By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
113 cal · 50 min
Mrs. Wheelbarrow's Rugelach
Recipe GLPRb5e6abeb70e16b
Traditional Jewish pastry rolls with a buttery cream cheese dough wrapped around a filling of chopped nuts, bread crumbs, sugar, and preserves. These tender, crescent-shaped cookies are brushed with egg yolk for a golden finish and are perfect for holidays or afternoon tea.
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Ingredients
4 ounces cream cheese, softened
4 ounces unsalted butter, softened
4 1/4 ounces all-purpose flour
1/4 teaspoon kosher salt
1/4 cup toasted nuts, finely chopped
1 tablespoon granulated sugar
2 tablespoons soft, fresh bread crumbs
4 ounces fruit preserves
1 egg yolk, beaten
Directions
In a medium bowl, cream together the softened cream cheese and unsalted butter until well combined and smooth.
Add the all-purpose flour and kosher salt to the butter mixture. Mix gently until a soft dough forms. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a small bowl, combine the finely chopped toasted nuts, granulated sugar, and soft bread crumbs. Set aside.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Working with one portion of dough at a time, place it between two sheets of parchment paper. Roll out into a thin 8-inch square.
Spread half of the fruit preserves evenly over the rolled dough, leaving a small border around the edges.
Sprinkle half of the nut-sugar-breadcrumb mixture evenly over the preserves.
Starting from one corner, tightly roll the dough into a cylinder shape, then gently form it into a crescent or spiral. Cut the roll into 8 equal pieces.
Place the shaped pastries on the prepared baking sheet. Repeat steps 5-9 with the second portion of dough, remaining preserves, and remaining filling mixture.
Brush the top of each pastry with the beaten egg yolk for a golden finish.
Bake in the preheated oven for 18-22 minutes, until the pastries are golden brown and set.
Remove from the oven and allow the rugelach to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Comments
Rugelach is an honest pastry that comes together in Charlotte with zero special stops—cream cheese, butter, flour, nuts, and preserves are basics at any Harris Teeter, Food Lion, or Walmart. The stated 50 minutes is misleading; factor in at least 30 minutes for chilling the dough before rolling, shaping, and a second rise, bringing the real time closer to 90 minutes across the whole project, though most is hands-off. At roughly $0.75 per serving, the cost is reasonable for a treat, though the ratio of butter to dough means this is not a budget-conscious everyday cookie. The recipe makes 16 pieces and keeps well for days in an airtight container, making it excellent for a bake-ahead weekend project or gift-box filler, but the fussy laminated dough and careful spiral rolling demand focus and clean technique—not a forgiving weeknight bake.
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