If there’s one cookie that has guests hovering around the dessert tray, it’s this Holiday Fruit & Nut Rugelach. Buttery, golden spirals packed with festive flavor—these little beauties are as joyful to make as they are to eat. Whether you’re baking with the kiddos or serving these with coffee after dinner, they’re pure holiday magic wrapped in pastry!
Why You’ll Love This Recipe
Years ago, I made these for a client’s winter party, and guests were actually sneaking extras into their napkins—true story! Now it’s one of my family’s most requested holiday cookies. They’re delicate, rich, and totally irresistible.
- Festive and elegant—perfect for celebrations or gifting
- Make-ahead friendly (hello, freezer stash!)
- Customizable with your favorite fruits and nuts
- Buttery cream cheese dough = pastry perfection
Ingredients Breakdown
Essentials
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/2 cup apricot preserves (or raspberry if you prefer!)
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped dried apricots
- 1/3 cup chopped walnuts or pecans
- 1/3 cup mini chocolate chips (optional but oh-so-good)
- 1 tsp cinnamon
- 1 egg + 1 tbsp water (for egg wash)
- Coarse sugar, for sprinkling
Pro Tips
- Use full-fat cream cheese for the best dough texture
- Chop fruit and nuts finely so they roll neatly into the dough
- Pop the dough in the fridge overnight for maximum flavor and ease
- Warm preserves slightly before spreading to make them easier to handle
Step-by-Step Instructions
- In a stand mixer (or with a hand mixer), cream together butter and cream cheese until smooth and fluffy.
- Add sugar and vanilla, then beat until combined. Stir in the flour and salt until a soft dough forms.
- Divide the dough into 4 equal disks, wrap each in plastic wrap, and chill for at least 2 hours (or overnight).
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- On a floured surface, roll each dough disk into a 9-inch circle.
- Gently spread a thin layer of apricot preserves over the dough circle.
- Sprinkle with dried fruits, nuts, chocolate (if using), and cinnamon.
- Use a sharp knife or pizza cutter to slice the circle like a pizza—into 12 wedges.
- Starting from the wide end, roll up each wedge like a crescent. Place tip-side-down on the baking sheet.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake for 20–25 minutes, or until golden brown. Cool on wire racks and try not to eat them all at once!
Chef’s Tips and Tricks
- Chill the dough between batches to keep it easy to handle and flaky when baked.
- Don’t overfill—less is more when it comes to rolling tidy rugelach.
- If your wedges aren’t perfectly shaped, don’t stress. They’ll still taste phenomenal.
- Use a baking mat or parchment paper to prevent sticking and for easy cleanup.
Recipe Variations and Serving Suggestions
- Swap apricot preserves for raspberry, fig, or orange marmalade
- Mix in pistachios, hazelnuts, or pecans for a flavor twist
- Dust with powdered sugar before serving for an extra festive touch
- Serve with mulled wine, coffee, or spiced hot cocoa
- Package in a holiday tin for a homemade edible gift
FAQs
Can I freeze the dough or baked cookies?
Yes! The dough freezes beautifully for up to 2 months. Roll and slice before freezing for quicker baking later. Baked rugelach can also be frozen—just thaw at room temperature and re-crisp in a low oven if desired.
How long do these keep?
Stored in an airtight container, they’ll last up to 5 days (if they don’t vanish faster!).
Can I make this gluten-free?
Absolutely—just use your favorite 1:1 GF flour blend. The texture may be slightly softer, but still delicious.
Recipe Card
Prep Time: 30 minutes (plus chilling time)
Cook Time: 25 minutes
Total Time: 2.5 hours (includes chilling)
Ingredients:
- 1 cup unsalted butter, room temp
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/2 cup apricot preserves
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped dried apricots
- 1/3 cup chopped walnuts or pecans
- 1/3 cup mini chocolate chips (optional)
- 1 tsp cinnamon
- 1 egg + 1 tbsp water
- Coarse sugar for sprinkling
Instructions:
- Cream butter and cream cheese until smooth. Add sugar and vanilla.
- Mix in flour and salt. Divide into 4 disks, wrap, and chill.
- Roll out each dough circle, spread preserves, sprinkle filling ingredients, and slice into wedges.
- Roll up each piece, brush with egg wash, sprinkle sugar, and bake at 350°F for 20–25 minutes.
Nutrition: 110 calories per serving
Did these buttery bites become the star of your cookie platter? I’d love to hear how they turned out! Leave a comment below or tag me on social @thekitchensaid so I can drool over your delicious creations.
