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Apples & Honey Rugelach

Prep Time:

3+ hours

Cook Time:

25 Minutes


24 Cookies



About the Recipe

This is Gennie’s grandmother’s rugelach recipe, a family favorite. You can fill your rugelach dough with anything! Gennie’s family typically prefers nutella and mini chocolate chips, ground walnuts and brown sugar, or various jams. This specific recipe was created for Rosh Hashanah, so the filling is a play on the traditional Apples and Honey snack eaten as a symbolic wish for a sweet new year.



  • ½ LB butter or margarine - room temp

  • ½ LB cream cheese - room temp

  • ¼ cup sour cream - room temp

  • 1 tsp baking powder

  • 2 cups flour

  • 4 Tbsp sugar


  • ½ cup ground walnuts (any nuts or even candied nuts will work!) 

  • ¼ cup apple butter

  • 2 Tbsp honey

  • 2 Tbsp brown sugar



  1. Cream butter and cream cheese until well blended.

  2. Add sour cream and mix well. 

  3. Add baking powder and sugar to flour.

  4. Gradually add dry mixture to wet mixture. Mix until incorporated. 

  5. Divide dough into three equal parts. Roll into balls. 

  6. Using a rolling pin, roll each ball into a flat, round disc, about 7-10 inches wide and ¼ inch thick. 

  7. Wrap and refrigerate at least 3 hours (overnight works, too) 

Preheat and Prepare:

  • Preheat oven to 325 degrees

  • Line baking sheet with parchment paper or foil

To form cookies: 

  1. Remove one dough disc from the refrigerator. 

  2. Sprinkle some flour on your cutting board to prevent sticking. 

  3. Cut the dough disc into triangles of equal sizes. You do this by cutting the disc into quarters, then cutting each quarter into thirds.

  4. Spread a thin layer of filling evenly over all of the dough triangles. 

  5. Starting at the widest part, roll the triangle up to the tip. 

  6. Wipe off any excess filling spilling out of the dough so it doesn't burn. 

  7. (optional) brush milk or beaten egg whites along the top of the cookies for a shiny finish. You can also sprinkle remaining ground nuts or sugar on top for an added crunch. 

  8. Place on a baking sheet lined with parchment paper or foil and bake at 325 degrees for 25 minutes or longer until the dough turns golden-brown. Remove cookies from the pan immediately. Repeat with remaining dough for more cookies.

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