Joan’s Famous Rugelach

This is great recipe for Rugelach from a family friend.  Everyone loves it — filled with nuts and raspberry jam and sprinkled on top with confectioners sugar.  I brought it to my very first Christmas “Cookie Exhange” (read my post about it here).

Joan’s Rugelach
(Makes 4 Dozen)

Preheat oven to 350 degrees


  • 1 cup butter, not soft but slightly chilled
  • 1 beaten egg yolk
  • 1/2 cup apricot or raspberry jam
  • 1/4 cup finely chopped pecans
  • 2 cups sifted flour
  • 1/2 cup sour cream
  • 1/2 flaked coconut
  • Confectioners Sugar


1. With pastry blender (or Kitchen Aid) cut butter (a tablespoon or two at a time) into the flour, until the mixture resembles fine crumbs.

2. Then combine egg yolk and sour cream and blend into the flour mixture.  It should begin to form a ball.

3. Divide the dough into four equal portions, keeping each part refrigerated until ready to use. Roll each part to a 10″ circle on a lightly floured surface.

4. Spread each circle with 2 tablespoons jam and sprinkle with 2 tablespoons coconut flakes and 1 tablespoon chopped nuts. Cut each circle into 12 wedges with fluted pastry wheel. Starting from the wide part of each wedge, roll into a crescent. Put on a cookie sheet lined with parchment paper.

5. Bake at 350 degrees for 20 minutes or lightly golden. When golden, the rugelach are done.

6. Let cool on rack.

When cool and ready to serve, sprinkle with confectioners sugar