Echolier Eats: Rugelach


Madison Reinschmidt, writer

This is a Swedish recipe that was passed down from my great grandmother down to my nana, and now to me. It’s been a tradition to make Rugelach with the leftover pie crusts. My nana makes it as a tradition for my family every year at Christmastime.


5 cups of flour

About 2 cups of butter-flavored Crisco

1 Tablespoon of Apple Cider Vinegar

About 2 cups of very cold water

4 cups of sugar

4 tablespoons of cinnamon

2 1/2 sticks of butter, softened

Makes about 80 Rugelachs


  1. Mix the flour and Crisco together in a large bowl. Chop it together with a pastry chopper until it is finely mixed and crumbly.
  2. Add the apple cider vinegar and mix; this will make it flaky and pastry-like.
  3. Put the water in a half a cup at a time until it is moistened and forms into a dough.
  4. When the dough is formed, put it on a floured board and roll it out sections at a time. Roll the dough as thin as possible.
  5. Mix cinnamon and sugar together in a bowl, set aside.
  6. Slather the dough with the softened butter until covered entirely.
  7. Then, sprinkle the dough with the cinnamon sugar.
  8. When completely covered with butter and cinnamon sugar, roll the dough up like sushi.
  9. Take a sharp knife, and cut into inch-size pieces.
  10. Place the Rugelachs facing up onto a greased pan.
  11. Repeat until all the dough is used.
  12. Bake for about 30 minutes at 375 degrees.