Grandma Res Rugalach Recipe

Name: Grandma Res Rugalach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) cream cheese, softened; 2 cups (500 ml) unsalted butter, softened; 4 3/4 cups (1.175 l) unbleached all-purpose flour; 1/4 tsp (1 ml) salt; 3/4 cup (175 ml) homogenized (whole) milk; 1/4 cup (50 ml) unsalted butter, cut into pieces; 1 cup (250 ml) granulated sugar; 4 cups (1 1/2 lbs/750 g/1l) walnut or pecan halves, ground; 1/2 tsp (2 ml) vanilla; Confectioners (icing) sugar; Flat beater; Baking sheets, lined with parchment paper

Servings: persons

1 lb (500 g) cream cheese, softened
2 cups (500 ml) unsalted butter, softened
4 3/4 cups (1.175 l) unbleached all-purpose flour
1/4 tsp (1 ml) salt
3/4 cup (175 ml) homogenized (whole) milk
1/4 cup (50 ml) unsalted butter, cut into pieces
1 cup (250 ml) granulated sugar
4 cups (1 1/2 lbs/750 g/1l) walnut or pecan halves, ground
1/2 tsp (2 ml) vanilla
Confectioners (icing) sugar
Flat beater
Baking sheets, lined with parchment paper

1
Prepare the dough: Place cream cheese and butter in the mixer bowl.
2
Attach the flat beater and mixer bowl to the mixer.
3
Set to speed 4 and beat until smooth.
4
Reduce speed to stir and mix in flour, in 3 additions, and salt.
5
Divide dough into 8 disks, wrap in plastic wrap and refrigerate for 1 hour, until firm.
6
Meanwhile, prepare the filling: In a medium saucepan, bring milk, butter and sugar to a boil over medium heat.
7
Add walnuts and cook, stirring constantly, until thick, about 5 minutes.
8
Remove from heat and add vanilla.
9
Let cool.
10
Preheat oven to 325F (160C).
11
Using a fine-mesh sieve, sprinkle confectioners sugar over a work surface.
12
As you work with each piece of dough, keep the rest refrigerated.
13
Working with one disk at a time, lay dough on work surface and sprinkle with confectioners sugar.
14
Roll into a 10-inch (25 cm) round and spread thinly with 1/3 cup (75 ml) filling.
15
Using a pastry wheel or a sharp knife, cut dough into 8 wedges.
16
Beginning at the large end of each wedge, roll towards the small pointed end.
17
Repeat with remaining dough.
18
Place cookies 2 inches (5 cm) apart on prepared baking sheets.
19
Bake in middle of preheated oven for 15 to 20 minutes, or until golden brown.
20
Transfer to wire racks and let cool completely.

3615

kcal

Calories

301

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb (500 g) cream cheese, softened, 2 cups (500 ml) unsalted butter, softened, 4 3/4 cups (1.175 l) unbleached all-purpose flour, 1/4 tsp (1 ml) salt, and more.

Yes, Grandma Res Rugalach falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grandma Res Rugalach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions