Delectable Rugelach: A Traditional Jewish Treat

Greetings, dear reader. I am excited to share with you one of my favorite recipes – savory rugelach. If you’ve only had sweet rugelach before, then you’re in for a treat!

My love for savory rugelach developed after years of experimenting with various fillings and doughs. I wanted something that was equally delicious as a meal or an appetizer, and after much trial and error, I’m proud to say that I’ve nailed it.

This recipe has been passed down in my family for generations, and every time I prepare it, I can smell the aromas of my grandmother’s kitchen. But don’t worry; this recipe is far from traditional. I’ve integrated some new twists by incorporating everything bagel seasoning and a savory herb cheese filling that will knock your socks off.

Whether you’re hosting friends and family or looking for a unique lunch option, these savory rugelach are sure to impress. Not only are they delicious, but they’re also easy to make, which means you’ll have more time to sit back and enjoy them with your loved ones.

So take a deep breath and get ready to embark on a culinary journey with me. Together we’ll discover the joy of baking these savory rugelach that will transport you to the heart of Israel with every bite.

Why You’ll Love This Recipe

Savory Rugelach
Savory Rugelach

Dear foodies,

Are you on the lookout for a recipe that perfectly blends sweet and savory flavors? Look no further than my savory rugelach recipe!

My delicious rugelach features a buttery and flaky exterior with a gooey filling of caramelized onions, parmesan cheese, garlic cloves, and fresh basil leaves. The crunchy pine nuts add an extra burst of texture to this already tantalizing treat.

What sets this recipe apart from others is its versatility. You can swap out the savory ingredients with sweet ones such as fig spread or chocolate for a sweet twist on this pastry classic. Or try out our everything bagel rugelach for a flavorful and unique twist.

Not to mention, making rugelach is easy and fun! It makes for the perfect pastry at any brunch, a delicious appetizer for your next get-together, or just as a treat to enjoy yourself.

So why should you love this savory rugelach recipe? Because it’s easy to make, versatile, and satisfies both your savory and sweet cravings. Trust me, once you try it, it’ll become your go-to recipe in no time!

Happy Baking,


Ingredient List

 These savory rugelach are a perfect savory twist on a classic Jewish treat!
These savory rugelach are a perfect savory twist on a classic Jewish treat!

Here are all the ingredients you will need to make savory rugelach:


  • 2 cups all-purpose flour
  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 1/4 teaspoon salt


  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 cups caramelized onions
  • 4 ounces parmesan cheese, grated
  • 1/2 cup pine nuts
  • 1/4 cup fresh basil leaves, chopped

Herb Cheese Filling

  • 8 ounces cream cheese, cut into small pieces and at room temperature
  • 4 ounces goat cheese, crumbled and at room temperature
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Fig Spread and Red Pepper Jelly Filling

  • 1/2 cup fig spread (store-bought or homemade)
  • 1/2 cup red pepper jelly (store-bought or homemade)

Everything Bagel Filling

  • 8 ounces cream cheese, at room temperature
  • 1 egg white, lightly beaten
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon dried garlic flakes
  • 1 tablespoon dried onion flakes
  • 1 tablespoon coarse salt

Make sure you have all these ingredients on hand before starting to create your rugelach masterpiece!

The Recipe How-To

 I bet you never thought rugelach could be savory, did you? Well, get ready to be pleasantly surprised!
I bet you never thought rugelach could be savory, did you? Well, get ready to be pleasantly surprised!

Now, let’s get into the fun part – making the savory Rugelach! Follow these steps closely and you’ll have a mouthwatering treat in no time.


  • 2 cups all-purpose flour
  • 8 ounces cream cheese, at room temperature
  • 1 cup unsalted butter, at room temperature
  • 4 ounces Parmesan cheese
  • 2 garlic cloves
  • 1/4 cup fresh basil leaves
  • 1/4 cup pine nuts
  • Salt

Step 1: Make the Rugelach Dough

First, combine the softened cream cheese and butter in a mixing bowl. Using an electric mixer or your hands, mix until it’s light and fluffy. Slowly add in the flour and salt, mixing continuously until a dough starts to form. Once it’s fully combined, wrap the dough in plastic wrap and refrigerate for about an hour.

Step 2: Caramelize Onion and Prepare the Filling

Now let’s prepare the filling. Begin by caramelizing one onion in a saucepan over medium heat. Once it’s golden brown and caramelized, set it aside to cool. Next, chop up the fresh basil leaves and mix them with 4 ounces of grated Parmesan cheese. Add in two chopped garlic cloves and pine nuts. Incorporate the caramelized onions to finalize your savory filling.

Step 3: Assemble the Rugelach

Remove your chilled dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out your dough into a large circle shape of about 1/4 inch thickness. Keep flipping it over periodically to ensure even rolling.

Next, cut the circle into eight equal pieces similar to a pizza slice shape using a sharp knife or pastry cutter.

Using the back of a wooden spoon or spatula, spread an even layer of fig spread on each triangle shaped piece of dough. Finally, generously sprinkle your filling mixture on top.

Step 4: Cut Pieces and Bake in Oven

Starting at the wide side of each triangle-shaped piece cut your pieces gently but firmly roll up each rugelach as tightly as possible. Place each rolled-up piece on baking sheets lined with parchment paper.

Bake for approximately 20 minutes at 375°F degrees until golden brown.

Step 5: Enjoy!

Allow them to cool for at least ten minutes before serving with some additional grated Parmesan sprinkled over top if desired.

These savory rugelachs are perfect for entertaining guests or a family gathering where you want something that will impress everyone! Enjoy them alone or pair with some delicious wine to make it a complete meal itself!

Substitutions and Variations

 These rugelach are cheesy, herby, and full of flavor-- everything you didn't know you wanted in your rugelach.
These rugelach are cheesy, herby, and full of flavor– everything you didn’t know you wanted in your rugelach.

As much as I love the classic flavors of this savory rugelach recipe, I often like to switch things up and experiment with different fillings. Here are some substitutions and variations you can try:

– Cheese Rugelach: Swap out the caramelized onion and parmesan cheese filling for a mixture of goat cheese, cream cheese, and fresh herbs. Spread the cheese mixture over the rolled-out dough, then roll it up and slice into pieces.

– Everything Bagel Rugelach: Instead of using a savory herb cheese filling, try spreading everything bagel seasoning mixed with cream cheese on the dough before rolling it up.

– Fig and Pine Nut Rugelach: Spread fig jam onto the rolled-out dough, sprinkle with pine nuts, then roll it up and slice into pieces.

– Caramelized Onion and Red Pepper Jelly Rugelach: Use red pepper jelly instead of the fig spread, and add a layer of caramelized onions on top before rolling it up.

– Sweet and Savory Rugelach: Add a touch of sweetness to your rugelach by incorporating chocolate chips or dried fruit into your filling mixture.

Remember to adjust cooking times as needed based on your chosen filling. Don’t be afraid to get creative with your rugelach fillings – there’s no right or wrong way to enjoy this delicious pastry!

Serving and Pairing

 Perfect as a snack or appetizer, these savory rugelach won't last long on your table!
Perfect as a snack or appetizer, these savory rugelach won’t last long on your table!

The savory rugelach recipe is a versatile dish that can serve as both an appetizer and a main course. You can cut the rugelach into bite-sized pieces and serve them as finger foods at your next dinner party, or pair them with a side salad for a hearty meal.

For a sweet and savory twist, try pairing the rugelach with fig spread, caramelized onion jam or red pepper jelly. The combination of flavors complements the buttery pastry and cheese filling perfectly.

If you’re looking for a more traditional approach, herb cheese rugelach is the way to go. The fresh basil and pine nuts in the filling add a burst of flavor that pairs well with a light salad or soup.

When serving the rugelach, you could arrange them on a platter or plate, depending on the occasion. For formal events, serve them on an elegant cutting board or platter. For casual gatherings, you could even try presenting them on a wooden table with a rustic feel.

Whether you are using them as an appetizer or main course, savory rugelach will be sure to impress your guests. No matter how you choose to serve them, everyone will love this delicious spin on traditional pastry.

Make-Ahead, Storing and Reheating

 Don't worry about making the perfect spiral shape-- these rugelach look just as delicious in a crescent!
Don’t worry about making the perfect spiral shape– these rugelach look just as delicious in a crescent!

With savory rugelach, it’s easy to make them ahead of time if you’re in a hurry. You can prepare the recipe up until just before baking and refrigerate the dough for up to 24 hours, or freeze it for up to three months. This is a great option if you want freshly baked rugelachs for a brunch or party but don’t have the time to bake them on the day of the event.

When it comes to storing leftover rugelachs, simply let them cool completely before placing them in an airtight container. They will stay fresh at room temperature for up to 5 days or in the refrigerator for 1 week. If you want to extend their life even further, you can freeze them in an airtight container for up to 2 months.

To reheat previously baked rugelachs, preheat your oven to 350°F and place them on a baking sheet lined with parchment paper. Bake them for 5-7 minutes until they’re warm and crisp again. Just be careful not to overheat them, as this could cause the edges of the dough to become too crispy.

Savory rugelachs are versatile enough that they can be enjoyed as snacks, appetizers or even part of a main meal. Reheating them properly ensures that they maintain their delicious taste and texture while preserving their visual appeal.

Tips for Perfect Results

 Be careful not to eat them all right out
Be careful not to eat them all right out

When making savory rugelach, the perfect result is a golden brown and flaky pastry with just the right balance of filling. Here are some tips to help you achieve just that.

First of all, it’s important to make sure that your ingredients are at room temperature before mixing them together. This can be especially important when working with cream cheese, as it can easily clump up if it’s too cold. Letting it sit out for about 30 minutes before starting can make all the difference.

It’s also essential to not overwork the dough. Once you add the flour to the butter and cream cheese mixture, mix it until just combined, then stop. Overworking the dough can cause it to become tough and chewy, which is not what we want for our lovely savory rugelach.

Another tip is to use a pastry brush when brushing olive oil or egg wash on top of the pastry. This will give you more control over the amount of liquid that’s added, which can help prevent soggy bottoms.

Using a sharp knife or pizza cutter when cutting the dough into triangles is also helpful. A dull blade can cause the edges to become jagged and uneven, which can affect how they bake in the oven.

Finally, it’s important to let your baked rugelach rest for a few minutes before serving. This will allow them to cool down slightly and set up properly.

With these tips in mind, you’ll be able to create flavorful and flaky savory rugelach every time. Happy baking!

Bottom Line


In conclusion, this savory rugelach recipe is a must-try recipe for everyone who loves to explore new flavors and textures. I have poured my heart and soul into creating this recipe that will take your taste buds on an unforgettable journey. By combining cream cheese, butter, flour, and some of the most mouth-watering ingredients, we have created a unique twist on a classic pastry.

With the help of our easy-to-follow instructions, you’ll be able to make a truly delicious pastry that your family and friends will love. You can customize this recipe any way you like by incorporating different fillings such as chocolate or herbs. You can also experiment with serving and pairing options to get the most out of it.

Remember, baking isn’t just an art; it’s a science. So follow our tips for perfect results to ensure your savory rugelach turns out beautifully every time. Whether you’re an experienced baker or a novice in the kitchen, with our guidance and support, you’ll bake right and satisfy your cravings for something delicious.

So go ahead, gather your ingredients, put on your apron, roll up your sleeves, and let’s take on this savory rugelach recipe together! Let’s tantalize our taste buds with the richness of cream cheese, butteriness of crusts and the awe-inspiring filling options. Trust me; you won’t regret it!

Savory Rugelach

Savory Rugelach Recipe

Found this in a 1997 Southern Living "Home for the Holidays" publication. Looks like a keeper. Chilling time required. May be frozen unbaked for up to 1 week.
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Prep Time 1 hr
Cook Time 2 hrs
Course Appetizer/Dessert
Cuisine Jewish cuisine
Servings 64 appetizers
Calories 83.3 kcal


  • 2 1/4 cups flour
  • 1 cup butter, cut into pieces
  • 1 (8 ounce) package cream cheese, cut into pieces
  • 3/4 teaspoon salt, divided
  • 5 ounces pine nuts
  • 1 cup fresh basil leaf, loosely packed
  • 1 cup parmesan cheese, freshly grated
  • 3 garlic cloves
  • 1/4 cup olive oil


  • In a food processor, pulse flour, butter, cream cheese, and 1/2 teaspoon salt until dough leaves sides of bowl.
  • Divide dough into 8 equal portions; wrap separately, and chill at least 1 hour.
  • Meanwhile, prepare the pesto by baking the pine nuts in a shallow baking pan at 350F, 5 minutes or until toasted, stirring occasionally.
  • Pulse pine nuts, basil leaves, Parmesan cheese, garlic, and 1/4 teaspoon salt in a food processor until smooth, stopping once to scrape down sides.
  • Pour oil through food chute with processor running, and process until blended. Refrigerate until ready to use.
  • On a lightly floured surface, roll one dough portion at a time into an 8-inch circle.
  • Spread each circle with 3 Tablespoons pesto filling, leaving a 2-inch circle of uncovered dough in the center.
  • Cut each into 8 wedges and roll up wedges, starting at wide end.
  • Place, point side down, on a lightly greased baking sheets.
  • May be frozen at this point for up to one week.
  • Bake at 350F for 15-20 minutes or until golden brown.

Add Your Own Notes


Serving: 1086gCalories: 83.3kcalCarbohydrates: 3.9gProtein: 1.7gFat: 7gSaturated Fat: 3.1gCholesterol: 12.9mgSodium: 82.3mgFiber: 0.2gSugar: 0.1g
Keyword < 4 Hours, Freezer, Savory
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