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Home » Jewish Cookies, Cakes and Bread

Cottage Cheese Rugelach

Modified: Aug 10, 2023 · Published: Dec 11, 2015 by Anna · This post may contain affiliate links · 7 Comments

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If you are in the mood for something sweet and looking to use up some cottage cheese, how about a batch of Cottage Cheese Rugelach? Rugelach is a crescent-shaped pastry. It's made from a cheese-based dough and sprinkled with sweet fillings such as cinnamon sugar, fruit preserves and nuts. This is a cinnamon sugar filled version, as you can see.

cottage cheese rugelach
Cottage Cheese Rugelach

Rolling Out Cottage Cheese Rugelach

To shape the cookies, you roll out circles of dough, sprinkle with your filling, then cut into wedges. The wedges are then rolled up into crescents and baked. I need more practice rolling Rugelach dough, but the problem is I only make it around Jewish holidays such as Hanukkah. I'm not sure why I don't make it more often, but since I'm always trying to use up cottage cheese, this recipe might change that.

The downside is the dough is not quite as easy to work with as cream cheese dough. It's not terribly difficult if you keep the dough cold, but it's not the easiest. The original recipe is adapted from one of my favorite books, The Enchanted Broccoli Forest.

  • Rugelach Recipe Reviews
  • Cottage Cheese Cookies
  • Butter Crunch Lemon Cheese Bars
  • Cottage Cheese Dinner Rolls

Recipe

cottage cheese rugelach

Cottage Cheese Rugelach

Cookie Madness
The dough in this rugelach is made with cottage cheese instead of cream cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Jewish
Servings 48

Ingredients
 

  • 2 sticks 8 oz butter, room temperature
  • 1 cup 8 oz 4% cottage cheese, small curd
  • ¼ slightly rounded teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 cups 9 oz all-purpose flour

Filling

  • ½ cup sugar
  • 2 teaspoons cinnamon
  • ½ cup finely chopped toasted pecans

Egg wash: Mix together 1 egg and 1 tablespoon milk

Instructions
 

  • With an electric mixer, beat the butter, cottage cheese, salt and vanilla until well mixed. The curds will be mashed at this point and not completely smooth. They'll disappear when the dough bakes.
  • Add the flour and stir until well mixed. Shape the dough into 4 4-inch rounds, wrap tightly in plastic wrap and chill for an hour.
  • Preheat oven to 375 F. Line two baking sheets with parchment paper.
  • Flour a clean, dry work surface.
  • Take one of the cold dough sections. Unwrap it, plop it down on the floured surface, lay a sheet of plastic over top and roll it into a 9 inch circle.
  • Mix together all the filling ingredients (sugar, cinnamon and nuts) and sprinkle circle with ¼ of the filling ingredients, pressing down slightly to get them to stick.
  • Using a pizza cutter, slice into 12 equal wedges. Starting with the long end, roll wedges up toward the center. Place rolled pastries on a parchment lined baking sheet.
  • Brush the pastries lightly with egg wash and sprinkle with sparkly sugar if desired. Bake for about 20 minutes. Let cool for at least 20 minutes before serving.
Tried this recipe?Let us know how it was!

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Comments

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  1. Anna says

    November 18, 2020 at 5:48 am

    Glad you and the toddler liked them. The recipe is adapted from The Enchanted Broccoli Forest which has a lot of healthy but high calorie recipes, so maybe check it out :). Toddler might like the broccoli forest.

  2. Pear C says

    November 17, 2020 at 9:00 pm

    5 stars
    These were great! I did have different filling - dry figs with no adding any sugar cause my toddler is picky and very skinny so he has to have somewhat healthy but high calorie diet. The dough was very flaky and delicious! He devoured 2 of them in 2 minutes.

  3. Anna says

    April 27, 2020 at 1:56 pm

    Leigh, I hope you enjoy making them. Have a great day.

  4. Leigh says

    April 27, 2020 at 11:49 am

    My late mother made these all the time when I was young ❤️ I am going to make them today with my girls.

  5. Sue says

    December 13, 2015 at 2:19 pm

    I've never made rugelach. I think it's because I've never had one I really liked. I wonder what I'm missing?

  6. Anna says

    December 12, 2015 at 8:25 am

    Sonya, thanks! Maybe the recipe you made is the one with 1 cup butter, 1 cup cream cheese, some salt and 2 cups of flour. Most of the doughs I've tried call for those ratios, with some having a little sugar in them. Ina Garten's is really good.

  7. Sonya says

    December 12, 2015 at 8:12 am

    It looks beautiful! And delicious! I recently made rugelach from The Mixer Bible and Cooks Illustrated but I forget what was in the dough...

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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