Rugelach is a traditional Jewish cookie that has found its way into the world palate


This allergy-free version uses olive oil to make the dough, and while not as flaky as the original version, the taste is sensational!

Makes 16 cookies. Filling recipes make about ¾ cup (180 mL) filling.



1/3 cup (60 mL) warm water
½ tsp (2 mL) active dry yeast
¼ cup (50 mL) olive oil
1 tbsp (15 mL) lemon juice
1 ¾ cups (425 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) salt
Filling (see below for 4 filling options)

Apricot Filling
1/2 cup (125 mL) apricot jam
1/2 tsp (2 mL) grated lemon rind
1/3 cup (60 mL) finely chopped dried apricots
½ tsp (2 mL) ground cardamom

Prune Filling
1 cup (250 mL) dried pitted prunes
1/2 cup (125 mL) pomegranate juice
½ tsp (2 mL) cinnamon
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) sugar

Chocolate Cherry Filling
1/2 cup (125 mL) cherry preserves
¼ cup (50 mL) roughly chopped dried cherries
1/2 cup (125 mL) chocolate chips

Classing Filling
½ cup (125 mL) granulated sugar
2 tsp (10 mL) cinnamon
¼ cup (50 mL) finely chopped raisins/dried apricots


1. Combine warm water and yeast and let stand for 10 minutes or until yeast has dissolved. Stir in olive oil and lemon juice. Set aside.
2. Combine flour, sugar and salt in a bowl. Drizzle in yeast mixture and use your hand to bring together and knead into a soft, but not sticky dough. Place dough in an oiled bowl, cover loosely with plastic and set aside in a warm place for 2 hours or until dough has risen and almost doubled in size.
3. Preheat oven to 400°F (200°C).
4. Punch down dough, and roll it out on a floured surface to a circle about 15 inches in diameter. Using a ruler as a guide, cut the circle in half then into quarters. Cut each quarter into 4 triangles. You will have 16 equal long, pointy triangles.
5. Spoon about 2 tsp (10 mL) of desired filling over each triangle and roll up from widest end to narrowest, sealing the point of the triangle closed with a little bit of water.
6. Optionally, brush rugelach with a little water and sprinkle with cinnamon and sugar topping mixture.
7. Place rugelach on a parchment lined baking sheet and bake for 15 minutes or until golden.

Apricot Filling
Place jam in small pot with lemon rind, apricots and cardamom. Bring to boil stirring. Cool.

Prune Filling
Combine all ingredients in a pot over medium heat. Bring to a boil, turn heat to low and simmer for 10 minutes or until thickened and jam-like.

Chocolate Cherry Filling
Combine cherry preserves and chopped cherries in a small pot over medium heat. Stir together until cherries are softened. Cool and stir in chocolate.

Classing Filling
Combine all ingredients and stir together.

Cooking Tips: When cutting dried fruit for fillings, it’s easiest to use a sharp pair of kitchen shears. If your dried fruit is not soft and fresh, soak in a little hot water for 5 minutes before using and pat dry with paper towels.

Recipe courtesy of EpiPen

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