In my world view, rugelach can be divided into two categories – the yeasty (Jerusalem-Style Chocolate Rugelach is my version of the yeast rugelach) and the cookie. Both are equally great, but they satisfy completely different cravings. The cookie dough rugelach here has a flaky, buttery pastry filled to the brim with dried fruit, nuts, and jam.

Though you can replace the butter and cream cheese with vegan alternatives, the buttery flavour will be lost in the process — but the texture will still be amazing.

Each filling recipe below makes enough for one batch of dough. If you’d like to make two flavours, prepare half of each filling.

INGREDIENTS:

Dough:

• 315g (2½ cups / 11.1 oz) plain (all-purpose) flour
• ½ teaspoon salt
• 225g (1 cup / 8 oz) unsalted butter or vegan butter alternative, softened
• 225g (1 cup / 8 oz) cream cheese or vegan alternative, softened
• 45g (4 tablespoons / 1.6 oz) granulated sugar
• 2 teaspoons pure vanilla extract

Fillings:

Apricot–Walnut Filling:

• 70g (5 tablespoons) granulated sugar
• 1 tablespoon cinnamon
• 1 cup apricot preserves
• 1 cup loosely packed golden raisins, chopped
• 1 cup walnuts, finely chopped

Cherry–Chocolate Filling:

• 70g (5 tablespoons) granulated sugar
• 1 tablespoon cinnamon
• 1 cup cherry preserves
• 1 cup mini chocolate chips
• 1 cup pecans, finely chopped

Berry–Chocolate Filling:

• 70g (5 tablespoons) granulated sugar
• 1 tablespoon cinnamon
• 1 cup raspberry preserves
• 1 cup mini chocolate chips
• 1 cup dried berries and cherries, chopped

To Finish:

• Water or milk, for brushing
• Extra cinnamon sugar

METHOD:

1. Prepare the dough: Whisk together the flour and salt in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese (or vegan alternatives), sugar, and vanilla until well combined.
2. Combine and chill: Add the flour mixture and mix on low speed until just combined. Tip the dough onto a lightly floured surface and knead briefly until smooth and soft. Gather the dough into a ball, then divide into four equal pieces. Shape each piece into a cube, place on a plate, and wrap in plastic wrap. Chill until firm, about 2 hours.
3. Prepare the cinnamon sugar: In a small bowl, whisk together the sugar and cinnamon. Set aside.
4. Roll out the dough: You can roll out the dough on a well-floured surface, but it’s often easiest between two sheets of baking paper. Lightly flour the surface or paper, then roll the dough into a very thin rectangle, peeling away the paper and adding flour as needed to prevent sticking.
5. Fill and roll: Place one rectangle of dough on your work surface with the long side closest to you. Spread about ¼ cup of preserves evenly over the surface using an offset spatula. Sprinkle with a few tablespoons of cinnamon sugar, then scatter over your choice of chopped nuts, raisins, or mini chocolate chips. Using the baking paper to help, roll up the dough tightly into a log. Wrap the log in the baking paper and refrigerate for 30 minutes. Repeat with the remaining dough pieces.
6. Bake the rugelach: Preheat the oven to 160°C (325°F). Line two baking sheets with baking paper. Remove the chilled logs and brush lightly with milk or water. Sprinkle each with 1 teaspoon of cinnamon sugar. Using a large sharp knife, cut each log into 2 cm (¾-inch) slices. Place the cookies on the baking sheets, leaving space between them — some may topple over and that’s perfectly fine.
7. Bake and cool: Bake for 25–30 minutes, or until golden and baked through to the centre. Transfer to a wire rack to cool completely.

MAKE AHEAD:

Rugelach will keep in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.

PERSONAL NOTE:

You will see from the images above that I tend to overfill my rugalach; they then become top-heavy, fall over during baking, and in some cases – explode! And yet I can’t seem to stop doing it, even for the sake of a photo shoot! My best advice? You do you.