Cheese Rugelach: The Easiest Hack!

No more fear of rugelach! These sweet cheese rugelach, with their flaky dough and a rich, creamy filling, are perfect for your Shavuos kiddush table — and this brilliant hack makes them so quick and easy to prepare!

If you know me, you know that I love a good kitchen hack that results in amazing food that you don’t have to spend hours making. I used to never make rugelach because I found them to be time-consuming and even intimidating. But then Malky Knopfler, a friend and fellow food blogger, made these sweet cheese rugelach on her page. I tried them and became so obsessed with them! They’re so delicious, and you don’t have to make a dough or mix a filling, so they come together in minutes.

For the dough, use frozen pie crust dough, not a graham cracker crust (I use Oronoque Orchards, but any brand will do). Thaw completely before using.

When you’re ready to make the rugelach, remove the crust from the tin and roll it out before layering on the filling ingredients.

It’s easy to cut the cheese rugelach with a pizza cutter. Make them as big or small as you want. Then roll them up starting from the wider end and you’re done!

You can brush these with egg wash if you’d like to add some gloss (I didn’t bother). I did sprinkle them with confectioners’ sugar after baking, but that’s also optional.

Watch a video of me making this recipe here.

Love a good baking hack? I’ve got plenty of those up my sleeve!

Try my challah-braiding hack for the fastest challah shaping ever or my crinkle cookie stick hack, for crinkle cookies without the rolling and dipping!

Cheese Rugelach: The Easiest Hack!

These sweet cheese rugelach, with their flaky dough and a rich, creamy filling, are perfect for your Shavuos kiddush table — and this brilliant hack makes them so quick and easy to prepare!

Print Recipe

Ingredients

• 2 frozen deep dish pie crusts, thawed
• 6 oz. (approx.) whipped cream cheese
• ½ cup sugar
• ½ cup confectioners’ sugar (plus more for sprinkling, if desired)
• 1 3.4-oz. package instant vanilla pudding powder
• 1 egg, beaten (optional)

Instructions

• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• Gently pull one pie crust out of the pan and place on a surface. (I sandwiched it between two pieces of parchment paper for easier rolling.)
• Roll pie crust out as thin as possible (you will have a large circle).
• Shmear half the cream cheese on the circle.
• Sprinkle cream cheese with half the sugar, half the confectioners' sugar, and then half the pudding powder.
• Using a pizza cutter, cut the circle into triangular wedges (pizza style). You can cut it into more slices for smaller rugelach, or fewer slices for bigger ones.
• Roll up rugelach starting from the wider end.
• Transfer rugelach to prepared baking sheet. Repeat with second pie crust and remaining filling ingredients.
• Brush rugelach with beaten egg, if desired.
• Bake in preheated oven for 15-20 minutes. Allow to cool and then sprinkle with confectioners' sugar, if desired.

Notes

Freezes amazing!

Recipe by Faigy Murray | https://mykitchenmystudio.com/cheese-rugelach-the-easiest-hack/