This recipe for Jewish rugelach is made with a cream cheese dough like Polish kolaczki, roszke or roski, also known as "little horns," and Hungarian Kifli. Some make rugelach with a sour cream dough, but I prefer this one.

Rugelach are a Hanukkah tradition but, these days, are eaten year-round. Typically, they are spread with apricot jam and filled with raisins and nuts, but I like to use dried cranberries.

Makes about 4 dozen Jewish Rugelach

See Also

Jewish Cinnamon Babka Recipe

Jewish Hamantaschen Cookies Recipe

Jewish Almond Babka Recipe