Pecan Rugelach

    4 hours 40 minutes

    These delicious little rolled biscuits have a filling of raspberry jam and pecans but you could use other flavours if you prefer.

    2 people made this

    Serves: 60 

    • 2 cups (250g) plain flour
    • 1/8 teaspoon salt
    • 200g butter, cut into pieces
    • 1 cup (225g) small curd cottage cheese, drained
    • 1/2 cup (100g) white sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup raspberry jam
    • 1 cup (110g) chopped pecans

    Preparation:25min  ›  Cook:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    1. Place flour, salt and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
    2. Preheat an oven to 200 degrees C. Line a baking tray with aluminium foil.
    3. Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 3mm thick circle. Spread 1 tablespoon of raspberry jam, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end. Place the rugulach point-side down on the prepared baking tray.
    4. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (2)


    This is the recipe I've also had and it is so easy. The results are great. I've filled mine with nutella, honey cinnamon & walnuts, apricot preserves. That is 3 separate batches not all on one! Get creative, but keep the filling thin or it will ooze and stick. Glad I have an easy place to find this now, instead of digging through my index card recipes!  -  27 Apr 2012  (Review from Allrecipes USA and Canada)


    Enjoyed this recipe. The dough, though insanely sitcky so use flour on all surfaces, was gorgeous. It was so silky and smooth. I think the filling overpowered the dough a little, but still delicious. Might try it again with a lighter preserve like an orange or lemon. I also wonder if the dough could be used for savory recipes since it contains no sugar? Might have to experiment with that. Also: Would be fun to make with kids if you dont mind washing sticky fingers afterward. The construction part is like making little pizzas. Very enjoyable.  -  22 Dec 2009  (Review from Allrecipes USA and Canada)