Recipe: raisin and cinnamon rugelach

These are my take on a very traditional treat. If you fancy a change, try the chocolate filling..

  • place SERVES 16
  • printicon

Find more of Stacey’s baking tips and recipes on her YouTube channel Stacey Dee’s Kitchen

  • Line two baking trays with baking parchment.
  • Mix together the flour, butter, salt and sugar in your stand mixer until you reach breadcrumb consistency.
  • Add the cream cheese and mix until combined.
  • Divide in two and shape each piece into a ball - the mixture will be very soft and you may need to use some flour to help you shape it.
  • Put the dough in cling film and pop in the fridge for an hour to harden.
  • On a floured wooden board, roll one ball of dough out to make a 30cm circle.
  • Using a pizza cutter cut the dough into 8 slices. Sprinkle some cinnamon sugar over the dough.
  • Take each piece and roll them up from the wide end to the narrow point, adding in some raisins for the first few rolls (they will look like little croissants).
  • Place each rugelach on the lined baking tin and refrigerate for an hour. 
  • Repeat with the second ball and perhaps use a chocolate spread on this one instead of the cinnamon sugar and raisins if you fancy a change? For this just spread the chocolate over the dough and roll it up. Sprinkle icing sugar on these when they are baked.
  • Pre-heat your oven to 180°C/160°C fan while they are chilling and after the hour, bake for 20 minutes until golden brown. They will still be soft but will harden when cool. 
  • Leave to cool on a wire rack until completely cold. 
  • Store in an airtight container and enjoy within a couple of days

180g strong white flour

45g plain flour

2 tbsps caster sugar

200g unsalted butter (cold and cubed)

190g full fat cream cheese

Pinch of salt



2 tbsp caster sugar mixed with 2 tbsp of cinnamon

Chocolate spread if you fancy, for the 2nd batch

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive