• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Orange Cranberry Rugelach

    Published by Melissa on December 20, 2015 | Updated June 10, 2022 | 53 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Featured Image for post Orange Cranberry Rugelach

    This easy-to-make Orange Cranberry Rugelach is a crisp, flaky pastry spread with orange marmalade, tart dried cranberries and chopped toasted pecans, then rolled up in a pretty crescent shape. 

    Rugelach is a delicious Jewish pastry. The name means creeping vine because of the rolled-up shape of the cookie. I would often see these crescent shaped cookies at the store, but when Chaya, Sweet and Savory Says It All, posted a request for Chanukah recipes I thought it was the perfect time to try these beautiful flaky little Jewish treats.

    Orange-Cranberry-Rugelach-Collage-Barbara-Bakes

    Megan, Megan’s Cookin’, suggested I use Dorie’s rugelach recipe, Dorie Greenspan’s Rugelach Secrets. Trish, The Mad Chemist, posted a Cranberry Raisin Rugelach recipe that sounded fabulous. So I combined the two recipes and made a delicious Orange Cranberry Raisin Rugelach for my 12th cookie of the 12 Weeks of Christmas Cookies.

    This easy-to-make Orange Cranberry Rugelach is a crisp, flaky pastry spread with orange marmalade, tart dried cranberries and chopped toasted pecans, then rolled up in a pretty crescent shape.

    Update: I recently attended a fun blogger get together and brought this Orange Cranberry Rugelach so I could update the post with new pictures. It was a big hit at the party, and I’m sure it would be a big hit at your party too.

    Featured Image for post Orange Cranberry Rugelach
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Orange Cranberry Rugelach

    Cook Time25 mins
    Total Time25 mins
    Course: Cookies
    Servings: 32 cookies
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 4 ounces cold cream cheese cut into 4 pieces
    • 1 stick 8 tablespoons cold unsalted butter, cut into 4 pieces
    • 1 cup all-purpose flour
    • ¼ teaspoon salt
    • ⅔ cup orange marmalade
    • ¼ cup chopped pecans finely chopped
    • ¼ cup chopped golden raisins and dried cranberries
    • 1 large egg
    • 1 teaspoon cold water
    • 2 tablespoons sugar preferably coarse sugar

    Instructions

    • Let the cream cheese and butter rest on the counter for 10 minutes, so it's slightly softened but still cool.
    • Combine flour and salt, cut butter and cream cheese into flour with a pastry blender or two knives until crumbly. Shape into two disks, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
    • Line two baking sheets with parchment or silicone mats.
    • SHAPE THE COOKIES: If the dough is too firm to roll easily, leave it on the counter for about 10 minutes. On a lightly floured surface, roll the dough into a 12-inch circle.
    • Stir marmalade until it liquefies. Spread a thin layer of marmalad over the dough, and scatter half of the nuts and fruits on top.
    • Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
    • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.)
    • Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate.
    • Repeat with the second disk of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)
    • Preheat the oven to 350 degrees F.

    GLAZE

    • Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
    • Bake the cookies for 20 to 25 minutes until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

    Notes

    STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.

    Cookie boxes for neighbors and friends.

    My cookie boxes were a big hit! It was so fun to have so many new and different flavors to try. If you missed any of the wonderful recipes I’ve linked to them below. Wishing you all happy holidays and a sweet new year!

    • Molasses Cinnamon Crisps with Cinnamon Chips
    • Alice’s Chocolate Chip Cookies
    • Orange Nutella Pinwheel Cookies
    • Lime Meltaways
    • Cranberry Crumb Bars
    • Pecan Squares
    • World Peace Cookies
    • Cherie’s Snickers Peanut Butter Cookies
    • Pumpkin Chocolate Chip Cookies
    • Oatmeal White Chocolate and Cranberry Cookies
    • Bitterkoekjes  – Almond Macaroons
    • Orange Cranberry Rugelach

    Easy-to-make Orange Cranberry Rugelach

    For more delicious 12 weeks of Christmas cookies visit:
    April from Abbys Sweets
    Denise from Keeper Worthy Recipes
    Megan’s from My Baking Adventures
    Kim from Stirring the Pot

    Orange-Cranberry-Rugelach-Collage-2-Barbara-Bakes

    Pin
    Share
    Tweet
    « Cherry Lemon Candy Cane Cookies
    Deer Valley Lemon Ricotta Dutch Baby Pancake »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Nagi@RecipeTinEats

      January 05, 2016 at 11:08 pm

      Oh my, these look yummy! I want to try them too.

      Reply
    2. Annamaria @ Bakewell Junction

      December 29, 2015 at 8:57 pm

      Barbara,
      These look so delicious. I can’t wait to try them.
      Annamaria

      Reply
    3. Lorraine @ Not Quite Nigella

      December 24, 2015 at 5:25 pm

      Merry Christmas mum!! I hope you have a fantastic time and that your days are filled with joy! 😀 xxx

      Reply
    4. Adri

      December 21, 2015 at 10:47 am

      I love Rugelach, and these sound wonderful I could eat every last one!

      Reply
    5. Liz

      December 21, 2015 at 10:23 am

      Picture perfect, Barbara! I love this filling combination. Wishing you and your family a very Merry Christmas!

      Reply
    6. Alison @ Ingredients, Inc.

      December 21, 2015 at 10:04 am

      looks fabulous Barbara!

      Reply
    7. Carol

      December 21, 2015 at 6:02 am

      Rugelach is something I’ve never made-boy does it look good. I love cranberry and orange too. I’m still finalizing my Christmas cookie baking-nothing like the last minute huh? If things go well, I might give these a try.

      Merry Christmas to you and your family, Barbara and may 2016 be the best year ever!

      Hugs,

      Carol

      Reply
    8. kristy

      December 21, 2015 at 5:51 am

      Howdy Barbara ! Your rugelach looks really tempting. I’m going to try making this soon. Love how the crust turns out. I’m sending in an early season greetings. Wishing you & your family a MERRY CHRISTMAS & may it be a blessed one. ((hugs))
      Blessings, Kristy

      Reply
    9. Rosa

      December 21, 2015 at 12:59 am

      A lovely Christmas treat and delightful flavour combination!

      Cheers,

      Rosa

      Reply
    10. Valerie

      December 30, 2009 at 7:22 pm

      Oh so pretty!!! And they look like they'd taste good too.

      Reply
    11. Cookin' Canuck

      December 28, 2009 at 7:19 am

      These look and sound wonderful! I still need to dive in and make some.

      Reply
    12. sanjeet

      December 23, 2009 at 7:06 pm

      The cookie boxes look amazing! I love rugelash. Wonderful flavor pairing!
      Work from home India

      Reply
    13. Kat

      December 23, 2009 at 1:03 pm

      All your Christmas cookies look wonderful. I love the box idea. I usually do trays, but hard to wrap etc. The Rugelach is on my list to try so thank you for sharing!!

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

    Key Lime Pound Cake

    Lemon Bar Cookie Cup Bitten

    Lemon Bar Cookie Cups

    Featured Image for Best Blueberry Streusel Muffins

    Best Blueberry Streusel Muffins

    collage of Three-Round-Steak-Meals

    Three Easy Round Steak Meals

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.