Tested till perfect Chocolate Rolled Rugalachs

Chocolate Rolled Rugalachs

Rolled versions of this traditional Jewish holiday cookie are just as pretty as the crescent-shaped ones. Plus they're a little easier and quicker to make.

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Holiday Best 2004

  • rating starrating starrating starrating starrating star
  • Portion size 44 cookies


  • 1 pkg 1pkgcream cheese, softened
  • 1 cup 1cupbutter, softened
  • 2 tbsp 2tbspgranulated sugar
  • 2 cups 2cupsall-purpose flour


  • 1-1/2 cups 1-1/2cupschopped walnut halfwalnut halves
  • 4 oz 4ozsemisweet chocolate, chopped
  • 1/4 cup 1/4cupgranulated sugar
  • 1/4 cup 1/4cuppacked brown sugar
  • 3/4 tsp 3/4tspcinnamon
  • 3/4 cup 3/4cuporange marmalade


  • 1 1eggeggs, lightly beaten
  • 2 tbsp 2tbspcoarse sugar or granulated sugar
To change the number of servings, enter the number, then press "calculate". or reset


Line 2 rimless baking sheets with parchment paper; set aside. In bowl, beat cream cheese with butter until fluffy; beat in sugar. Stir in flour in 2 additions. Form into rectangle; cut into quarters and shape into rectangles. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Filing: In bowl, stir together walnuts, chocolate, granulated and brown sugars and cinnamon.

On lightly floured surface, roll 1 of the dough quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread 3 tbsp (50 mL) of the marmalade evenly over top; sprinkle with one-quarter of the chocolate mixture. Starting at long side, roll into tight log. Cut into twelve 1-inch (2.5 cm) thick slices. Arrange upright, 3/4 inch (5 mm) apart, on baking sheet; refrigerate for 30 minutes. Repeat with remaining dough.

Topping: Brush egg over top edge of upright cookies; sprinkle with sugar. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 25 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)

Additional information : Variation
Apricot Almond Rolled Rugalachs
Replace walnuts with sliced almonds, chocolate with 1 cup (250 mL) chopped dried apricots, and marmalade with apricot jam.

Additional spellings:
Rugulach, Rugalach, Ruggalach, Rogelach, Rugalah, Rugala

Nutritional Information Per cookie:

cal 147 pro 2g total fat 10g sat. fat 5g
carb 14g fibre 1g chol 24mg sodium 65mg

% RDI:

calcium 1 iron 4 vit A 6 folate 7
All rights reserved. TVA Group Inc. 2015