Poppy Seed Rugelach


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.

Poppy Seed Rugelach
Photo: Andy Lyons
Prep Time:
40 mins
Chill Time:
1 hrs 45 mins
Bake Time:
15 mins
Total Time:
2 hrs 40 mins
48 cookies


  • 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)


  1. 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.

  2. 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.

  3. Meanwhile, for filling, stir together poppy seed filling, the 2 tablespoons sugar, and the remaining 1 teaspoon lemon peel.

  4. 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.

  5. Preheat oven to 350°F. Whisk together egg and milk until frothy. Brush lightly on cookies.

  6. 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.

Nutrition Facts (per serving)

102 Calories
6g Fat
10g Carbs
1g Protein
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.

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