This Date-Filled Rugelach Cookie recipe is the perfect treat when you want something sweet and fruity. The date filling has just the right amount of sweetness on its own without adding processed sugar. The cookie dough has a mild tang which comes from the sour cream and cream cheese.
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What are rugelach cookies
Rugelach are made using an enriched cream cheese dough that is rolled with sweet fillings, such as dried fruits, nuts, chocolate, etc... It is a traditional Jewish treat that is buttery and light on the palate. Check out this article on the History of Rugelach for some fun facts on this treat!
Ingredients
You only need a few ingredients to make this rugelach with dates recipe:
- All-purpose flour: I prefer unbleached flour but any all-purpose flour is fine
- Salt
- Cream cheese: use full-fat cream cheese
- Unsalted butter
- Sour cream: use full-fat sour cream
- Dates: be certain to remove the pits!
- Water
Make the Dough
I make the rugelach dough using a stand mixer fitted with a paddle attachment (note: you may also use a hand mixer). Start by mixing the butter, cream cheese and sour cream on medium-low speed until just combined. You should still have small chunks of butter and cream cheese (approximately pea-sized). Next add the flour and salt and mix briefly until combined.
Next divide the dough into four equal sized discs and refrigerate for 2 hours. This will allows gluten to relax and will make rolling out the dough easier.
Assemble rugelach
While the dough is chilling, prepare filling by placing pitted dates and water in a food processor. Pulse until a paste forms.
Roll each dough disc to a 9" circle (keeping other discs chilled until ready to roll). Using an offset spatula, spread ¼ of the date mixture on each disc. Next, cut each disc into 12 equal wedges using a pizza cutter or chef's knife. Roll wedges from wide to narrow. You will end up with the point of the dough on the outside of the cookie.
Rugelach FAQs
How do I store rugelach cookies?
Can I freeze the cookies?
📋 Recipe
Date-Filled Rugelach Cookies Recipe
Equipment
- Hand or stand mixer
- Food Processor
- Offset spatula
- Knife or pizza cutter
- Sheet pans lined with parchment paper or silicone baking mats
Ingredients
Rugelach Dough
- 2 Cups All-purpose flour
- ½ teaspoon Salt
- 8 ounce Cream cheese, chilled cut into ⅓" chunks
- 1 Cup Unsalted butter, chilled cut into ⅓" chunks
- ⅓ Cup Sour cream, chilled
Date Filling
- 1 Cup Dates, pitted
- 2 Tablespoons Water
Instructions
Rugelach Dough
- Combine flour and salt in a bowl. Set aside for later.2 Cups All-purpose flour, ½ teaspoon Salt
- Place cream cheese, butter and sour cream in the bowl of a stand mixer.8 ounce Cream cheese, chilled, 1 Cup Unsalted butter, chilled, ⅓ Cup Sour cream, chilled
- Use the paddle attachment to mix on medium-low speed just until everything comes together. You should still see small chunks of butter and cream cheese about the size of peas. Stop and scrape down the sides and bottom of the bowl if needed. (You can also use a hand mixer if that’s what you have.)
- Add the flour and salt to the mixing bowl. Mix on the lowest speed for about 20 to 30 seconds, just until everything is combined. The dough should hold together when you squeeze it with your hand. If it doesn’t, mix for another 10 to 15 seconds.
- Divide dough into four equal portions. Form each portion into a disc, wrap in plastic and place in refrigerator for 2 hours.
Date Filling
- Place pitted dates and water in a food processor. Pulse until a paste forms.1 Cup Dates, pitted, 2 Tablespoons Water
Assembling and Baking Rugelach
- Line two sheet pans with parchment paper or silicone baking mats.
- Preheat oven to 350℉ (180℃)
- Roll each dough disc to a 9" circle (keeping other discs chilled until ready to roll).
- Using an offset spatula, spread ¼ of the date mixture on each disc.
- Cut discs into 12 equal wedges using a pizza cutter or chef's knife.
- Starting at the wide end, roll each wedge toward the narrow tip. The pointed end of the dough should end up on the outside of the cookie. Press lightly on the point to secure.
- Place cookies on prepared sheet pans leaving approximately 1" of space between each cookie.
- Bake for 20 - 22 minutes or until lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Barbara says
I have tried the recipe today.
Just super delicious.
Thank you for sharing.
dessertswithstephanie says
Barbara, thank you for taking the time to leave a review. So pleased you enjoyed the rugelach!
May says
I wish we have varieties of cream cheese here, but we only have one kind -- the Philadelphia one, haha! Is that full fat enough?
dessertswithstephanie says
Hi May, The Philadelphia brand is full-fat unless the label shows 'lite' or '1/3 less fat'