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Nuts and cinnamon are rolled in a rich, flaky dough to make this traditional Jewish cookie a holiday favorite.
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Nuts and cinnamon are rolled in a rich, flaky dough to make this traditional Jewish cookie a holiday favorite.


66 Cookies
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes



3⁄4 cup
butter or margarine, softened
1 cup
eggs whites
2 tablespoon
maple syrup
3 3⁄4 cup
all-purpose flour
2 teaspoon
baking powder
1 teaspoon
1⁄2 teaspoon


1 can
or 1 jar Baker Nut Filling
1 cup
finely chopped nuts (walnuts, almond, hazelnut or pecans)
1⁄2 cup
1⁄2 cup
1 teaspoon
brandy extract or rum extract
6 tablespoon
melted butter or margarine for brushing
Sugar for sprinkling


To bake this rugelach recipe, beat butter, sugar, eggs, and maple syrup in large bowl until thoroughly blended. Combine flour, baking powder, cinnamon, and salt. Stir vigorously in butter mixture until stiff, pliable dough. Divide dough into 3 equal-size pieces, wrap each piece separately in waxed paper, and refrigerate 3 to 4 hours or overnight. To make the rugelach filling, combine nut filling, chopped nuts, currants, milk, and brandy extract in medium-size bowl. Stir until blended and set aside. Preheat oven to 350° F. Grease baking sheets and line with parchment paper or aluminum foil. Roll out 1 piece of dough on lightly floured surface with floured rolling pin. Roll to 11-inch square and brush with melted butter. Spread one-third of nut filling evenly over dough. Cut dough in half lengthwise. Cut each half into eleven 1-inch wide strips with pizza cutter or sharp knife. Roll strips, jelly-roll style, and place, seam side down, on lined baking sheets about 1 inch apart. Brush with melted butter and sprinkle with sugar, if desired. Repeat with remaining dough and filling. Bake 18 to 20 minutes or until golden brown. Cool on baking sheets on wire racks 1 minute. Remove from baking sheets and cool completely on racks.

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