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Date-Filled Rugelach

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Total Time
Prep: 40 min. + chilling Bake: 25 min./batch + cooling

Recipe by Barbara Estabrook, appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I like to take old recipes and make them my own. They’re so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour. —Barbara Estabrook, Appleton, WI

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Test Kitchen tips
  • If you don’t have a food processor (or don’t want to lug it out of the basement), cut in the butter and cream cheese with a pastry blender. It will take more elbow grease than using a food processor.
  • Don’t skip the parchment paper. It will keep any filling that oozes from sticking to and burning on the pan.
    • Test Kitchen Approved

    Date-Filled Rugelach

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    Prep Time 40 min
    Cook Time 25 min
    Yield 32 cookies

    Ingredients

    • 1-1/4 cups coarsely chopped dates (about 6 ounces)
    • 1 tablespoon minced crystallized ginger
    • 1 teaspoon grated orange zest
    • 1/4 cup orange juice
    • 2 cups all-purpose flour
    • 2 tablespoons plus 2/3 cup sugar, divided
    • 1/2 teaspoon salt
    • 1 cup cold unsalted butter, cubed
    • 6 ounces cold cream cheese, cubed
    • 1 teaspoon ground cinnamon
    • 6 tablespoons coarsely chopped walnuts, toasted
    Text Ingredients

    Directions

    1. Place first 4 ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely.
    2. Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour.
    3. Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets.
    4. Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool.

    Nutrition Facts

    1 cookie: 144 calories, 9g fat (5g saturated fat), 21mg cholesterol, 55mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.

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