How to make Strawberry Rugelach – Easy Easter Recipe

These Strawberry rugelach, made using Ina Garten’s recipe, are sweet, buttery, and very satisfying. Opt for the filling of your choice.

Strawberry Rugelache recipes

How to make Strawberry Rugelach
How to make Strawberry Rugelach
How to make Strawberry Rugelach - Easy Easter Recipe 1

Strawberry Rugelach

This simple fruit-filled doughnut recipe is a family favorite for Easter. With just four ingredients, it's a perfect dessert to serve at any holiday, from a family gathering to a New Year's Eve celebration. Ingredients include strawberry jam, cream cheese, walnuts, dried currants, and cream cheese. Try experimenting with your own combination to find your favorite. This recipe will be a hit with the entire family, and you're sure to enjoy it!
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Course: Cake, Desserts
Cuisine: French
Diet: Low Calorie
Keyword: rugelach, Strawberry
CookingStyle: Baking, Oven cook
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 1263kcal
Author: Ms Kelly
Cost: 15
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  • Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/4 cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
  • Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
  • Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and the walnuts into a small bowl.
  • On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle 1/2 cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into 1/2 inch sections, with a serrated knife, being careful to not press the dough down too much.
  • Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.



You can even store the leftovers in an air-tight container for up to 3 days. You can also heat them up and enjoy the melted chocolate.
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Serving: 4servings | Calories: 1263kcal | Carbohydrates: 111g | Protein: 16g | Fat: 86g | Saturated Fat: 43g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 220mg | Sodium: 292mg | Potassium: 355mg | Fiber: 5g | Sugar: 50g | Vitamin A: 2246IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 4mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Easy Easter Recipes

Strawberry rhubarb jam

How to make Strawberry Rugelach - Easy Easter Recipe

Make a batch of homemade strawberry rhubarb jam this summer by following this easy recipe. To make this delicious jam, hull the berries and rhubarb. Then, mash the berries until they release juice. Next, add the sugar. Cover and let sit overnight. Stir occasionally. Store the jam in a cool, dark place and it will keep for up to a month. It’s sweet and tart.

This recipe is easy to make and only takes about 30 minutes to prepare. The result is a sweet, slightly tart jam that will be great on toast, scones, porridge, and more. It’s also perfect for gift-giving. Just make sure to thaw the fruit first so it has time to mash. When ready to use, simply cut back on the sugar. The resulting jam will be thicker than you might think.


How to make Strawberry Rugelach - Easy Easter Recipe

A classic Jewish cookie, strawberry raisin walnut rugelach is a delicious combination of sweet pastry and a creamy strawberry jam filling. The dough for these cookies is made with a mixture of sugar, butter, egg yolks, and cinnamon. Once the ingredients are combined, the dough should look crumbly. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Once chilled, fill each cookie with strawberry jam.

This chocolate-topped strawberry rugelach recipe is a classic Jewish cookie that is sure to please your family and friends. It has a flaky pastry base and a delicious strawberry jam filling. This recipe calls for a food processor, but you can also mix the dough with a fork or a whisk. Once baked, strawberry jam rugelach will be piping-hot and delicious! You can even store the leftovers in an air-tight container for up to 3 days. You can also heat them up and enjoy the melted chocolate.

Read  Easy-to-cook Homemade Strawberry Fruit Roll Ups

Dried currants

How to make Strawberry Rugelach - Easy Easter Recipe

Dried currants are a unique addition to this delicious recipe. This recipe calls for just five ingredients, including eggs, butter, flour, sugar, and dried currants. You’ll need to bake them until they’re set in the middle, and then cool them on a cooling rack. Once they’re cool, you can slice them into six rows by three rows and refrigerate them until ready to serve.

First, prepare the filling. You can use apricot jam, raspberry jam, or marmalade. You can also use dried currants, cranberries, cherries, or chocolate. If you don’t have any dried fruit or apricots, use them instead. You can also use two cups of jam or other solid filling. During this step, you will spread the jam or nut mixture on the dough.

Cream cheese

How to make Strawberry Rugelach - Easy Easter Recipe

The rich cream cheese dough of this cookie recipe makes for an incredible filling. Cream cheese rugelach are traditionally served during Jewish holidays, but you can enjoy these delicious treats all year round. This recipe is an easy way to make rugelach, as the dough can be easily prepared by hand. Simply combine the cream cheese, butter, and vanilla in a food processor. Then, add the flour, one tablespoon at a time, and blend until combined.

After the dough has chilled overnight, roll out the dough and cut into wedges. Sprinkle with sugar. Bake at 350 degrees F for about 20 minutes. After the rugelach cool, dust with powdered sugar. Alternatively, you can freeze the dough and make them later. Then, simply unwrap them to serve. Make sure to allow the rugelach to cool completely before serving them. The filling can be refrigerated in the refrigerator until the day of baking.

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