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This Rugelach recipe was inspired by the delicious rolled-up pastries sold at Costco. These cookies are filled with a chocolate and jam cream cheese filling, and are so delicious!
Rugelach Recipe
I don’t know if Costco sells these rolled pastries anymore, but I remember they were so addictive and amazing!
Their Rugelach looked like a flaky dough that was rolled a little on the bigger side and sprinkled with a coarse Demerara sugar. Who remembers these?
I’m thinking they may have even used their puff pastry dough because it looked so flaky. I’ve also seen a rugelach made from pie crust dough, which I think is such a neat hack.
Anyways, my dough is very similar to a Jewish Rugelach recipe or Rogaliki, which both have cream cheese in the dough to make a flaky crust.
I love how this flaky dough resembled Costco’s version. These pastries are not overly sweet an irresistible sweet filling.
Try both the jam and chocolate variations to see which version you prefer, but the chocolate one (or so-called Nutella-filled ones) is my favorite. Nutella makes a fabulous chocolate filling that doesn’t tend to leak, and is like a chocolate spread. Use any brand of chocolate hazelnut spread. These are so close in taste to Costco’s version. Give these a try!
Ingredients for Rugelach Cookies:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 sticks of unsalted butter, softened
- 8 oz cream cheese, softened
- Milk and sugar for brushing the tops
Chocolate Filling:
- 4 tbsp Nutella
- Note: This fills two rolls (2 tbsp each)
Cream Cheese and Jam Filling for Rugelach Recipe:
- 1/2 pkg of cream cheese (4 oz)
- 1/3 cup powdered sugar
- 2 tbsp raspberry jam
- Note: This fills two rolls
How to Make Rugelach Cookies:
1. In a large bowl, beat the butter and cream cheese until well combined.
2. In a separate bowl, whisk the flour and salt and add to the butter mixture. Stir together until a soft dough forms.
3. Flatten the dough into a 7 by 5-inch rectangle; cover and refrigerate for 1 hr.
4. Cut the dough into 4 equal portions. Roll out each piece into a 12 by 8-inch rectangle on a lightly floured surface.
5. Spread 2 tbsp of Nutella onto the dough (or half of the cream cheese filling plus 1 tbsp of jam). Roll, starting from the longest side, pinching down the ends to seal the roll.
6. Arrange rolls onto a tray lined with parchment paper. Cover and refrigerate rolls overnight or 12 hours to get extra flaky cookies.
7. Preheat oven to 350 degrees F. Transfer rolls with parchment paper onto a baking pan. Brush the tops with milk and cut 3/4-inch deep (not all the way through) into 1 1/2″ thick pieces. Generously sprinkle with sugar over the top and bake for 45 minutes.
8. Cool for 10 minutes, then slice all the way through.
More Pastry and Desserts To Make At Home:
If you like this Rugelach pastry you will love these desserts.
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Rugelach Recipe (Costco Copycat)
Equipment
- 1 Large rimmed baking sheet
- 1 electric mixer
Ingredients
Rugelach Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 8 oz unsalted butter , softened
- 8 oz cream cheese, softened
- 1 Tbsp milk , (for brushing cookies)
- 2 Tbsp coarse sugar
Chocolate Filling:
- 4 tbsp Nutella
Cream Cheese and Raspberry Jam Filling:
- 4 oz cream cheese
- 1/3 cup powdered sugar
- 2 tbsp raspberry jam
Instructions
How to make Rugelach Cookies:
- In a large bowl, beat butter and cream cheese until well combined. You can use your hands to combine this.
- In a separate bowl, whisk the flour and salt and add to the butter mixture. Mix until a soft dough forms.
- Flatten the dough into a 7 by 5-inch rectangle; cover and refrigerate for 1 hr.
- Cut the dough into 4 equal portions. Roll out each piece into a 12 by 8-inch rectangle on a lightly floured surface.
- Spread 2 tbsp of Nutella onto the dough (or half of the cream cheese filling plus 1 tbsp of jam). Roll, starting from the longest side, pinching down the ends to seal the roll. Leave a border for sealing them.
- Arrange rolls onto a tray lined with parchment paper. Cover and refrigerate rolls overnight or 12 hours to get an extra flaky crust.
- Preheat oven to 350°F. Transfer rolls with parchment paper onto a large 18x13 baking pan. Brush the tops with milk and cut 3/4-inch deep (not all the way through) into 1 1/2" thick pieces. Generously sprinkle with sugar over the top and bake for 30-45 minutes.
- Cool for 10 minutes, then slice all the way through. Serve.
Nutrition (per serving)
Tried this recipe?
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