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Rugelach Cookies

As featured in Milton Parker’s How to Feed Friends and Influence People. A traditional Jewish treat, rugelach have been a delicious staple at the Carnegie Deli for years. The light and flaky pastries are ideal after a heavy meal and the perfect accompaniment to coffee or tea. 

Prep Time: 30 Mins
Cook Time: 30 Mins
Servings: 150 cookies

Dough Ingredients:

  • 2 ½ lb. cream cheese
  •  2 ½ lb. Butter
  •  1 ½ lb. powdered sugar
  •  2 ½ lb. all-purpose flour
  •  ¾ oz. baking powder
  •  1 tsp. good vanilla extract
  •  lemon zest to taste
  •  crushed hazelnuts and raisins
  •  cinnamon sugar
  •  2 egg yolks, beaten 

Franzipan Ingredients:

  • 1 lb. Sugar
  • 1 lb. almond paste
  • 1 lb. cinnamon sugar 


  1. Start with the first seven ingredients at room temperature. Mix into a smooth dough.  Refrigerate for one hour.
  2. On a lightly floured dough cloth, roll dough into 1/2-inch thickness.
  3. Coat dough with franzipan mix.
  4. Cover dough with crushed hazelnuts, raisins and cinnamon sugar, and then roll all ingredients lightly with a rolling pin.
  5. Cut the dough lengthwise with a pizza cutter into 2 ½-inch wide strips.
  6. Roll each strip like a jelly roll.
  7. Cut the strips into 3/4-inch cookies and brush lightly with egg wash. 
  8. Sprinkle on more cinnamon sugar.
  9. Bake at 375 degrees for 25-30 minutes or until lightly brown.


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