An easy Jewish dessert: 2 ingredient rugelach


Everyone enjoys a good recipe hack, and I think you will love this one: two ingredient rugelach!

That’s right: just a package of puff pastry, filling and that’s it. You can make flaky, sweet, indulgent rugelach for your next Shabbat dinner, brunch or just because you need something with your afternoon cup of tea, within 30 minutes.

I like to use chocolate hazelnut spread, but you could use a cookie butter or jam – or try something savory like goat cheese and herbs. Top with a quick beaten egg and bake for 16 go 18 minutes, or until golden. Doesn’t get a whole lot easier than that. 

Yield: 2 dozen


2 sheets puff pastry (thawed overnight in fridge or on counter for an hour), chocolate hazelnut spread or other filling, 1 egg lightly beaten.


Thaw your puff pastry overnight, or for an hour out on the counter.

Take each sheet of puff pastry and spread with filling, leaving 1/4-inch border.

Cut puff pastry in half lengthwise. Then cut 6 squares. Cut each square into 2 triangles.

Working from the longer end, roll up each rugelach and place point side down on baking sheet lined with parchment or a silpat. Place in freezer for 15-20 minutes, until firm.

Preheat oven to 375 F. Beat one egg in a small bow. Brush each rugelach with egg wash. Top with cinnamon sugar if desired.

After rugelach have firmed up, brush with egg wash. Bake for 16-18 minutes.

Recipe inspiration from a Real Simple recipe. Shannon Sarna is editor of The Nosher.