Rugalahs are one of the most requested Hannukkah cookies.  When the nut-and-fruit crescents bake, they ooze ever so slightly, and the rich filling crisp and caramel-like around the crescents.















  • 1                 pkg(250g) cream cheese softened
  • 1                 cup butter, softened
  • 2                 tbsp granulated sugar
  • 2                 cups all purpose flour


  • 1                 cup coarsely chopped pecans, toasted
  • 1/2              cup golden raisins(optional)
  • 1/4              cup granulated sugar
  • 1/4              cup packed brown sugar
  • 3/4              tsp cinnamon
  • 3/4              cup apricot jam


  1. In bowl, beat cream cheese with butter until fluffy: beat in sugar.
  2. Stir in flour in 2 additions.
  3. Form into ball: cut into quarters and shape into discs.  Wrap each and refrigerate for 2 hours.  (make ahead:  Refrigerate up to 24 hours.)  Let stand at room temperature for 15 minutes.


  1. In a bowl, stir together pecans, raisins (if using), granulated sugar, brown sugar and cinnamon.
  2. In a separate bowl stir jam with 1 tsp water.
  3. On lightly floured surface, roll out 1 disc into 11”(28cm) circle.  Spread 3 tbsp of the jam mixture evenly over top;  sprinkle with one-quarter of the nut mixture.
  4. Cut into 12 pie-shaped wedges; starting from wide end, roll up each wedge.
  5. Place, about 2”(5cm) apart, on parchment paper or foiled lined baking sheets.
  6. Refrigerate for 30 minutes.
  7. Repeat with remaining dough and filling.
  8. Topping:  Brush egg over crescents.  Sprinkle with sugar.
  9. Bake in 350 degree F(180 degree C) oven until golden, about 25 minutes.
  10. Let cool on pans on racks for 5 minutes.
  11. Transfer to racks and let cool completely.

rolled cookie

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