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Vanilla Rugelach


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Vanilla Rugelach


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Vanilla Rugelach

All Rugelach is good, what can be wrong with a rolled pastry and you might think chocolate filing is the best, but that is before you try these Vanilla Rugelach.


  • Prep Time : 1 hour, 15 min
  • Cook Time : 20 min
  • Ready Time : 1 hour, 35 min




    Ingredients for the dough:

    • 2 packages yeast
    • 1/2 cup warm water (around 100 degrees F)
    • 1 tablespoon sugar
    • 4 1/2 cups all purpose flour
    • 1 package instant vanilla pudding mix
    • 1/2 cup margarine
    • 3/4 cup soy milk
    • 1/2 cup sugar
    • 2 eggs
    • 1 teaspoon salt

    Vanilla Filling:

    • 4 tablespoons (½ stick) margarine, melted
    • 1 1/4 cups sugar
    • 4 tablespoons vanilla sugar

    Sugar Syrup:

    • 3/4 cup water
    • 1/2 cup sugar
    • 1 tablespoon vanilla sugar


    Line 2 baking sheets with parchment paper. Preheat the oven to 350 degrees F.

    In the bowl of an electric stand mixer fitted with a dough hook, mix the yeast with the warm water and tablespoon of sugar and allow to proof for 10 minutes. Meanwhile, place the margarine and soy milk in a microwave safe bowl and heat until the margarine is just melted. Allow to cool. To the yeast mixture, add in 4 cups of flour, vanilla pudding, melted margarine and soymilk, the sugar, eggs, and salt. Mix on low speed until the dough comes together. If the dough is very sticky, add the last ½ cup of flour a little at a time until it is no longer sticking to the sides of the bowl. Mix on low for 10 minutes to develop the dough. Then shape the dough into a ball, cover with a little oil or cooking spray and place in a clean bowl to rise. Cover with a towel and let rise in a warm place for an hour.

    Meanwhile, melt the margarine. In a separate bowl, mix the sugar with the vanilla sugar.

    After an hour, cut the dough in half. On a floured surface, roll out half the dough into a 14 inch circle. Drizzle on half the margarine (2 Tbs.) and half the sugars. Cut the dough like a pizza pie into 16 sections. Roll each piece starting from the wide end. Place each piece at least an inch apart on the parchment lined baking sheet, cover with a towel and allow to rise for 20 minutes. Prepare the second half of the dough in the same way. Bake both trays at 350 degrees F for 20 minutes, until golden brown.

    While the rugelach are baking prepare the sugar syrup. In a small pot, mix the water with the sugar and vanilla sugar. Bring to a boil and boil until the sugars dissolve. Then remove from the heat. As soon as the rugelach come out of the oven, brush immediately with the sugar syrup and allow to cool.


    About Melissa Kaye Apter


    Melissa is a classically trained pastry chef who uses her expertise to create delicious kosher desserts. She started her baking blog, Lil' Miss Cakes, to share her easy kosher pareve recipes and over the top cookies and cake creations. �Yum!




    24 Responses to Vanilla Rugelach

    1. avatar says: Sizzling

      yummm… this is the perfect vanilla rugelech recipe!

    2. avatar says: EstiK

      I don’t buy yeast in packages- do you know how much yeast is in one package- in terms of TBS or Tsps or oz?

    3. avatar says: esther

      i tried this recipe and it came out incredible however i tried to convert it into vanila babka and the filling in the babka was gooey and chunky. can you please advise me on how to convert these delicious ruglach into delicious vanilla babka. thanks!

      • Esther! I’m so glad you liked these! Because babka would need to bake longer, I imagine that the sugar is just melting and baking out. I think it would help if you used some “schmear” in the filling. Generally schmear calls for chocolate or cinnamon but I would leave it out and just use vanilla sugar. Try mixing 1/4 cup margarine or butter, 1 cup sugar, 1 Tbs. vanilla sugar, 1/4 cup flour, 2 Tbs. corn syrup. Mix that in a mixer or food processor and spread that on the dough-then twist. And please let me know how that works for you!

        • avatar says: esther

          hi! your babka filling recipe was a big hit! my family loved it. can you please give me the recipe for the cinnamon shmear filling and the chocolate shmear filling for babka.It was really delicious! thanks

          • I’m so happy it worked out! Okay, here’s a cinnamon and chocolate version for you.
            Cinnamon schmear:
            1/4 margarine or oil
            1/4 cup flour
            1 1/2 cups sugar
            1 Tbs. corn syrup
            2 1/2 Tbs. cinnamon

            Chocolate schmear:
            1/2 cup margarine or oil
            1/2 cup brown sugar
            1/4 cup sugar
            1/4 cup cocoa
            I Tbs. corn syrup
            1/4 tsp. cinnamon
            1/2 cup chocolate chips

            To make schmear, add all ingredients in food processor and process with blade until a thick paste forms. Sould only take a few seconds. You can also use a stand mixer but you would need to chop the chocolate chips first.

    4. avatar says: debbie


      • Since I’ve never actually turned this recipe into a banks myself i don’t have exact measurements, but you want a nice thick layer, it will give it lots of moisture. Spreading the schmear does take some practice, but you can add extra oil to make it a little easier to spread. Good luck!

    5. Making these right now! I have one batch in the oven and the house smells yummmmmmm!
      I wanna have some fresh tomorrow for a friend- can I freeze the dough till I’m ready to bake it so she can get it hot from the oven? If yes, how do I go about that? Thanks!

      • Yes, you can freeze the dough, you can probably also shape and freeze raw, then just bring to room temp and allow to rise before baking.

    6. avatar says: sheena

      is there a babka recipe without yeast that you can share?

    7. avatar says: Frumie

      hi i was wondering if you can plz help me out…
      i made this recipe 2x and they are amazing!!! the best i have ever tried! however, i am looking to use this same dough to make pareve chocolate rugelach. The recipes i’ve tried from various places don’t work..the rugelach look messy and they open up. Do you have any chocolate filling recipes that would work? Or any tips? Thanks so much for your help! (i like when the chocolate filling is riche and gooey and when they come out looking professional)

      • I also have some trouble with chocolate. You can try using some liquid marble chocolate, found in the baking aisle. It’s like chocolate syrup but it’s pareve.

      • avatar says: pgeralnik

        here’s what i did for chocolate rugelach, using this recipe:

        first of all, divide the dough into 4, not 2. that’ll make for smaller, tighter rugelach.

        for the chocolate filling, instead of:

        4 tablespoons (½ stick) margarine, melted
        12 ounces good bittersweet chocolate, melted (i used 70% scharffen bergen bars)

        1 1/4 cups sugar
        4 tablespoons cocoa powder

        combine the margarine and chocolate, combine the sugar and cocoa powder.

        for each of the 4 dough balls, spread 1/4th of the margarine/chocolate mix and then sprinkle with 1/4th of the sugar/cocoa powder mix.

        roll tightly.

    8. avatar says: milcak

      I would like to know if I can freeze the rugelach?

    9. avatar says: Daniella

      I’d really like to make this recipe…do the rugelach need to be brushed with egg wash before they’re baked? Also, can I make the dough a night before and leave it in the fridge overnight to rise to then work with the dough the day after?

      • Brushing with egg wash will make them look shiny and nice but it’s not necessary. You can make the dough the day before, just let in come to room temperature before working with it. Enjoy!

    10. avatar says: Ayelet

      can you exchange the margarine with oil?

    11. avatar says: Rachel

      Can you exchange the margarine with coconut oil?

      • Coconut oil should work, but keep in mind that this is a very simple flavored pastry and the coconut flavor may come out!

    12. avatar says: pgeralnik

      The dough was sticky but the results were worth it. Personally, I think a 14″ circle makes the rugellach to big. Next time, I’m going to divide the dough into 4 and make them smaller.

      After I divided the original dough into 2, I made 1/2 the filling per the recipe and for the half I substituted cocoa powder for the vanilla sugar and then added mini chocolate chips as well. The result wasn’t quite there – it needs more of a chocolate bite. I’ll keep experimenting.

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