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Home » My Latest Recipes

Rugelach Cookies with Date Filling

Mar 30, 2023 · 19 Comments

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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.

rugelach cookies with date filling

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Jump to:
  • What are rugelach cookies
  • Ingredients
  • Make the Dough
  • Assemble rugelach
  • Rugelach FAQs
  • 📋 Recipe
  • Instructional video

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
bowl of dates for rugelach

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.

rugelach and dates cookie recipe

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.

rolled rugelach cookie

Rugelach FAQs

How do I store rugelach cookies?

The cookies should be placed in an airtight container and left at room temperature for up to 3 days. Rugelach is best eaten within a day of baking.

Can I freeze the cookies?

Yes, rugelach cookies may be frozen. Place in an airtight container or wrap in plastic and freeze for up to 3 months.

📋 Recipe

rugelach cookies with date filling

Date-Filled Rugelach Cookies Recipe

Date-Filled Rugelach Recipe – Easy, Naturally Sweet Cookies with Tangy Cream Cheese Dough and Rich Date Filling
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 22 minutes mins
Resting time 2 hours hrs
Total Time 2 hours hrs 37 minutes mins
Course Dessert
Cuisine Jewish
Servings 48
Calories 81 kcal

Equipment

  • Hand or stand mixer
  • Food Processor
  • Offset spatula
  • Knife or pizza cutter
  • Silicone spatula
  • 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.
    cream cheese rugelach dough with date filling
  • 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.
    rolled rugelach cookie
  • 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.

Notes

Note: a food processor may also be used to make the dough.  Place all the dough ingredients into a food processor fitted with a dough blade.  Pulse until ingredients are just combined and a few small chunks of butter and cream cheese are visible.

Nutrition

Calories: 81kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 70mgPotassium: 35mgFiber: 0.4gSugar: 2gVitamin A: 192IUVitamin C: 0.03mgCalcium: 9mgIron: 0.3mg
Keyword date filled rugelach cookies, rugelach cookies, rugelach with dates
Tried this recipe?Let us know how it was!

Instructional video

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Reader Interactions

Comments

  1. Barbara says

    October 23, 2024 at 10:48 am

    I have tried the recipe today.
    Just super delicious.
    Thank you for sharing.

    Reply
    • dessertswithstephanie says

      October 23, 2024 at 10:51 am

      Barbara, thank you for taking the time to leave a review. So pleased you enjoyed the rugelach!

      Reply
  2. May says

    April 13, 2024 at 12:56 pm

    5 stars
    I wish we have varieties of cream cheese here, but we only have one kind -- the Philadelphia one, haha! Is that full fat enough?

    Reply
    • dessertswithstephanie says

      April 14, 2024 at 12:43 pm

      Hi May, The Philadelphia brand is full-fat unless the label shows 'lite' or '1/3 less fat'

      Reply
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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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