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Strawberry Raisin Walnut Rugelach Cookie Recipe

Margaret has a passion for cooking, baking, and creating recipes that satisfy her cravings for delicious and indulgent food.

Rugelach are a cross between cookies and miniature pastries, made with a rich, buttery, cream cheese dough encasing a sweet filling. Traditionally, they are served on Jewish holidays, like Hanukkah, Shavuot, and Rosh Hashanah. However, they are wonderful any time of year, and you certainly don't have to be Jewish to lose your heart—and your tummy—to these delicious treats. In fact, during the winter holidays, my Christmas cookie assortment always includes these delicious strawberry raisin walnut rugelach.

These flaky, rich rugelach cookies have authentic, Old World flavor and texture, because they're made from my late grandmother's 100+-year-old recipe from Eastern Europe. A holiday baking favorite, from my family to yours!

These flaky, rich rugelach cookies have authentic, Old World flavor and texture, because they're made from my late grandmother's 100+-year-old recipe from Eastern Europe. A holiday baking favorite, from my family to yours!

A Cherished Family Recipe, From Grandma's Memory to Your Kitchen

The treasured family recipe comes from my maternal grandmother, whose parents emigrated from Russia to the United States in the early 1900s, when she was just a few years old. Grandma learned how to bake by watching, helping, and asking questions of her mother and grandmother. These Old World homemakers didn't use standardized measuring cups or spoons for their baking. Experience taught them much of each ingredient to start with, and how to adjust the amounts and proportions, if necessary, based on the appearance and consistency of the dough, batter, or filling.

My grandmother's rugelach were delectable, and their sugar-crusted dough and unusual filling also made them unique. The recipe existed only in her memory. So, when grandma was getting on in years and had less energy for baking, my mother asked for her help in working out standardized measurements for the cookies' ingredients. This would enable not only mom, my sister, and I, but also future generations, to continue the tradition of baking grandma's beloved rugelach cookies.

Mom wrote down the ingredients and measurements in the back of her favorite cookbook, which I inherited, but added only minimal directions. So, I volunteered to write out a complete recipe, including detailed directions and success tips based on my personal experience.

I've decided to publish this precious family recipe my grandmother's strawberry raisin walnut rugelach, so that other parents and grandparents can also share the joy of baking these wonderful cookies for, and with, their children and grandchildren.

My mother wrote my grandmother's rugelach recipe in the back of her favorite cookbook, which I inherited.

My mother wrote my grandmother's rugelach recipe in the back of her favorite cookbook, which I inherited.

What Makes These Rugelach Special

There are many traditional fillings for rugelach, including poppy seed, apricot jam and nuts, chocolate, dates and walnuts, cinnamon sugar, and nuts with honey. In my grandmother's recipe, the cream cheese dough is unsweetened, rolled out thinly on a board sprinkled with granulated sugar, cut into long, narrow triangles, then filled with a thick mixture of raisins, brown sugar, walnuts, and strawberry jam or preserves and rolled up like a croissant.

When the cookies are in the oven, the granulated sugar embedded in the outside of the dough becomes crunchy. It also caramelizes on the bottoms of the cookies for added crunch.

It's the contrast between the unsweetened, slightly tangy cream cheese dough and the sweet, rich filling and caramelized bottoms that makes these rugelach extra special.

Traditionally Served on Jewish Holidays, but Delicious Any Time of Year

Rugelach usually are served on Jewish holidays, like Hanukkah, Shavuot and Rosh Hashanah. But you certainly don't have to be Jewish to lose your heart—and your tummy—to these amazing cookies.

In fact, for many years, I have baked a lovely assortment of holiday treats, including these rugelach and some very special Christmas cookies from my extensive recipe collection, and packaged them in pretty, doily-lined tins to give as holiday gifts to family and friends of all faiths. I have often been asked for some of the cookie recipes, and the rugelach recipe is the one that has been requested most often.

A Note About the Yield

I've never tried to count the number of cookies I've gotten from this recipe, which varies depending on how thinly the dough is rolled and how large a circle template you use. In our family, we have always made them bite-sized. While I can't quantify the yield precisely, this recipe makes quite a lot of bite-sized rugelach.

Strawberry Raisin Walnut Rugelach Cookies Recipe

A plate of fresh, homemade rugelach cookies

A plate of fresh, homemade rugelach cookies

Tried This Rugelach Cookie Recipe? Please Rate It

Cook Time

Prep Time: I've never timed it

Total Time: Relax and enjoy the process!

Yield: Depends on what size you cut the triangles of dough

Ingredients

  • FOR THE DOUGH:
  • 8 oz. whipped cream cheese
  • 2 sticks softened butter (my grandmother used margarine)
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • FOR THE FILLING:
  • 1 cup raisins
  • 1/2 c. dark brown sugar
  • 1/2 c. strawberry preserves or thick strawberry jam (do NOT use jelly!)
  • 1/2 c. chopped walnuts
  • FOR ROLLING OUT THE DOUGH:
  • Granulated sugar

Directions

  1. Make the dough the day before. Place the ingredients for the dough in the large bowl of an electric mixer. Mix on slow-medium speed until well combined, scraping the bowl and beaters every so often to make sure the flour is incorporated. (The dough will be sticky at this point but it will firm up nicely after it has been chilled in the refrigerator.)
  2. Scrape the dough onto a piece of plastic wrap. Pull up the sides of the plastic wrap and press the mixture together firmly into a ball and then a thick, squarish patty, working through the plastic wrap so the dough doesn't touch your hands. (The heat from your hands would soften the dough and it would stick to them.) Wrap the patty of dough tightly in the plastic wrap and chill it overnight. Keep the dough chilled until you're ready to roll it out.
  3. The next day, make the filling by mixing all the filling ingredients well in a small bowl. The filling will be extremely thick.
  4. Preheat the oven to 350°F. Line cookie sheets aka baking sheets with unbleached baking parchment or a silicone non-stick baking mat (even if you are using non-stick baking sheets).
  5. Remove the well-chilled dough from the refrigerator and loosen the plastic wrap. Press a rolling pin into the top of the dough through the plastic wrap, which will keep the dough from sticking to the pin. Lift, move and rotate the pin after each press to make the squarish patty evenly thinner and wider, loosening the plastic as necessary to minimize wrinkles. Unwrap this thinner patty and cut it into quarters. Note: Do not try to roll out the dough yet. Just press it thinner with the rolling pin, as described.
  6. Sprinkle your rolling surface with a generous, even layer of granulated sugar. Place one of these pieces of dough on the sugar coated rolling surface. Re-wrap the rest of the dough and return it to the refrigerator. Roll out the dough as thinly as possible without tearing it, using a chilled stainless steel rolling pin if possible. If you don't have one, cover a wooden rolling pin with a rolling pin sleeve, also called a rolling pin cover, and then sprinkle it lightly with flour and work it into the knitted fabric sleeve or cover so there's no loose flour on the surface. This will help keep the dough from sticking when you roll it out so you won't need to add flour or sugar to the top of the dough (which would change its consistency and prevent it from sealing to itself when you roll up the triangles).
  7. Using an 8" plate or 8" round cake pan as a template, cut a circle from the dough. Cut the dough circle into 8 identical wedges/triangles. (You can make the circles of dough whatever diameter you like, but 8" circles yield small rugelach, which is how my family has always made them.) Press any small pieces of trimmed dough trimmings into a ball, rewrap and refrigerate it.
  8. Place a small amount of filling onto the wide base of one of the dough triangles, centering the filling on the dough about 1/2" down from that edge. Use about 1/2 teaspoon of filling if you cut 8 triangles from 8-inch circles of dough; a little goes a long way.
  9. Fold the edges of the dough over the filling, then fold over the end with the filling and tuck in the sides again. Then roll toward the point of the triangle, keeping the point centered as though you were making a crescent roll. The finished cookie should look like a closed envelope. Be gentle to avoid tearing the thin dough. Pinch the edges of the dough "envelope" firmly to seal in the filling, checking to ensure that there aren't any gaps. Repeat with the remaining 7 wedges/triangles of dough and filling, then place the 8 rugelach 1" apart on a lined baking sheet.
  10. Cut another 8" circle from the sheet of dough, if possible, and repeat. When you don't have enough dough left to cut an 8" circle, knead together the leftover rolled out dough with another chilled quarter of the original dough patty. (If the dough softens too much from the kneading, wrap it in plastic and chill for 20 minutes to firm up again.) Roll the chilled dough out as thinly as possible, cut out 8" circles, cut them into wedges, add the filling and roll up as before. Continue until you no longer have enough dough left for an 8" circle. (Gather and roll out the last of the scraps, sprinkle the dough lightly with cinnamon sugar, cut into strips, twist them if desired, and bake as extra treats.)
  11. Place the pastries an inch apart on the parchment-lined baking sheet. Bake in the preheated oven just until the pastries begin to turn color at the edges and the undersides are a deep golden brown. The tops should remain pale and just barely tinged with golden color. Cool the cookies on wire racks for about 10 minutes, then remove them from the pans and finish cooling directly on the wire racks.
  12. Repeat with remaining chilled dough and filling. Enjoy them while they're fresh or wrap them tightly in plastic freezer wrap, place them inside a plastic food storage freezer container and freeze.

Success Tips for Baking Strawberry Raisin Walnut Rugelach

Keep the Dough Chilled Until the Cookies Go in the Oven

It's important not to let the cream cheese dough warm up too much before it's baked. So, when you remove the chilled dough from the refrigerator, cut off only the amount you are going to roll out immediately, then rewrap and put the rest back in the fridge to stay cold.

Right after you roll out and trim the dough, gather the trimmings into a ball, then rewrap and refrigerate them.

It's also important to keep the chilled dough as cold as possible while you're rolling it out. I used to use a marble rolling pin, which worked well because marble is naturally cool, but I found it too heavy and cumbersome to work with. I highly recommend using this stainless steel rolling pin, which can be chilled in the refrigerator or freezer ahead of time. I've found that it does a great job of keeping the rugelach dough cool while it's being rolled out, weighs less than a marble rolling pin, and provides a better sense of how much pressure to apply than a rolling pin with handles.

Don't Use Too Much Filling

Even if you seal the edges of the dough very well, if there is even tiny tear or gap, a bit of filling may ooze out during baking. A very small amount of filling oozing out is no problem. But if there is more than that, your pastries won't taste the way they should, because they will be missing most of the strawberry preserves and brown sugar from the filling, and the jam and brown sugar that comes out will burn.

Always Line the Cookie Sheets With Baking Parchment or Silicone Baking Mats

It's essential to line the cookie sheets with either unbleached baking parchment paper or reusable silicone non-stick baking mats. Even if you use well greased, nonstick baking sheets without adding a parchment paper or silicone liner, when the granulated sugar embedded in dough's surface caramelizes on the bottom of the cookies, it will essentially glue the cookies to the pan.

If you prefer using parchment paper, I highly recommend getting flat, pre-cut sheets of unbleached baking parchment. They are safer (from a health perspective) than bleached parchment paper and, unlike parchment cut from a roll, the pre-cut sheets don't curl up. Of the brands I have tried and recommend, the Comfylife 16x12-inch unbleached baking parchment sheets are the best value. They also come in a box, so they stay perfectly flat until I'm ready to use them.

If you are a fan of reusable cookie sheet liners, I've found that the set of two AmazonBasics silicone non-stick baking mats work as well as my old, much more expensive Silpat mats. Best of all, a set of two AmazonBasics nonstick mats costs significantly less than just one Silpat liner of equivalent size. They also have nice, wide, nonwoven silicone borders that can be trimmed to size, if needed (as I did with the smaller mats I bought for my tabletop oven).

Freeze the Cream Cheese Dough and Filling to Roll, Fill and Bake Whenever You Like

The dough for this recipe needs to be made in advance and refrigerated at least overnight, which means you can't just whip up some rugelach when a neighbor stops by for coffee or you have last-minute dinner guests. It's also not always easy to find enough uninterrupted time to make the dough, chill it overnight, and then make the filling, roll out, trim, and cut the dough into wedges, fill them, seal them, and bake them the next day. Fortunately, both the cream cheese dough and the jam, brown sugar, raisin and walnut filling freeze extremely well, and don't take long to defrost.

How to Freeze the Cream Cheese Dough

To freeze the dough for a week or so, wrap and seal the dough tightly in a sheet of plastic freezer wrap (Freeze-Tite works better than any other brand I've tried), then use a second sheet to wrap and seal it again.

For longer storage (up to several months, at least), wrap and seal the dough in a single sheet of plastic freezer wrap, then place it inside a freezer-safe, airtight food storage container. When you're ready to bake, thaw the dough in the refrigerator, so that it will remain chilled when you roll it out on the granulated sugar.

How to Freeze the Rugelach Filling

Scrape the prepared filling into a small, airtight freezer container and freeze for up to six months. Thaw it at room temperature for 30–60 minutes before filling the cookies.


© 2013 Margaret Schindel

Have You Ever Tasted Rugelach Cookies? Does Your Family Have a Traditional Holiday Cookie Recipe Passed Down Through the Generations?

Margaret Schindel (author) from Massachusetts on April 08, 2018:

Kathryn, both my parents used to use the expression "by the seat of your pants" as well, in a variety of situations. Must be a generational thing! I'm so glad you're going to try my grandmother's wonderful rugelach recipe. I hope you love these treats!

Kathryn Grace from San Francisco on April 08, 2018:

A little coffee shop I frequent keeps darling little bites of rugelach in its pastry case. Theirs are filled with a date and walnut mixture. They’re so rich that just one is enough with my coffee, even though they’re hardly more than a bite. Now I know why. All that cream cheese and butter!

So you can imagine how thrilled I was to see your recipe today. I’ve often thought they would be fun to make. Thank you for sharing the recipe and the story of your grandmother making them by sight and feel. My mom, who baked that way, always called it, “by the seat of your pants,” a phrase she also used for driving. Mmmm.

DREAM ON on March 01, 2018:

I loved your hub and I am begging my wife to make it. I pictures make my mouth water. Thank you so much for sharing a cherished family recipe. I don't think I am going to be able to sleep tonight.

Margaret Schindel (author) from Massachusetts on December 05, 2016:

Hi Judy, these are time-consuming to make, but not difficult, I promise! The only challenging part is not overfilling each cookie and making sure the edges are well sealed. (And when you taste this homemade version, you'll forget all about the Sam's Club rugelach!) :)

Judy on December 05, 2016:

I used to buy these at Sam's Club and LUVED them!! Now I know why they were only available a short time a few times a year. These are definitely a challenge to make but they will be so very very yummy out of the oven, thanks for sharing, Margaret!!

PaigSr from State of Confusion on June 21, 2016:

Nice choice to share. Not sure if I could pull this off. But I shall try at some time in the near future. P.S. Don't tell the wife.

Margaret Schindel (author) from Massachusetts on April 03, 2015:

Michelle, thank you so much for letting me know how well your rugelach cookies made from my grandmother's recipe turned out. I really appreciate it!

Michelle on April 03, 2015:

Just made these for Passover dessert. I have made these before, (my hubby is Jewish), but what a wonderful recipe! Unfortunately, I am on a diet :( but they turned out beautiful. Thank you for such an authentic, well directed recipe! Everybody is going to love them!!

Margaret Schindel (author) from Massachusetts on March 06, 2015:

@Au fait, thanks for your wonderful feedback! I LOVE your idea of tinting the dough green and serving them as St. Patrick's Day cookies. I really hope you get a chance to try these melt-in-your-mouth sweet treats!

C E Clark from North Texas on March 06, 2015:

These look scrumptious and I haven't had anything to eat yet today. Wish I had some of these right now. I'm thinking they would even be great for Saint Patrick's Day, just 11 days away, by simply adding a few drops of green food coloring to the dough. They look yummy to me no matter what color they are!

Margaret Schindel (author) from Massachusetts on November 20, 2014:

Lorelei, just wait until you and your husband taste them!

Lorelei Cohen on November 20, 2014:

These tiny buns look like finger bite cinnamon buns. My husband would be thrilled. Love it!!!

Margaret Schindel (author) from Massachusetts on February 04, 2014:

@poutine: I do hope you get a chance to try them. They're really special! :)

poutine on February 04, 2014:

Never tasted those, but they look delicious.

Margaret Schindel (author) from Massachusetts on November 29, 2013:

@oddobjective: So glad you enjoyed the recipe! :)

oddobjective on November 27, 2013:

Sounds yummy!

Margaret Schindel (author) from Massachusetts on November 21, 2013:

@KimGiancaterino: Thanks so much, Kim! If you love bakery rugelach, just wait until you taste homemade rugelach. You'll be in heaven! :)

KimGiancaterino on November 21, 2013:

I've purchased several types of rugelach at a local bakery (Viktor Benes) and they taste divine. I like your grandmother's style -- I'm not much of a measure either.

Margaret Schindel (author) from Massachusetts on November 17, 2013:

@TanjaCrouch: You're very welcome, Tanja! I'm delighted that I was able to share my grandmother's amazing rugelach recipe with you so you can bake your own awesome cookies. Enjoy every mouthful! :)

TanjaCrouch on November 16, 2013:

Oh my gosh--I love you! Pits hard to find good rugelach in the south and now thanks to you I can make it!!! I'm very excited. Thank you.

Margaret Schindel (author) from Massachusetts on November 13, 2013:

@GiftsByDiana: Homemade peach jelly? YUM!!! So glad you liked my grandma's rugelach recipe.

Diana Burrell-Shipton from Hubbard, Ohio, USA on November 13, 2013:

Sounds extra yummy !

I think I'll try using my homemade peach... jelly in these :)

Margaret Schindel (author) from Massachusetts on November 13, 2013:

@anonymous: I hope you do send this rugelach recipe to your mom. Just make sure she shares what comes out of the oven with you! ;)

anonymous on November 13, 2013:

I have never tasted rugelach but I should send your recipe to my head baker (mom).

Margaret Schindel (author) from Massachusetts on November 13, 2013:

@rattie lm: I love homemade shortbread as well! Interestingly, my grandmother cooked only a few things worth eating, but the ones that were were winners. :)

rattie lm on November 12, 2013:

Sadly, my grandmother was no cook, so no, I don't have a favourite recipe to share. However, my mother-in-law and my mother each thought their shortbread recipe was the best. I preferred Mum's as it was less sweet. We make that at Chirstmas and New Year.

Margaret Schindel (author) from Massachusetts on November 12, 2013:

@Phoebs78: Thank you! I hope you love them as much as we do.

Phoebs78 on November 11, 2013:

Looks good, will give it a try. Thanks for sharing!

Margaret Schindel (author) from Massachusetts on November 06, 2013:

@CrazyHomemaker: Thanks! So glad you enjoyed my grandmother's cookies recipe. :)

CrazyHomemaker on November 05, 2013:

Yep. These are great! Nice lens.

Margaret Schindel (author) from Massachusetts on November 04, 2013:

@Mommie-Moola: Absolutely!!! :)

Mommie-Moola on November 04, 2013:

Yum! Know what goes good with Rugelach? M-I-L-K ;)

Margaret Schindel (author) from Massachusetts on November 04, 2013:

@Ruthi: Ruthi dear, I'm sure they would be delicious with almonds, just different. (If you're not allergic to pecans, those probably would result in a closer taste/texture to grandma's original recipe.) Enjoy!!!

Ruthi on November 04, 2013:

I hope your rugelach are just as tasty with almonds as with walnuts (allergic)! I swear I can taste the sweetness of your recipe already.

Margaret Schindel (author) from Massachusetts on November 04, 2013:

@Mary Crowther: Thank you! I hope you get a chance to make and enjoy them. I'm sure you'll love them. :)

Margaret Schindel (author) from Massachusetts on November 04, 2013:

@anonymous: Thanks so much! I appreciate your kind words and good wishes. :)

Mary Crowther from Havre de Grace on November 04, 2013:

They look so delicious and just in time to make for the holidays!

anonymous on November 04, 2013:

This truly does look delicious! Good luck in the November Squidoo Food Club Quest

Margaret Schindel (author) from Massachusetts on November 04, 2013:

@chocochipchip: Thanks, chocochipchip! I hope you love my grandmother's rugelach recipe as much as we do. :)

Margaret Schindel (author) from Massachusetts on November 04, 2013:

@Klinetka: My pleasure! I hope you enjoy it. :)

chocochipchip on November 04, 2013:

This is such a great recipe! I'll definitely give it a try! Thanks so much for sharing.

Klinetka on November 04, 2013:

Thius looks so good. I need to try it. Thanks for the recipe :-)

Margaret Schindel (author) from Massachusetts on November 02, 2013:

@ecogranny: Thanks so much, K! I'm thrilled that you're going to make them; I know it will be love at first bite! :)

Margaret Schindel (author) from Massachusetts on November 02, 2013:

@Diaper Bag Blog: Thanks, stajo82! I hope you enjoy them as much as we do. :)

Kathryn Grace from San Francisco on November 02, 2013:

D)*@ this new recipe format! I'm loving every recipe I read, and you've nearly made me faint with desire for these tasty little morsels. Can't wait to try them, and I love the tip about rolling the dough out over sugar. Terrific suggestion!

Stanley Green from Czech Republic on November 02, 2013:

Wow... looks amazing! I gotta cook it! Now! :)

Margaret Schindel (author) from Massachusetts on November 02, 2013:

@Scarlettohairy: Thanks, Peggy! I also make the leftover pie crust dough version when I'm making pies, and they're yummy. These look similar, but the taste is very different. I hope you get a chance to try them! :)

Peggy Hazelwood from Desert Southwest, U.S.A. on November 01, 2013:

We made these with leftover pie dough but I bet your special cream cheese dough is wonderful!

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@anonymous: Nurmasani, I'm a huge fan of chocolate desserts, too (I even have a lens about the Top 10 Decadent Chocolate Desserts for Chocolate Dessert Lovers!). If you prefer, you can try making these with a filling of ground nuts, finely chopped chocolate and a touch of cinnamon, or even use Nutella chocolate hazelnut spread as an alternate filling. The taste will be quite different with a chocolate filling, of course, but still delicious. :)

anonymous on November 01, 2013:

Not yet. I like all of pastry that made of chocolate.

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@DebMartin: Thanks, Deb - they truly are divine little morsels of melt-in-your-mouth goodness. I hope you get a chance to try making them! :)

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@Northerntrials: Thanks, northerntrials! My mom used to do the same thing for us kids and I still do the same for my husband. :) The consistency of pie dough is very different than the consistency of the thinly-rolled, tender cream cheese dough used in rugelach, so the taste and experience are noticeably different between the two, but conceptually they're close cousins. :)

DebMartin on November 01, 2013:

Never tried this but have had similar treats. These sound amazing!

Northerntrials on November 01, 2013:

This dessert reminds me of what my mom would make with the left-over dough when making pies. She would roll out the scraps and ends of the dough, fill with cinnamon and brown sugar, roll up like a jelly roll and cut into pieces. There were usually enough to give each of us kids one or two so we don't keep bothering her about getting into the pies early. There was a method to the madness I guess.

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@aleereviews: Thanks very much, aleereviews! I hope you do. It's guaranteed to please! :D

aleereviews on November 01, 2013:

Sounds delicious! I'll have to try this recipe out myself.

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@aka-rms: Thanks so much, Robin! I'm sure they'll become a favorite in your family, too. :)

Robin S from USA on November 01, 2013:

These look terrific! I'll have to test this one out.

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@Lady Lorelei: Oh, L, if you are a pastry addict you will go wild over this luscious delights! I'm so glad you are tempted to try my grandmother's rugelach recipe. You're in for a huge treat, my friend!

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@Diana Wenzel: Thank you so much for your wonderfully kind comment, D! It gives me great pleasure to know that you will be enjoying this heirloom family recipe, my friend.

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@Nancy Hardin: Thanks so much for your kind words, Nancy! There's no such thing as bad rugelach, and I'm sure the ones made by your local bakeries are yummy. But I've eaten more than my share of rugelach over the years and these are just head and shoulders above any others I've tasted. :)

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@Brite-Ideas: Thanks, Brite-Ideas! They really are divinely delicious. Can't wait for you to try them! :)

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@David Stone1: Dave, I'm delighted that my grandmother's rugelach recipe brought back happy memories for you!

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@Jogalog: Thanks, Jogalog! They really are the perfect little party food. Very elegant and amazingly delicious. Don't be surprised if everyone asks for the recipe. Just send them here. ;)

Lorelei Cohen from Canada on November 01, 2013:

Nope but I can sense a whole pile of calories that are anxiously waiting to jump onto my bones. This recipe looks amazing and I am such a pastry addict.

Renaissance Woman from Colorado on November 01, 2013:

Thanks for sharing the joy. Wonderful to have your family's treasured recipe. Appreciate the gift.

Nancy Carol Brown Hardin from Las Vegas, NV on November 01, 2013:

Yes and I love rugelach! But I must say, you've made my mouth water for a taste of your Grandma's recipe! There are bakeries here in town who carry these, among many other delights, but I bet not one of them could touch, taste-wise, the recipe you've given.

Barbara Tremblay Cipak from Toronto, Canada on November 01, 2013:

wow - do these sound fantastic!

David Stone from New York City on November 01, 2013:

My mother never imagined I'd cook anything, but my Polish mother-in-law used to make her version of this delicious treat. Those were the good old days, and I always managed to eat more than anyone else.

Jogalog on November 01, 2013:

I've never had them but I love little pastries and I think these would be great for a party.