Strawberry and Cream Rugelach Recipe
Cook Time
Cook Time
For the dough:
For the strawberry filling
  1. Add your cubed butter and flour to your mixer with the paddle and attachment and mix until the butter is broken up well and the mixture looks like wet sand.
  2. To the mixing bowl, add in the salt, cream cheese, sour cream and sugar. With the paddle attachment on medium speed, mix everything together quickly, until the mixture is crumbly, wet and mostly coming together.
  3. Turn the dough out onto a sheet of foil, press down on it slightly, and form the dough into a thick disk. Wrap the disk tightly in the foil and chill in the refrigerator for 1 hour.
  4. Make the filling: Using a stand mixer fitted with paddle, beat the sour cream, cream cheese, sugar, vanilla and salt on low speed until smooth, about 1 minute. Scrape down the sides of the bowl, add 1/4 teaspoon of lemon juice and mix to combine. Taste filling — add more juice if needed. Transfer to a bowl, cover with plastic and refrigerate until ready to use.
  5. When your dough has chilled, preheat your oven to 375 F. and line a few baking trays with parchment paper.
  6. Sprinkle the parchment paper with some raw sugar.
  7. Remove the dough from the fridge and unwrap the dough. Flour your work surface extremely well, roll the dough into a ball, then press it down until it’s about 3/4-inch thick. The sides may crack a bit at first, but just keep working it until you have a smooth sided disk, adding more flour as needed.
  8. Roll the dough out into a 13- to 14-inch circle of even thickness.
  9. Fold the dough into a half-moon and use a pizza cutter or sharp knife to cut away any uneven sides, as you want the circle to be as symmetrical as possible for even cookies. Unfold the dough so it’s a full circle again.
  10. Brush the dough with the cheese filling and then top with the strawberry jam. Swirl the jam over the cheese.
  11. Use a pizza cutter or sharp knife to cut the circle into 16 equal-sized wedges.
  12. Roll up each wedge, starting with the bigger side, tightly and carefully, to make the classic rugelach shape. Place the rugelach seam side down onto your parchment.
  13. Brush each cookie with egg wash and sprinkle with raw sugar.
  14. Bake for 20-25 minutes, rotating the trays halfway through baking, until the cookies are a nice golden brown. Allow to cool before moving and serving.
Recipe Notes

These will store well in an airtight container for up to 1 week at room temperature, and will freeze well for up to 3 months.

Chaya Rappoport is the blogger, baker and picture taker behind Currently a pastry sous chef at a Brooklyn bakery, she’s been blogging since 2012 and her work has been featured on The Feed Feed,, Food and Wine and Conde Nast Traveler.

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at