Daryl's Quick Rugelach Recipe: Recipes in the Quarantine

This was my FIRST Instagram Live video on March 19th. Things were just starting to get serious in the US about covid-19 and what do I do in times of crisis? Bake. I bake sweet things to fill the house of warm smells of butter and cinnamon. It makes life feel much better.

So, this was some baking therapy for me. A simple recipe for this Jewish pastry-filled dessert. It’s a cross between a cookie and a sweet roll. It’s crumbly, goey in places and crispy on some edges. It’s the perfect tea cookie and any time you want to escape the chaos of the world.

Hope you enjoy it and it brings you a smile like it did for me.

This recipe was given to me by my friend Daryl, and I adopted it only slightly. A big thanks to her for this simple recipe! We first made it together in Buenos Aires when we traveled together (the video is below).

Daryl’s Rugelach Recipe

(Makes about 12 pieces)
  • 2 cups of flour
  • ½ cup sugar
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 2 eggs
  • ½ cup oil
  • 1 egg and extra sugar for egg wash
  • Filling:
  • Couple tablespoons Chocolate, jams, orange zest or whatever you desire


Preheat oven to 350 F.

1. Mix all the dry ingredients together well in a bowl. Then, make a well and pour the eggs and oil into the well.

2. Work all the ingredients together, but do not overmix. Then, form into a disc, wrap in plastic wrap and place in the fridge for 15-30 minutes, or slightly chilled.

3. Then, take out the dough and roll on parchment or wax paper to a ¼” thickness. Roll into a pizza kind of size.

4. Then, spread the chocolate or jam. Do not overfill, just a heaping tablespoon or so will do. Leave a ½” from the borders.

5. Then, cut like a pizza slice into 12 pieces. You should have 12 slices.

6. Then, working from the “crust” to the center. Roll gently to a roll shape and pinch down to seal. Place seal side down on a parchment lined baking sheet.

7. Whip the egg. With a brush, brush a little egg on top of each rugelach. Sprinkle with a little sugar on top (raw sugar is best for a crunch).

8. Bake for 15-17 minutes or until golden brown and edges are crisped up a bit. Wait to eat,  as tempting as they might be- filling is HOT. Lasts for a 5-7 days in airtight container.

**The important thing to keep in mind is to keep your dough cold just before rolling. It is a delicate dough, and although if it breaks, it is quite forgiving and the broken, rustic look is charming, keeping the dough chilled makes it easier to work with.

To check out my show on instagram, the SIMPLE COOKING COOKING SHOW, follow me on instagram at: @chefjoannas

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