Red Bean Rugelach
If you're looking to spice up your holiday table with a new twist on the traditional cookie, try these red bean rugelach. A traditional rugelach dough is filled with a mixture made with sweetened adzuki paste.
Jason Weiner's Rugelach
This tried and true recipe comes from none other than pastry chef Jason Weiner's grandmother. She offers three filling options: —chocolate, apricot, and raisin—to finish your cookies. Get the recipe!
Cinnamon Raisin Rugelach
We were introduced to these cookies at the 2010 Serious Eats Cookie Swap and we've been making them ever since. The filing of cinnamon, raisins, and pecans make the cookies a universal hit. Get the recipe!
Cranberry Orange Rugelach
These rugelach are ready for fall with a filling of dried cranberries mixed with chopped walnuts, sugar, and a bit of orange zest for brightness. Get the recipe!
The key to this rugelach from renowned bakery Sarabeth's is a buttery dough made even richer with the addition of cream cheese. The cream cheese makes the dough pliable, elastic, and very forgiving—all wonderful qualities for a rolled dough. Once the dough is rolled into a round, it's spread with a thin layer of preserves, either raspberry or apricot, and sprinkled with a mix of ground walnuts, cinnamon, brown sugar, and cocoa powder. Get the recipe!
Cherry Nut Rugelach
These cookies pair the traditional cream cheese based dough with a filling of tart dried cherries, walnuts, butter, cinnamon, and sugar. Using cherries as opposed to a more common fruit like apricots or raisins makes them delicious and unique. Get the recipe!