Recipes and Cooking Poppy Seed Rugelach 5.0 (2) Add your rating & review If you like lemon poppy seed muffins, you'll go wild for this rugelach cookie recipe. This fan-favorite rugelach recipe is a twist in the traditional Jewish treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Chill Time: 1 hrs 45 mins Bake Time: 15 mins Total Time: 2 hrs 40 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 1 8 ounce package cream cheese, softened 1 cup butter, softened ¼ cup granulated sugar 2 teaspoon lemon zest 1 teaspoon vanilla ¼ teaspoon salt 2 cup all-purpose flour 1 12.5 ounce can poppy seed pastry and dessert filling 2 tablespoon granulated sugar 1 egg 1 tablespoon milk 1 - 2 tablespoon powdered sugar (optional) Directions In a large mixing bowl beat cream cheese, butter, and the 1/4 cup granulated sugar with a mixer on medium to high until light and fluffy. Beat in 1 teaspoon of the lemon zest, the vanilla, and salt. Add flour; beat on low just until combined. Turn dough out onto a lightly floured surface; divide into four equal portions. Shape each portion into a ball. Cover and chill dough about 1 hour or until easy to handle. Meanwhile, for filling, stir together poppy seed filling, the 2 tablespoons sugar, and the remaining 1 teaspoon lemon peel. Line cookie sheets with parchment paper. On a lightly floured surface roll one portion of dough at a time into a 9-inch circle. Spoon about 1/4 cup of the filling onto the circle; spread to 1/2 inch from the edge. Cut circle into 12 wedges. Starting at the wide edge, roll up each wedge. Place 2 inches apart on prepared cookie sheets, point sides down. Repeat with remaining dough and filling. Cover and chill for 45 minutes. Preheat oven to 350°F. Whisk together egg and milk until frothy. Brush lightly on cookies. Bake for 15 to 18 minutes or until tops are light golden brown. Transfer to a wire rack; cool. If desired, sprinkle cooled cookies lightly with powdered sugar. To Store Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 102 Calories 6g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 102 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 68mg 3% Total Carbohydrate 10g 4% Total Sugars 2g Protein 1g Calcium 30.3mg 2% Iron 0.4mg 2% Potassium 15mg 0% Folate, total 12.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.