Rugelach with Walnuts and Pecans - Glendas Farmhouse

Rugelach with Walnuts and Pecans

Fresh cinnamon and walnut pastry pinwheels on a cutting board
Fresh cinnamon and walnut pastry pinwheels on a cutting board

Rugelach with Walnuts and Pecans

Prep Time 75 min Cook Time 30 min Rest Time 90 min Total Time 3 hrs 15 mins Servings: 24


Rugelach is a delicious cookie that originated in the Jewish communities of Poland. It’s made with cream-cheese dough, spread with filling, such as jam and nuts, and then rolled up.


Pastry Ingredients

Filling Ingredients


  1. In a mixer, combine butter, cream cheese, vanilla, and salt on medium speed for about 2 minutes. Add sugar. Turn mixer to low and add flour just until combined. Divide dough in half and refrigerate for 1 hour.

    Preheat oven to 350°F. Combine filling ingredients in a small bowl.

    Remove one-half of the dough from the fridge and roll into a 10″ circle. Spread the dough with jam and sprinkle half of the filling over the top. Cut the circle into 12 even wedges. Starting at the wide edge, roll up each wedge crescent-roll style.

    Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan. Repeat with remaining dough and chill for 45 minutes.

    Bake cookies for 28-30 minutes or until lightly browned. Enjoy!

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    We encourage you to try a walnut cookie recipe from Glenda’s Farmhouse today. It will become the perfect complement to your morning coffee or tea, child’s lunch bag, family dessert, or just about any time. Get in touch with us at 530.839.2236 or complete our online contact form.