TWD: Rugelach

This week’s TWD recipe was, without a doubt, the most legit rugelach I’ve ever made.


It included not one, but two different cinnamon-sugar mixtures, and about fifty different kinds of dried fruit and nuts. It required something called prune lekvar, for crying out loud. It took way too many chilling periods for someone like me, who has the attention span of a gnat these days, and kept reading the directions and saying, “Another four-hour chilling time?! What the what…!”


But, in the end, this was probably my favorite rugelach to date. I’ve written before about how I used to work as a rugelach slave at a previous pastry job, and honestly, we made pretty good rugelach there. The dough was homemade, the mix-ins were fresh, and even though we used canned raspberry jam, the end product was a pretty tasty cookie.

This, however, with the thick-rolled dough and generous slices, was much more of a substantial pastry, and I liked that change. I also surprised myself by liking the prune lekvar, the homemade prune butter that was spread between the layers of pastry.

Full confession: I didn’t expect to really like the lekvar, so I made half the rugulach with the prune  mixture, and half with this nectar of the gods:


[Sidenote: this, my friends, is the best thing you will ever put on toast. It’s Black Cherry/Raspberry/Blood Orange jam, and it is INSANE. We have at least a half-dozen different jams and jellies in our fridge, but they are dead to us, because this is the only one we will eat. We call it “The Jam,” and you had best believe you can hear the capital letters when we say it. We have only found it at a Costco in Phoenix, Arizona, and last time we were there, we bought three big jars of it. That’s over SEVEN POUNDS of jam for two people. And yes, I am worried we will run out soon. Time to start hiding it from the husband.]

Aaaanyhow, that is a long-winded way of saying that I was sure I would love The Jam version better than the Weird Prune Version, but it turned out this Julia Child character knows a thing or two, because the lekvar? Was totally the better option. The prune rugelach had a sweet, caramelized flavor and held its shape much better. The jam tended to leak out of the cookies, leaving them flat and misshapen.

rugelach-2Most Blessed and Delicious Jam rugelach on the left, prune goo rugelach on the right

This recipe was time-consuming but if you’re looking for authentic rugleach, totally worth it! Hit up our TWD hosts to get the goods:

Margaret at the Urban Hiker
Jessica at My Baking Heart

9 Responses to TWD: Rugelach
  1. Lola says:

    I WANT The Jam! I don’t have a Costco but will start looking for it when I travel. That said I did love the prune and apricot lekvars. Your rugelach look great.

  2. Wendy says:

    Your rugelach look great! I thought they were pretty darn tasty but coming from a former rugelach assembly slave confirms it.

  3. Judy says:

    What gorgeous looking rugelach. Call me lazy, but I really liked that once I passed one major hurdle, I could stick the dough in the fridge for a couple of hours and do something else ;)

  4. Beth says:

    I will have to look for the jam you used — sounds delicious. I used raspberry jam in half of mine and they also flattened and leaked.

  5. These look delicious! Definitely want to try and make these when I have a free Sunday :)

  6. Cathleen says:

    Looks wonderful! I love the picture showing the fillings. These were tasty and well worth the time.

  7. Jill says:

    Yours are lovely, as always. Mine was a total disaster, but it did taste really good. That jam sounds really tasty!

  8. Cher says:

    Your cookies came out beautifully.
    Those lekvar’s were a nice suprise, weren’t they?

  9. Jodie says:

    Ooh, that jam looks amazing. We love cherry and blood orange. Need to find it.

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