Name: Cranberry Orange Rugelach
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Cuisine: Jewish
Ingredients: 1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices.; 2 cups all-purpose flour, plus more for rolling.; 1 teaspoon kosher salt.; 4 teaspoons sour cream.; 8 ounces cream cheese, chilled and cubed.; 1/2 cup toasted walnuts.; 1 large egg, lightly beaten.; 1/2 cup sugar for sprinkling.; Zest of 1 large orange, divided.; 5 ounces dried cranberries.; 1/2 cup orange juice.; 1/4 cup sugar.; 1/2 teaspoon salt.; 2 teaspoons ground cinnamon.; 1 teaspoon vanilla extract.; 3 tablespoons dark spiced rum.

A close-up of baked pastries filled with a dark fruit jam, sprinkled with orange zest on a white plate. | recipesbyclare.com

I fell in love with rugelach the moment my Jewish neighbor taught me how to make them. These cranberry orange gems have become my signature holiday cookie. The flaky dough wraps around sweet tart cranberry filling and the orange zest makes everything sing. My kitchen fills with the most incredible aroma when these beauties are baking.

A Cookie That Captures Hearts

Every time I serve these at holiday gatherings they steal the show. The buttery layers shatter delicately with each bite while the cranberry orange filling adds the perfect brightness. Friends always beg for the recipe and I love sharing this special treat with everyone who visits.

What You'll Need From Your Kitchen

Butter: 1 cup cold and diced. The colder the better for those flaky layers.
Flour: 2 cups of regular all purpose flour works perfectly.
Salt: Just a quarter teaspoon to make the flavors pop.
Cream Cheese: 8 ounces cold from the fridge. This makes the magic happen.
Sour Cream: A quarter cup for extra tender dough.
Cranberry Jam: About half a cup of your favorite.
Walnuts: Half cup crushed. I toast mine first for extra flavor.
Fresh Orange: The zest of 1 or 2 oranges makes everything brighter.
Egg: One beaten egg for that gorgeous golden shine.
Sugar: 2 tablespoons for sparkly tops.

Let's Get Rolling

Create Your Dough: Get your food processor going with cold butter and flour until it looks like wet sand. Add your cream cheese salt and sour cream pulsing until you see a shaggy dough form.
Give It a Rest: Wrap your dough in plastic and let it chill. This is the perfect time to make a cup of tea and toast those walnuts.
Shape Your Circles: Split your dough and roll each piece into a lovely circle. I use my favorite dinner plate as a guide for perfect rounds.
Add the Filling: Spread that gorgeous cranberry jam sprinkle your toasted walnuts and shower everything with fresh orange zest.
Roll With Love: Cut your circles into wedges and roll each one from wide to narrow. This is my favorite part watching them take shape.
The Final Touch: Brush with egg wash sprinkle with sugar and let them turn golden in the oven. Your kitchen will smell heavenly.

A plate of freshly baked pastries with a flaky crust, filled with cranberry and garnished with orange zest. | recipesbyclare.com

My Kitchen Secrets

Keep everything as cold as possible while making the dough. I sometimes chill my flour too. A light dusting of flour on your work surface prevents sticking and clean cuts make prettier cookies. Fresh orange zest makes all the difference.

Keeping Your Rugelach Fresh

These beauties stay perfect for about 5 days in a good container. I keep them on my counter but they freeze beautifully too. Sometimes I make a double batch and keep some frozen for surprise visitors.

Making Them Look Extra Special

I love dusting my rugelach with powdered sugar and arranging them on my grandmother's silver platter. The contrast of sparkly sugar against the golden pastry looks stunning on a holiday table.

Mix Up Your Flavors

While cranberry orange is my favorite I sometimes play with different combinations. Apricot and almond is lovely raspberry dark chocolate is decadent. Let your imagination guide you.

Four small, flaky pastries filled with cranberry jam and topped with orange zest are arranged on a white plate. | recipesbyclare.com

Cookie Exchange Star

These always stand out at cookie exchanges. Their elegant swirls and unique flavor combination make them memorable. I always bring extra copies of the recipe because everyone asks.

Building Sweet Memories

Making rugelach has become our special holiday tradition. My kitchen fills with family stories and laughter as we roll fold and sprinkle together. These moments are as sweet as the cookies themselves.

More Than Just a Cookie

Making these rugelach connects me to generations of home bakers before me. The technique may look fancy but it's really about simple ingredients and loving hands. I cherish teaching others just like my neighbor taught me.

Perfect Partners

I love serving these with my afternoon tea especially a spicy chai or orange pekoe. They're perfect for nibbling while catching up with friends. The delicate layers pair beautifully with hot drinks.

A plate of golden, flaky pastries filled with red jam and topped with orange zest. | recipesbyclare.com

Getting That Perfect Roll

Don't worry if your first few rolls aren't perfect. I keep a thin spatula handy to help lift stubborn dough. Work gently and you'll get a feel for it. Soon you'll be rolling like a pro.

Making Them for Everyone

When my gluten sensitive friends visit I use my favorite cup for cup gluten free flour blend. The cream cheese helps keep them tender and everyone can enjoy them together.

Baking with Little Ones

My grandkids love helping in the kitchen especially with these cookies. They're in charge of sprinkling the walnuts and sugar on top. Yes it gets messy but those are the sweetest memories.

Sharing the Love

These make the most wonderful gifts. I wrap them carefully in pretty boxes tied with ribbon. The joy on people's faces when they receive homemade rugelach is priceless.

A plate of small, crescent-shaped pastries filled with cranberry and topped with orange zest and powdered sugar. | recipesbyclare.com

A Little Extra Sunshine

Sometimes I mix orange zest right into the dough or drizzle orange glaze on top. The citrus brightens everything and makes these cookies truly special.

Cold Dough Happy Heart

The magic happens when that dough gets nice and cold. Those butter bits create the flakiest layers when they hit the hot oven. Trust me your patience will be rewarded.

Baking for a Crowd

When the whole family's coming I double or triple the recipe. Different fillings mean everyone finds their favorite. Plus extras freeze beautifully for later.

Your Rugelach Story

Whether you stick with classic cranberry orange or create your own combinations these cookies are about making something special. Each batch tells its own story and creates new memories.

A close-up view of pastry cookies filled with dark fruit jam and topped with orange zest, arranged on a white plate. | recipesbyclare.com

Frequently Asked Questions

→ Can I make the dough ahead of time?: Yes, the dough can be wrapped well and chilled overnight. This makes it perfect for breaking up the work into two days.
→ What if I don't have an immersion blender?: A regular blender works just as well for pureeing the jam. Just be careful when blending hot liquids and let it cool slightly first.
→ Can I use store-bought jam instead?: While homemade jam provides the best flavor, you can use store-bought cranberry jam. Mix in some orange zest to get that orange flavor.
→ Why did my rugelach unroll while baking?: Make sure not to spread filling too close to the edges and roll the dough tightly from the wide end. Chilling the shaped cookies before baking can also help.
→ Can I freeze these cookies?: Yes, rugelach freeze well for up to 3 months. Freeze them after baking and cooling completely. Thaw at room temperature before serving.

Cranberry Orange Rugelach