Jason Weiner'S Rugelach Recipe

Name: Jason Weiner'S Rugelach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21/4 cups all-purpose flour; 1 tablespoon granulated sugar; 1/2 teaspoon fine sea salt; 8 ounces (2 sticks) unsalted butter, cut into chunks and chilled; 8 ounces cream cheese, cut into chunks; 2 tablespoons sour cream or Greek yogurt; One 15-ounce box golden raisins; Enough water to cover the raisins; 1/4 cup granulated sugar; Pinch of salt; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 1/2 cup walnuts (or filberts); 2 to 3 tablespoons rum; One 15-ounce box apricots; Enough water (or orange juice) to cover the apricots; 1/4 cup granulated sugar; Pinch of salt; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 1/2 cup walnuts (or filberts); One 12-ounce jar of orange marmalade; 2 to 3 tablespoons orange brandy; 1/2 cup walnuts (or filberts); 8 ounces semisweet chocolate; 1/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 tablespoon unsalted butter; One 12-ounce jar of seedless raspberry jam; 2 to 3 tablespoons raspberry liqueur

Try this homemade Jason Weiner'S Rugelach recipe the whole family will love. Made with all-purpose, sugar, salt and unsalted butter. Easy step-by-step i…

This Jason Weiner'S Rugelach relies on simple, everyday ingredients such as all-purpose flour, granulated sugar, fine sea salt and sour cream or greek yogurt. It comes together quickly and makes 4 servings, at about 2123 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

21/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
8 ounces (2 sticks) unsalted butter, cut into chunks and chilled
8 ounces cream cheese, cut into chunks
2 tablespoons sour cream or Greek yogurt
One 15-ounce box golden raisins
Enough water to cover the raisins
1/4 cup granulated sugar
Pinch of salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup walnuts (or filberts)
2 to 3 tablespoons rum
One 15-ounce box apricots
Enough water (or orange juice) to cover the apricots
1/4 cup granulated sugar
Pinch of salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup walnuts (or filberts)
One 12-ounce jar of orange marmalade
2 to 3 tablespoons orange brandy
1/2 cup walnuts (or filberts)
8 ounces semisweet chocolate
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
One 12-ounce jar of seedless raspberry jam
2 to 3 tablespoons raspberry liqueur
2 large egg yolks
1/4 cup granulated sugar

1
Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse sand with some pea-size pieces of butter. Add the cream cheese and sour cream until the batter comes together into a rough dough. Turn the dough out of the bowl onto a floured work surface and divide into 4 portions. Pat each portion into a disk, wrap in plastic wrap, and chill in the refrigerator, about 45 minutes. Meanwhile, make one of the three fillings to follow.
2
Put the raisins in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the raisins are plumped. Transfer the raisin sauce to a blender or food processor and pulse. Add the walnuts and process again to form a paste. Add the rum to taste, and set aside to cool.
3
Put the apricots in a medium saucepan and cover with the water. Add the sugar, salt, cinnamon, and vanilla. Simmer over low heat until almost all the water is absorbed and the apricots are soft and plumped. Transfer the apricot sauce to a blender or food processor and pulse. Add the walnuts and marmalade, and process again to form a paste. Add the brandy to taste, and set aside to cool.
4
Grind the walnuts until fine in a food processor, and set aside. Place the chocolate in the top of a double boiler. Add the sugar, vanilla, and butter, and melt over low heat. Remove from the heat and stir in the jam and walnuts. Add the liqueur to taste, and set aside to cool.
5
Preheat the oven to 375u00b0F. Line two half-sheet pans with parchment paper.
6
Roll 1 portion of the dough into a rectangle about 1/4 inch thick. Spread on the filling. Starting with the long side, roll up the dough to make a tight cylinder. Flatten it a bit, and wrap in plastic wrap. Place the cylinder in the freezer or refrigerator, and continue this process with the remaining portions of dough.
7
Slice the cylinders into 11/2-inch pieces, and place each piece seam side down on the prepared pans. Whisk the egg yolks and brush over the tops. Sprinkle with sugar. Bake about 25 minutes, or until golden and crispy. Cool for a few minutes on the pans. Transfer the rugelach to a wire rack to cool completely.

2123

kcal

Calories

121

Fat

226

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.

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Frequently Asked Questions

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

You need 32 ingredients. The key ingredients include: 21/4 cups all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon fine sea salt, 8 ounces (2 sticks) unsalted butter, cut into chunks and chilled, and more.

Yes, Jason Weiner'S Rugelach Recipe 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.

Quick Info

Servings
4 servings
Calories
2123 kcal
Category
General

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