Skip to main content

Salted Caramel Rugelach

Salted Caramel Rugelach



  • 8 oz cream cheese
  • ¼ cup sugar
  • 2 cups flour
  • 8 oz cold butter cut into small pieces
  1. Combine all ingrdients in a food processor
  2. Pulse until the dough comes together
  3. Turn onto a sheet of baking paper – form into 2 disks and refrigerate


  • ½ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon finely ground Salted Caramel coffee
  • 1 cup mini chocolate chips
  • 2 tablespoons soft butter
  • 1 egg white whisked


  1. . Combine brown sugar, cinnamon and coffee. Set side
  2. . Roll out one of the pastry disks into a 6X10 rectangle
  3. . Spread 1 tablespoon butter evenly over the pastry
  4. . Sprinkle half brown sugar mixture evenly over the butter
  5. . Sprinkle ½ the chocolate chips evenly over the brown sugar
  6. . Brush a little egg white on the long edge and roll up tightly
  7. . Wrap the log in parchment paper and refrigerate
  8. . Repeat the process with the rest of the pastry dough and filling
  9. . At this point the logs can be frozen until ready to use – place in refrigerater to defrost before cutting
  10. . Heat oven to 375
  11. . Slice log into 1/3” slices and place on parchment paper lined baking sheet
  12. . Bake for about 20 minutes or just until the pastry is lightly browned
  13. . Remove from oven and place on cooling rack
  • 2 cups confectioner’s sugar
  • 1-2 Tablespoons strong brewed Salted Caramel coffee
  • Stir until smooth and drizzle over the Rugelach

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup




Be the first to comment.
All comments are moderated before being published.