Strawberry Walnut Rugelach

Summer is a great time for dessert lovers like me. You get to use berries and fruit to make all sorts of fun desserts. Plus there’s July 4th, which I’ve always loved making dessert for. My favorite part is the berries though. You’ll be seeing a lot of recipes from me including berries and fruit, like pies and bars and rugelach!

Strawberry Walnut Rugelach

If you don’t know what rugelach are, you’re not alone. All I know is that it is a cookie typically in the shape of a rolled up crescent and it is made with a cream cheese pastry dough. This recipe satisfies all of those things, so there you have it, rugelach! My family used to go to Costco every other weekend because we needed so much food to feed our growing tiny bodies, and every time we would get a package of Costco-made rugelach.

Strawberry Walnut Rugelach

The rugelach from Costco is amazing. A flaky crust with a delicious raspberry or chocolate filling (there were both in the package) and coarse sugar on top. It was just delicious. So, basically, because it was so delicious and looked so awesome, I assumed it was probably really hard to make. But boy was I wrong.

It’s a simple pastry crust that refrigerates for merely two hours, then you roll it out, fill it with your homemade strawberry filling and some chopped walnuts, cut it and roll it up, brush with egg wash and sprinkle with sugar. It sounds like a lot of steps but they’re all simple, quick, and fun! And if you want to make this even easier you can simply use your favorite strawberry jam as the filling.

Strawberry Walnut Rugelach

So now that we all know how simple rugelach is, try it for yourself! I certainly will be making it again. Plus it is so satisfying to cut into the cookie and see that nice swirl. Next up, chocolate rugelach!

Strawberry Walnut Rugelach

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 32 rugelach cookies

Strawberry Walnut Rugelach

Flaky, buttery rugelach cookies made with a cream cheese pastry and filled with a homemade strawberry jam filling and chopped walnuts.


  • 1 cup (2 sticks) salted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 6 Tbsp. granulated sugar
  • 2¼ cups all-purpose flour
  • 8 ounces hulled strawberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¾ cup finely chopped walnuts
  • 1 large egg, lightly beaten
  • 1 Tbsp. coarse sparkling sugar


    Make the dough:
  1. In the bowl of a stand mixer, beat the butter, cream cheese, and sugar until fluffy. Add the flour and mix until the dough comes together.
  2. Split the dough into two halves and form into a disk, then wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
    Make the filling:
  1. In a large saucepan, heat the strawberries, sugar, lemon juice, and cinnamon on medium-low heat. Heat for about 15 minutes, stirring occasionally and crushing the strawberries once they're soft to make a smooth filling. Once thickened and smooth, take off the heat and let sit until cool.
    Assemble the rugelach:
  1. Preheat the oven to 350 degrees F. Remove one disk of dough from the fridge and roll out between two sheets of plastic wrap to 12" in diameter. Remove the top sheet of plastic wrap and spread half the filling on top of the dough, then sprinkle half the chopped walnuts.
  2. Using a paring knife or a pizza cutter (preferred), cut the circle into 16 wedges. Roll each wedge up starting from the widest end and rolling in towards the middle of the circle. Place the cookies on parchment-lined baking sheets, then repeat with the second disk of dough.
  3. Brush the cookies with the beaten egg, then sprinkle with the sparkling sugar. Bake the cookies in the preheated oven for about 20-25 minutes, then cool on wire racks.
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Recipe adapted from Driscoll’s

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