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 allow the gluten to relax and will make rolling out the dough easier.
Assemble rugelach
While the dough is chilling, prepare the filling by placing the 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
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.
Yes, rugelach cookies may be frozen. Place in an airtight container or wrap in plastic and freeze for up to 3 months.
📋 Recipe
Date-Filled Rugelach Cookies Recipe
Ingredients
Rugelach Dough
- 2 Cups All-purpose flour (240 grams)
- ½ teaspoon Salt
- 8 ounce Cream cheese, chilled (227 grams)
- 1 Cup Unsalted butter, chilled (227 grams / 8 ounces)
- ⅓ Cup Sour cream, chilled
Date Filling
- 1 Cup Dates, pitted (227 grams)
- 2 Tablespoons Water
Instructions
Rugelach Dough
- Combine flour and salt in a small bowl. Set aside.
- Place cream cheese, butter and sour cream in the bowl of a stand mixer. Using the paddle attachment, mix on medium-low speed until just combined (note: you should still have small chunks of butter and cream cheese (approximately pea-sized). Scrape the bottom and sides of bowl as needed. (note: a hand mixer may also be used)
- Add the flour and salt to the mixing bowl. Mix on the lowest speed until combined (20 - 30 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.
Assembling and Baking Rugelach
- Preheat oven to 350° F.
- 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.
- Roll wedges from wide to narrow (you will end up with the point of the dough on the outside of the cookie).
- Place cookies on parchment-lined cookie sheets leaving approximately 1" of space between each cookie.
- Bake for 20 - 22 minutes or until lightly golden.
- Allow cookies to cool on sheet pans for 10 minutes then move to a rack to cool completely.
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'
Prajakta says
Those cookies turned out so good. I loved the sweet, tangy, and delicious flavors of these cookies.
The Joyous Living says
Those look delish! What makes the dough tangy?
dessertswithstephanie says
The tangy flavor comes from both the sour cream and the cream cheese. I hope you have a chance to try these.
Beth says
I have never in my life heard of rugelach. I made them today, and they are every bit as delicious as they look!
Suja md says
Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
Elizabeth says
These rugelach are a delicious dessert treat. Very fun to make too! Thanks for the clear photos showing how to cut and roll the the dough.
nancy says
wow i really enjoy the date cookies . the filling was perfect and so cute to make!
Elizabeth says
Love the dates in this - so good! Thanks for the recipe!
dessertswithstephanie says
Thank you for the feedback on the date cookies!
Tina says
I love the mixture of sweet and fruity! This rugelach recipe is so easy to follow and super delicious!
dessertswithstephanie says
Tina, Thank you stopping by to let us know your experience with the rugelach!
Andréa Janssen says
I love rugelach cookies and these were very delicious. The sweet dates were a perfect filling.
dessertswithstephanie says
Thanks, Andrea! So happy to here this.
Michelle says
I love the tangy flavor of the dough along with the dates. Thank you for the easy to follow recipe and adding the video. It showed me exactly how the dough should look
dessertswithstephanie says
Yes - rugelach dough is one of my favs! Thanks for stopping by and letting me know!