Prune Rugelach Recipe

prune rugelach on a platter

cream cheese pastry cookies wrapped around a prune filling. You can also make apricot or strawberry filling if you do not like prune



For the Filling:

  • 1 1/2 cups prunes
  • 4 TBS unsalted butter
  • 1/2 cup water
  • pinch of salt

For the Dough:

  • 2/14 cups all purpose flour
  • 1 1/2 TBS sugar
  • 1/4 tsp salt
  • 16 TBS unsalted butter, cut into 1/4” pieces and chilled
  • 2 TBS sour cream

sugar in the raw for sprinkling if desired


Make the Prune Filling:

  • Add the prunes and the butter to a small sauce pan. Add just enough water to cover.
  • Bring to a boil and reduce heat until the prunes are softened and the water evaporates.
  • Mash the prunes until you have a uniform mixture.
  • Set aside in the refrigerator until ready to use.

Make the Dough:

  • Pulse the flour, sugar, and salt in a food processor until just combined.
  • Add the butter, cream cheese, and sour cream. Pulse until the dough comes together in small pebble like pieces.
  • Remove the dough to the counter and press and knead it to combine.  Form a log about 9 x 6″ and cut it into 4 equal pieces.
  • Press each piece into a disc about 8 1/2″.
  • Place about 3 TBS of filling in the center of the dough circle and evenly spread it 
  • Cut the dough circle six times to form eight triangles.
  • Roll each triangle neatly, starting from the thicker end.
  • Place on the prepared baking tray.
  • Brush with egg wash and dust with sugar in the raw if desired
  • Bake in the preheated oven for 21 – 23 minutes, rotating the tray halfway through baking.
  • Cool on a wire rack.
  • Store in the freezer after the first day.