Gottlieb’s Cinnamon Rugelach

Cinnamon Rugelach
Photo by Christina Oxford

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6 dozen cookies

  • 1 pound cream cheese
  • 1 pound unsalted butter
  • 3⅔ cups flour
  • 1 tablespoon milk
  • 1 egg
  • ½ cup chopped pecans
  • ½ cup chopped raisins
  • 1 tablespoon cinnamon
  • ¾ cup sugar
  1. Place cream cheese, butter and flour in bowl of stand mixer with paddle attachment. Mix on low until dough forms.
  2. Turn out onto floured work surface, and bring together, being careful not to over mix.
  3. Cover with plastic wrap, and let rest 30 minutes before rolling.
  4. Preheat oven to 350 degrees.
  5. Whisk together milk and egg to make egg wash.
  6. Divide dough into two or three pieces, and then roll out into ¼-inch thick rectangles on floured surface. Brush with egg wash. Sprinkle with pecans, raisins and cinnamon & sugar. Cut dough into 2-inch wide, 12-inch long strips. Roll individual strips to desired thickness, about 1 inch. Pinch off and continue rolling until entire strip is used.
  7. Place on parchment-lined baking sheet. Bake until golden brown, about 10 to 15 minutes. Cool on a wire rack.
  • Recipe By
    The Gottlieb Family of Gottlieb’s Bakery in Savannah, Georgia
  • Contributing City
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