These Jewish favourites, of Eastern European origin, are filled with sweet apricot jam and walnuts.






Skill level

Average: 4.3 (21 votes)


  • 250 g cream cheese, chopped
  • 200 g cold unsalted butter, chopped
  • 75 g (⅓ cup) caster sugar
  • 1 tsp vanilla extract
  • 300 g (2 cups) plain flour
  • ¼ tsp ground cinnamon
  • 160 g (½ cup) apricot jam, blended until smooth
  • 60 g (½ cup) finely chopped walnuts

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time overnight

Place cream cheese, butter, caster sugar, vanilla, flour and cinnamon in a food processor and pulse to form a dough. Wrap in plastic wrap and refrigerate overnight.

Divide dough in half. Working with one piece at a time, roll out dough between 2 sheets of baking paper to a 30 cm circle, about 2 mm-thick. Cut into 12 wedges. Repeat with remaining dough. Brush wedges with apricot jam and scatter with chopped walnuts. Roll up each piece, rolling from the outside edge towards the point, to form a scroll. Place on an oven tray lined with baking paper and refrigerate for 30 minutes.

Preheat oven to 180ºC. Bake rugelach for 20 minutes or until golden. They will keep, stored in an airtight container, for up to 5 days.


Photography by Ben Dearnley. Styling by Vivien Walsh. 

As seen in Feast magazine, June 2014, Issue 32. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.