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.
I love how this flaky dough resembled Costco’s version. If you’ve never tried these pastries you should give these a try as they are not overly sweet but yet have a subtle sweet filling. Try both the jam and chocolate variation to see which version you prefer but the chocolate one (or so called the nutella-filled ones) is my favorite. Nutella actually makes a fabulous chocolate filling that doesn’t tend to leak and it is a chocolate hazelnut spread which is close enough in taste to the Costco’s version. Give these a try!
Ingredients for Rugelach Cookies:
- 2 cups flour
- 1/2 tsp salt
- 2 sticks butter, softened
- 8 oz cream cheese, softened
- milk & sugar for brushing tops
CHOCOLATE FILLING:
- 4 tbsp nutella
- Note: This fills two rolls (2 tbsp each)
CREAM-CHEESE & JAM FILLING for Rugelach recipe :
- 1/2 pkg of cream cheese
- 1/3 cup powdered sugar
- 2 tbsp raspberry jam
- Note: This fills two rolls
How to make Rugelach Cookies:
1. Beat butter and cream cheese until well combined.
2. Whisk the flour and salt and add to the butter mixture. Stir together until a soft dough forms.
3. Flatten dough into a 7 by 5-inch rectangle; cover and refrigerate for 1 hr.
4. Cut 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 hrs.
7. Pre-heat 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.
Rugelach Recipe (Costco Copycat)
Ingredients
Rugelach cookies:
- 2 cups flour
- 1/2 tsp salt
- 8 oz butter softened
- milk & sugar for brushing tops
CHOCOLATE FILLING
- 4 tbsp nutella
CREAM-CHEESE & JAM FILLING
- 1/3 cup powdered sugar
- 2 tbsp raspberry jam
Instructions
How to make Rugelach Cookies:
- Beat butter and cream cheese until well combined.
- Whisk the flour and salt and add to the butter mixture. Stir together until a soft dough forms.
- Flatten dough into a 7 by 5-inch rectangle; cover and refrigerate for 1 hr.
- Cut 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.
- Arrange rolls onto a tray lined with parchment paper. Cover and refrigerate rolls overnight or 12 hrs.
- 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.
- Cool for 10 minutes then slice all the way through.
