Cinnamon Walnut Raisin Rugelach

This recipe makes the most delicious buttery, flaky Rugelach filled with cinnamon, walnuts, and raisins! Rugelach is such a unique, fun treat to make and share during the holidays and is perfect for a cookie exchange!

I’ve been meaning to make rugelach for years and I’m so glad I finally did! A couple years ago we were at a farmer’s market just outside of Joshua Tree National Park where there was a booth selling a bunch of rugelach varieties like apricot, cinnamon raisin walnut, chocolate, and raspberry.

We bought a few flavors and enjoyed them the rest of the trip, and I’ve wanted to recreate some of them at home ever since.

What is rugelach?

Rugelach is a cross between a pastry and a cookie and it is made with a simple dough rolled around a filling. The dough is made with cream cheese, which gives it a really wonderful flavor and texture that contrasts with the sweet fillings.

Rugelach originated in Jewish communities in eastern Europe and I’ve seen it attributed to both Poland and Russia. I’ve heard you can buy it all over in Israel, although I haven’t been there yet.

When I took my DNA test a few years back, my results indicated that I have a small amount of Eastern European Jewish heritage that was previously unknown to me. I’ve been interested in trying more Jewish recipes ever since then. Some of my other favorites are challah bread recipe and slow roasted oven beef brisket .

How to pronounce rugelach

I’ve been trying to figure out the correct pronunciation for rugelach, which is a Yiddish word, and it looks like the two most common are either “RUG-uh-luh” or “ROO-guhl-ekh”.

How to make rugelach

2. Chill: Divide the dough into three equal amounts and shape into discs, wrapping each disc in plastic wrap. Chill for at least 60 minutes in the fridge or up to 1 day.

4. Prep and preheat: When ready to assemble, line two baking sheets with parchment paper and preheat the oven to 350°F.

5. Assemble and shape the rugelach: Roll out ⅓ of the rugelach dough at a time on a lightly floured surface to form a 10-inch circle. Brush with ⅓ of the pureed apricot preserves, if using, or brush lightly with water if you opt not to use the preserves.

Sprinkle ⅓ of the filling mixture evenly over the rugelach dough, spreading it all the way to the edges of the circle. Pat down so the filling is somewhat compact.

Use a pizza cutter or sharp knife to cut slice the dough into 12 equally-sized wedges, just like cutting a pizza.

Roll up each wedge from the wide end into the center of the dough, then transfer to a baking sheet lined with parchment paper, placing the point-side down. Repeat with the remaining dough, preserves, and filling.

6. Bake for 25-30 minutes until the rugelach is a golden brown and crispy on the bottom. Some of the filling might ooze out, but it caramelizes the bottom of each piece of rugelach, giving it a wonderful texture. I just break off any unsightly puddles of filling after the baked rugelach have cooled for 10 minutes or so.

7. Serve! The rugelach can be served warm or at room temperature. Store uneaten rugelach in an airtight container for up to 5 days or freeze for up to 2 months.

I don’t actually think the rugelach needs to be finished with anything else on top, but you could brush the tops with a little cream or milk and sprinkle them with coarse sanding sugar before baking. Or you could dust the cookies with powdered sugar after they have cooled a bit.

Rugelach Fillings

The cinnamon, walnut, raisin filling that I used in this batch of rugelach cookies is the most popular approach, but I’ve had lots of other delicious rugelach with interesting filling ideas.

Chocolate rugelach: In my experience, this is probably the second most popular type of rugelach. It’s made with finely chopped chocolate sprinkled over the rugelach dough and it’s so delicious!

Apricot rugelach: You could skip the cinnamon raisin filling and just use apricot preserves to fill your rugelach. For that matter, I think almost any kind of preserves could work well.

Cranberry pecan rugelach: You can just the recipe as written below and easily sub in equal amounts of dried cranberries for raisins and pecans for walnuts. Up the flavor even more by adding some orange zest to your filling!

Raspberry rugelach: I’ve seen different approaches from just using raspberry preserves for the filling to mixing raspberry preserves with brown sugar, nuts, and cinnamon.

Poppy seed rugelach: I haven’t tried this option, but it certainly looks and sounds delicious! This recipe looks like a good approach.

How long does rugelach keep?

Rugelach will keep in an airtight container on the counter for up to 5 days before it starts tasting stale. I don’t recommend storing it in the fridge.

Can you freeze rugelach?

• FREEZING OPTION 1: The rugelach dough can be made in advance, then shaped into discs and frozen for 2-3 months. Just thaw overnight in the fridge and let sit out on the counter at room temperature for 20 minutes before using.
• FREEZING OPTION 2: Alternatively, you could completely make and shape the rugelach and freezer before baking. Transfer to a freezer-safe ziploc bag and freeze for up to 3 months. The frozen, unbaked rugelach can be baked without thawing. You may just need to add a few minutes to your bake time in the oven.
• FREEZING OPTION 3: Fully baked rugelach can be stored in freezer-safe ziploc bags and frozen for up to 2 months, then thawed at room temperature before serving.

More Cookie Recipes

• Chocolate Thumbprint Turtle Cookies
• Lime Meltaway Shortbread Cookies
• Homemade Iced Oatmeal Cookies
• Easy Jam Thumbprint Cookies
• Soft & Chewy Molasses Cookies
• Pecan Chocolate Chip Cookies
• Chocolate Peanut Butter No Bake Cookies
• Toffee Pecan Shortbread Cookies
• Mexican Wedding Cookies [aka Russian Tea Cakes]
• The Best Snickerdoodle Cookies Recipe

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Rugelach

Equipment

• Large Food Processor

Ingredients123

Dough

• ▢ 1 cup salted butter softened to room temperature
• ▢ 8 ounces cream cheese softened to room temperature
• ▢ 1/3 cup sour cream
• ▢ 1/2 teaspoon salt
• ▢ 2 cups all-purpose flour

Filling

• ▢ 1/2 cup brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 1 cup chopped walnuts or pecans
• ▢ 1/2 cup raisins or currants
• ▢ 1 Tablespoon ground cinnamon
• ▢ 1/2 cup apricot preserves optional

Instructions

• In a large food processor (affiliate link) , pulse the butter, cream cheese, sour cream, salt, and flour until the dough forms chunks that clump together when you squeeze them, about 30 seconds or so. 1 cup salted butter, 8 ounces cream cheese, ⅓ cup sour cream, ½ teaspoon salt, 2 cups all-purpose flour
• Divide the dough into three equal amounts and shape into discs, wrapping each disc in plastic wrap. Chill for at least 60 minutes in the fridge or up to 1 day.
• Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor (affiliate link) and pulse until finely chopped. Transfer to a separate bowl. ½ cup brown sugar, ¼ cup granulated sugar, 1 cup chopped walnuts or pecans, ½ cup raisins or currants, 1 Tablespoon ground cinnamon
• Add the apricot preserves to the food processor (affiliate link) , if using, and puree. ½ cup apricot preserves
• When ready to assemble, line two baking sheets with parchment paper and preheat the oven to 350°F.
• Roll out ⅓ of the rugelach dough at a time on a lightly floured surface to form a 10-inch circle.
• Brush with ⅓ of the pureed apricot preserves, if using, or brush lightly with water if you opt not to use the preserves.
• Sprinkle ⅓ of the filling mixture evenly over the rugelach dough, spreading it all the way to the edges of the circle. Pat down so the filling is somewhat compact.
• Use a pizza cutter or sharp knife to cut slice the dough into 12 equally-sized wedges, just like cutting a pizza. Roll up each wedge from the wide end into the center of the dough, then transfer to a baking sheet lined with parchment paper, placing the point-side down.
• Repeat with the remaining dough, preserves, and filling.
• Bake for 25-30 minutes until the rugelach is a light golden brown. Some of the filling will ooze out, but it caramelizes the bottom of each piece of rugelach, giving it a wonderful texture. I just break off any unsightly puddles of filling after the baked rugelach have cooled for 10 minutes or so.
• The rugelach can be served warm or at room temperature. Store uneaten rugelach in an airtight container for up to 5 days or freeze for up to 2 months.

Notes

• FREEZING OPTION 1: The rugelach dough can be made in advance, then shaped into discs and frozen for 2-3 months. Just thaw overnight in the fridge and let sit out on the counter at room temperature for 20 minutes before using.
• FREEZING OPTION 2: Alternatively, you could completely make and shape the rugelach and freezer before baking. Transfer to a freezer-safe ziploc bag and freeze for up to 3 months. The frozen, unbaked rugelach can be baked without thawing. You may just need to add a few minutes to your bake time in the oven.
• FREEZING OPTION 3: Fully baked rugelach can be stored in freezer-safe ziploc bags and frozen for up to 2 months, then thawed at room temperature before serving.
• For the filling, dried cranberries, dried apricots, or other dried fruit can be substituted for the raisins or currants. Pecans or other nuts can be substituted for the walnuts.

Nutrition

Chocolate Thumbprint Turtle Cookies have a rich cocoa cookie base that is rolled in chopped pecans and filled with soft caramel. Drizzle with a little melted chocolate for a tasty, nutty treat that’s perfect for your next cookie exchange, holiday party or simply just because!

I’m obsessed with turtle desserts. It’s that combination of caramel, chocolate, and nutty sweet pecan crunch that gets me every time.

These decadent cookies never fail to impress and are the chocolate, caramel, pecan counterpart to the classic Jam Thumbprint Cookies . If you have also love desserts loaded with chocolate, caramel, and nuts, be sure to try my Easy Caramel Pecan Brownies , Carmelitas , or Chocolate Salted Caramel Whoopie Pies !

My mom used to make the easiest ever ice cream pie with a graham cracker crust, vanilla ice cream, then drizzles of chocolate magic shell, caramel, and chopped pecans. It’s so easy that it feels like cheating but I keep meaning to post it on here because it’s perfect for dinner parties since you make it in advance and it looks so impressive.

These chocolate thumbprint turtle cookies have the same classic turtle flavor combination of deep, chocolatey chocolate with rich, gooey caramel, and crunchy pecans in a cookie form that is always the store of a cookie plate or cookie exchange.

And they are really fun and easy to make!

What are Chocolate Thumbprint Cookies?

These chewy turtle cookies are a delicious take on a fun and traditional turtle candy . While you don’t have to shape the cookies into tiny turtles, the flavor components are all there. The caramel, nutty crunch and chocolate all help this turtle cookie recipe to shine.

How to make Chocolate Thumbprint Turtle Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, beat together the butter and sugar until light, about 2-3 minutes.
3. Add in the egg yolk, milk, and vanilla.
4. Stir in the flour, cocoa powder, and salt until combined. Chill the dough for 1 hour in the fridge.
5. In a separate bowl, whisk the egg white until it’s frothy. Prepare another shallow bowl with chopped pecans.
6. Divide your dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then into the chopped pecans, pressing the nuts to cover the cookie dough really well. Place on the prepared baking sheet and press a finger or the back of a ½ teaspoon measuring spoon into the center of each ball to form an indentation.
7. Bake for 10-12 minutes, just until set. Be careful not to overbake.
8. While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
9. Combine the caramel and water in a microwave-safe bowl and melt them by heating in 20-30 second intervals and stirring in between about 1-2 minutes total. Pour melted caramel into the depression in each cookie.
10. Melt the semisweet chocolate with shortening in another microwave-safe bowl in 20-second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes.
11. Transfer the melted chocolate to a ziploc bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.

How Do You Store Chocolate Thumbprint Turtle Cookies?

After the cookies have completely set, you can place them inside an airtight container at room temperature for storage. You can also place them in the fridge if you’d like to enjoy them chilled as well, but be warned that the caramel will firm up significantly.

It’s pretty soft caramel, so I don’t think anyone would break a tooth on it, but it would all come off the cookie with your first bite, giving you a chewy mouthful of caramel and cookie.

If you plan on stacking them to get them to fit inside a container, you may want to use a small sheet of wax paper between the layers to prevent the cookies from sticking to each other.

Can You Freeze Chocolate Thumbprint Turtle Cookies?

Yes, you can these turtle cookies! Freezing them not only helps to keep you from eating an entire batch in one sitting but it can also prolong the shelf-life as keeping them in the freezer will keep them fresh for up to 2 months.

This is also a great tip for when you plan on making these impressive holiday cookies and want to get the cookies done in advance.

More Cookie Recipes You’ll Love

• Toffee Pecan Shortbread Cookies
• Dulce De Leche Stuffed Cookies
• Pecan Chocolate Chip Cookies
• Lemon Sugar Cookies
• Raspberry Chocolate Chunk Cookies
• Snickerdoodle Cookies
• Oatmeal Rolled Sugar Cookies
• Fudgy Chewy Chocolate Brownie Cookies
• Chocolate Andes Mint Cookies

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Chocolate Thumbprint Turtle Cookies

Ingredients123

Cookies

• ▢ 1/2 cup salted butter
• ▢ 2/3 cup granulated sugar
• ▢ 1 large egg separated
• ▢ 2 Tablespoons milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1/3 cup unsweetened cocoa powder
• ▢ 1/4 teaspoon salt
• ▢ 1 cup pecans finely chopped

Caramel

• ▢ 3/4 cup Kraft Caramel Bites or 16 unwrapped caramel squares
• ▢ 1/2 teaspoon water

Chocolate Drizzle

• ▢ 1/2 cup semisweet chocolate chopped
• ▢ 1 teaspoon shortening

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Beat butter and sugar until light, about 2-3 minutes. ½ cup salted butter, 2/3 cup granulated sugar
• Add egg yolk, milk, and vanilla. 1 large egg, 2 Tablespoons milk, 1 teaspoon vanilla extract
• Stir in flour, cocoa powder, and salt until combined. Chill dough for 1 hour in the fridge. 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon salt
• Whisk egg white in a bowl until frothy. Prepare another shallow bowl with chopped pecans.
• Divide dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then in the chopped pecans, pressing the nuts in to cover the cookie dough really well. Place on prepared baking sheet and press a finger or the back of a ½ teaspoon measuring spoon into the center of each ball to form an indentation. 1 cup pecans
• Bake for 10-12 minutes, just until set. Be careful not to overbake.
• While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
• Combine the caramel and water in microwave-safe bowl and melt by heating in 20-30 second intervals and stirring in between, about 1-2 minutes total. Pour melted caramel into the depression in each cookie. ¾ cup Kraft Caramel Bites or 16 unwrapped caramel squares, ½ teaspoon water
• Melt semisweet chocolate with shortening in another microwave-safe bowl in 20 second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes. ½ cup semisweet chocolate, 1 teaspoon shortening
• Transfer the melted chocolate to a ziplock bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.

Notes

• Once the chocolate drizzle has set, you can freeze these cookies for up to 2 months in a freezer-safe ziploc bag. Just thaw completely on the counter before serving.

Nutrition

Thumbprint Cookies are a buttery shortbread bite-size delight filled with your favorite jewel-colored jams, then drizzled with a simple vanilla glaze. They make a fun and tasty addition to any holiday cookie plate!

If you are looking to round out your Christmas cookie plates, be sure not to miss my Chocolate Crinkle Cookies , Soft & Chewy Molasses Cookies , and Perfect Peanut Butter Blossoms .

I adore shortbread cookies and look forward to making cranberry shortbread bars and toffee pecan shortbread cookies every year.

It’s the perfect canvas for showcasing other flavors in a crumbly, buttery cookie that practically melts in your mouth.

And it’s not as sweet as most cookies, which is why it goes so well with the fruity jam baked in the center of each little one- or maybe two-bite cookie.

These thumbprint cookies are no exception and one of my favorite traditional Christmas cookies. The easy shortbread dough comes together quickly and little helpers love rolling the dough into balls, then making the thumbprint to hold a dollop of jam.

And speaking of jam, you can use any jam flavor you like! I grabbed raspberry, blueberry, and apricot jam from my fridge for these thumbprint cookies and all were absolutely delicious.

But I just bought a jar of cloudberry jam from Ikea and will try that when I make these again closer to Christmas! And strawberry, boysenberry, and peach jam are also yummy choices.

The glaze is optional and thumbprint cookies are good with and without the glaze, but I love the way it dresses up these cookies and makes them just a bit more special.

How to Make Thumbprint Cookies

1. Mix the butter and sugar together until light and fluffy in a stand mixer.
2. Add egg yolk and vanilla, beating until combined and scraping down the sides and bottom of the bowl as needed.
3. Add flour, cornstarch, and salt. At first it might seem like the dough isn’t going to come together because there isn’t much liquid for binding, but if you keep mixing it will form a nice dough that is perfect for shaping into balls.
4. Scoop out small amounts of dough and roll into 1 tablespoon size balls, then place on a parchment-lined baking sheet.
5. Use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the center of each cookie. Some people get hung up on thumbprint cookies with no cracks, but I find that’s pretty hard to avoid. You can press the dough back together a bit before filling with jam and baking, but I actually think it adds charm and a homemade quality to the cookies that I like.
6. Fill with about ½ teaspoon of jam. If the jam is thick, you may need to warm it just a bit in the microwave until you can stir in, but you don’t want to get it too hot.
7. Bake until barely browned around the bottom edges of the cookies, but definitely don’t overbake. 9-11 minutes in a 375°F oven is perfect for me.

Do I need to chill the dough?

I have found that this dough is easy to work with right after mixing without chilling it in the fridge first.

You should be able to roll the balls of dough between the palms of your hands without any difficulty, even with unchilled dough. Because the cookies are small and have little liquid in them, they don’t spread much while baking, so chilling is unnecessary.

How to Store Thumbprint Cookies

Jam thumbprint cookies can be stored in an airtight container on the counter at room temperature or in the refrigerator for up to 1 week.

For longer storage, you can freeze the cookies for up to 3 months. Just let them thaw on the counter for 30-60 minutes before eating.

More Christmas Cookies You’ll Love

• Mexican Wedding Cookies [aka Russian Tea Cakes]
• Homemade Iced Oatmeal Cookies
• The Best Snickerdoodle Cookies Recipe
• Oatmeal Rolled Sugar Cookies
• Best Cut-Out Sugar Cookies
• Toffee Pecan Shortbread Cookies
• Peppermint Macarons
• Chocolate-Dipped Almond Biscotti
• Greek Baklava Recipe
• Double Chocolate Nutella Sandwich Cookies
• Soft & Chewy Gingerbread Men Cookies

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Jam Thumbprint Cookies

Ingredients123

Cookies

• ▢ 1 cup salted butter softened
• ▢ 2/3 cup granulated sugar
• ▢ 1 large egg yolk
• ▢ 2 teaspoons vanilla
• ▢ 2 1/4 cup all-purpose flour
• ▢ 2 teaspoons cornstarch
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup jam or preserves raspberry and apricot are our favorites but you can use any you like

Glaze

• ▢ 1 cup powdered sugar
• ▢ 1-2 Tablespoons heavy cream or milk
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy. 1 cup salted butter, 2/3 cup granulated sugar
• Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed. 1 large egg yolk, 2 teaspoons vanilla
• Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together. 2 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon salt
• Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a ½ teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable. ½ cup jam or preserves
• Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
• While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up. 1 cup powdered sugar, 1-2 Tablespoons heavy cream or milk, 1 teaspoon vanilla extract

Notes

• These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week, or frozen for up to 3 months.

Nutrition

Rugelach

Equipment

• Large Food Processor

Ingredients

Dough

• 1 cup salted butter softened to room temperature
• 8 ounces cream cheese softened to room temperature
• 1/3 cup sour cream
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Filling

• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup chopped walnuts or pecans
• 1/2 cup raisins or currants
• 1 Tablespoon ground cinnamon
• 1/2 cup apricot preserves optional

Instructions

• In a large food processor, pulse the butter, cream cheese, sour cream, salt, and flour until the dough forms chunks that clump together when you squeeze them, about 30 seconds or so. 1 cup salted butter, 8 ounces cream cheese, 1/3 cup sour cream, 1/2 teaspoon salt, 2 cups all-purpose flour
• Divide the dough into three equal amounts and shape into discs, wrapping each disc in plastic wrap. Chill for at least 60 minutes in the fridge or up to 1 day.
• Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor and pulse until finely chopped. Transfer to a separate bowl. 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 cup chopped walnuts or pecans, 1/2 cup raisins or currants, 1 Tablespoon ground cinnamon
• Add the apricot preserves to the food processor, if using, and puree. 1/2 cup apricot preserves
• When ready to assemble, line two baking sheets with parchment paper and preheat the oven to 350°F.
• Roll out 1/3 of the rugelach dough at a time on a lightly floured surface to form a 10-inch circle.
• Brush with 1/3 of the pureed apricot preserves, if using, or brush lightly with water if you opt not to use the preserves.
• Sprinkle 1/3 of the filling mixture evenly over the rugelach dough, spreading it all the way to the edges of the circle. Pat down so the filling is somewhat compact.
• Use a pizza cutter or sharp knife to cut slice the dough into 12 equally-sized wedges, just like cutting a pizza. Roll up each wedge from the wide end into the center of the dough, then transfer to a baking sheet lined with parchment paper, placing the point-side down.
• Repeat with the remaining dough, preserves, and filling.
• Bake for 25-30 minutes until the rugelach is a light golden brown. Some of the filling will ooze out, but it caramelizes the bottom of each piece of rugelach, giving it a wonderful texture. I just break off any unsightly puddles of filling after the baked rugelach have cooled for 10 minutes or so.
• The rugelach can be served warm or at room temperature. Store uneaten rugelach in an airtight container for up to 5 days or freeze for up to 2 months.

Notes

• FREEZING OPTION 1: The rugelach dough can be made in advance, then shaped into discs and frozen for 2-3 months. Just thaw overnight in the fridge and let sit out on the counter at room temperature for 20 minutes before using.
• FREEZING OPTION 2: Alternatively, you could completely make and shape the rugelach and freezer before baking. Transfer to a freezer-safe ziploc bag and freeze for up to 3 months. The frozen, unbaked rugelach can be baked without thawing. You may just need to add a few minutes to your bake time in the oven.
• FREEZING OPTION 3: Fully baked rugelach can be stored in freezer-safe ziploc bags and frozen for up to 2 months, then thawed at room temperature before serving.
• For the filling, dried cranberries, dried apricots, or other dried fruit can be substituted for the raisins or currants. Pecans or other nuts can be substituted for the walnuts.

Nutrition

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