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Recipe: raisin and cinnamon rugelach

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



Serves: 16

    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