Hand-Selected Recipes and Stories Straight to Your Inbox


Pepper Jelly Rugelach with Whipped Cream Cheese

Serves: Makes 32

Hands On Time: 

Total Time: 


1 cup plus 2 tablespoons all-purpose flour
8 tablespoons (1 stick) unsalted butter, diced
1 (8-ounce) block cream cheese
1/2 teaspoon kosher salt
1/2 cup hot pepper jelly, at room temperature
1/2 cup heavy cream


In the bowl of a food processor, combine the flour, butter, half of the cream cheese and the salt. Pulse until the dough comes together into a ball. Transfer dough to clean counter and press into a flattened disk. Cover with plastic wrap and refrigerate for 1 hour.

Heat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cut the chilled dough into four equal pieces. Lightly flour the counter and roll one portion of dough into an 8-inch circle. Cut each circle into eight equal wedges then spread entire surface of the dough with pepper jelly. Beginning at the wide end, roll up each wedge and place on the prepared baking sheet. Repeat the process with the remaining dough.

Brush the rugelach with heavy cream and bake until golden brown, 15 to 20 minutes.

While the rugelach are baking, place the remaining cream cheese and heavy cream in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. (Alternatively, use a hand mixer and a medium bowl.)

Transfer the cooked rugelach to a wire rack to cool completely. Serve with the whipped cream cheese.

Photo: Ramona King

About the recipe

Traditionally a sweet Jewish holiday cookie, rugelach can also be transformed into savory appetizer bites. These have been given a Southern twist with the classic party pairing of cream cheese and hot pepper jelly. Keep an eye on the rugelach toward the end of the baking process to make sure any excess pepper jelly does not burn.