Ina Garten’s Rugelach Via Instagram

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Hanukkah commences with tonight’s sunset, and I wanted to make a traditional dessert to commemorate my Jewish heritage on my dad’s side of the family.

Every time we’d visit my paternal grandparents in Riverdale, NY, my grandma would make a trip to a bakery on Arthur Avenue for chocolate babka and rugelach. This marks my first foray into making the classic cookies, and I figured I’d document the process – with my trusty iPhone, of course – to share with you.

NameIna Garten’s Rugelach Via Instagram
Prep Time30 minutes (plus 1 hour chilling)
Cooking Time25 minutes
Total Time1 hour and 55 minutes (including chilling time)
Servings32 rugelach
Yield32 rugelach

Here we go!

I’d say Ina’s recipe is a winner! I used 1/3-less-fat neufchatel instead of full-fat cream cheese… but don’t get me wrong, these cookies are anything but light. Apricot jam, raisins, walnuts, and cinnamon sugar are rolled into the barely sweet buttery dough, resulting in a rich and flaky cookie.

Although not every cookie is picture-perfect, I’m pretty happy with how my first batch of rugelach turned out.

Ingredients For the Dough

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 oz (2 sticks) unsalted butter, cold and cubed
  • 8 oz cream cheese, cold and cubed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Ingredients For the Filling

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped nuts (pecans, walnuts, or almonds work well)
  • 1/2 cup raisins or currants
  • 1/2 cup apricot jam or preserves
  • 1/2 cup mini chocolate chips (optional)

Ingredients For Topping

  • 1 egg beaten with 1 tablespoon of water (for egg wash)
  • Granulated sugar for sprinkling

Estimated Nutrition Per Serving

  • Calories: 150 calories per rugelach
  • Total Fat: 10g per rugelach
  • Saturated Fat: 5g per rugelach
  • Cholesterol: 25mg per rugelach
  • Sodium: 70mg per rugelach
  • Total Carbohydrates: 15g per rugelach
  • Dietary Fiber: 1g per rugelach
  • Sugars: 7g per rugelach
  • Protein: 2g per rugelach

These nutritional values are based on a general estimate and may vary based on the specific ingredients and quantities used in your preparation. It’s always a good idea to consult specific product labels and consult with a registered dietitian for precise nutritional information, especially if you have specific dietary requirements or restrictions. Enjoy your rugelach!


1. Make the Dough:

  • In a food processor, combine the flour and salt.
  • Add the cold, cubed butter and cream cheese.
  • Pulse until the mixture resembles coarse crumbs.
  • Add the sugar and vanilla extract. Pulse until the dough comes together.
  • Divide the dough into 4 equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

2. Prepare the Filling:

  • In a small bowl, mix together the granulated sugar and ground cinnamon.
  • In another bowl, combine the chopped nuts, raisins or currants, and mini chocolate chips if using.

3. Assemble the Rugelach:

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Take one disk of dough out of the refrigerator and roll it into a 1/8-inch thick circle on a floured surface.
  • Spread 2 tablespoons of apricot jam evenly over the dough.
  • Sprinkle 1/4 of the cinnamon-sugar mixture over the jam.
  • Sprinkle 1/4 of the nut and raisin mixture (and chocolate chips if using) over the jam.
  • Cut the dough into 8 wedges, like a pizza.
  • Roll each wedge from the wide end to the point to form a crescent.
  • Place the rugelach on the prepared baking sheets.
  • Repeat this process with the remaining dough.

4. Bake:

  • Brush the rugelach with the egg wash and sprinkle with granulated sugar.
  • Bake in the preheated oven for 20-25 minutes, or until golden brown.
  • Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Enjoy!

  • Once the rugelach have cooled, serve and enjoy these delightful treats.

Ina Garten’s Rugelach recipe via Instagram brings the warmth and comfort of homemade pastries straight to your kitchen. Whether you enjoy them with a cup of tea or as a sweet ending to a festive meal, these rugelach are sure to become a cherished part of your baking repertoire. Thanks to the Barefoot Contessa for sharing this wonderful recipe with her Instagram followers!

So, roll up your sleeves, preheat that oven, and let’s get baking! Your homemade Ina Garten-inspired rugelach are bound to be a hit with family and friends.

Happy Hanukkah!

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