Rugelah (Rugelach)
Prep time
Cook time
Total time
A family recipe made gluten-free and every bit as delicious! It's a simple, 3 ingredient dough filled with a mix of cinnamon sugar, walnuts and raisins and rolled into bite size crescents. Buttery, just the right amount of sweet and yummy! 2 hours prep includes refrigerating dough for 90 minutes. Active time: 30 mins.
Recipe type: Dessert, Cookies, Holidays
Cuisine: Gluten-Free, Egg-Free, Nut Free optional
Serves: 36-40 rugelah
  • ½ lb (1 stick) Butter. softened
  • 8 oz. cream cheese, softened
  • 2 Cups gluten-free all purpose flour (we use GF Jules - affiliate link)
  • 1 cup sugar, divided
  • 1 cup walnuts, finely chopped
  • 1 teaspoon. cinnamon
  • ½ cup raisins
  • NOTE: I find this dough rolls best using a wooden cutting board rather than a silicone mat
Mix Dough
  1. In large mixing bowl, cream butter and cream cheese.
  2. Add in flour a little at a time and mix until well combined.
  3. Knead the dough a few times.
  4. Wrap ball of dough in wax paper and refrigerate 90 min.
Roll cookies
  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. Mix filling: in a medium bowl, combine ½ cup sugar, raisins, cinnamon and nuts. Set aside.
  3. Divide the dough in half, keeping the unused portion wrapped in wax paper so it doesn't dry out.
  4. Place flour on the cutting board and roll into circle 1/16 “ thick. Using a sharp knife or pizza cutter, cut into 16 or more wedges like a pizza. ( I usually cut into more wedges and my mother cuts each wedge into thirds and Small is better.)
  5. Spread filling over wedges.
  6. Roll dough wide end to point to create crescents or cookies.
  7. Sprinkle with remaining sugar.
  8. Bake 15-18 minutes or until golden brown.
  9. Store in an air tight container.
  10. Freeze well.
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