Feb 172012

I saw this recipe in one of Martha Stewart’s cookies book. I love to bake and I feel a sense of calm when I bake. My kids love baked goods and there is a constant demand from them to bake some thing. They start by scrolling through the baking books and choose the cookie/cake that they would like to eat. Most of the time I follow the recipe given in the book, but if I’m in a creative mood I change the recipe by adding or removing some of the ingredients based on what I have in my pantry. I’m giving my variations of the recipe. The rugelach was very tasty with the light and airy puff pastry on the outside and not too sweet yet nutritious date filling in the inside. My family loved the unique taste and I’m sure you’ll love it too.



Peppridge Farm Puff pastry sheet —1/2 of 17.3oz package (1 sheet), If you don’t get puff pastry see options below for other alternatives.

Fresh bread crumbs from soft white bread — 1 cup

Date and Strawberry filling –see below for recipe


1. Thaw the puff pastry sheets on the counter for 40 mins.

2. Preheat oven to 350F. Line a baking sheet with parchment paper. Keep aside.

3. Divide the bread crumbs in to 2. One half will be used in the rugelach and the other one is used in the filling.

4. Roll the puff pastry sheet lightly with a rolling pin. Add the date & Strawberry filling in the center and spread it on the sheet, leaving a 2 inch space from the outside for rolling.

4. Now add the bread crumbs on top of the filling. With a pizza wheel (pizza cutter) cut the sheet in to 4 from top to bottom vertically and left to right horizontally. Now with the intersection as the center cut in between the four squares in to thin triangles.

5. Roll each triangles from outside towards the center. Place the rugelach on the baking sheet.

6. Bake it for 15-20 mins till the outside of the rugelach turns golden brown. Store it in an airtight container and enjoy the rugelach with your family and friends.

IMG 0199 1IMG 0200 1




Date Filling


Dates –1 cup

Sugar –1/4 cup

Strawberry Jam –3 Tbsp

Half and Half (Alternatively you can use whole milk) —1/4 cup

Bread crumbs –1/2 cup


1. Microwave dates with half and half for 2 to 3 minutes until dates become soft. Sometimes half and half might curdle, its ok.

2. In a blender, make a paste of dates with half and half. Combine this paste with strawberry jam and bread crumbs. Adjust the crumbs so that the consistency of the filling is not watery but spreadable.



1. If you don’t get puff pastry then you can make your own cream cheese dough. (Taken from Martha Stewarts book). You need

1 cup (2 sticks) of cold unsalted butter, cut in to 1 inch-pieces

8 ounces cream cheese at room temperature

1/2 tsp coarse salt

2 cups if all purpose flour and more for work surface.

–Mix butter, cream cheese, and salt in a bowl with hands until crunchy. Add flour and mix until combined. Turn out onto a lightly floured surface and divide in to half. Shape each half into a disk, wrap in plastic. Refrigerate until cold, 4 hours or up to overnight.

–Roll one disk in to 1/8 inch thick. Cut out a 12-inch circle or rectangle and follow the procedure as with puff pastry above except the timing will be about 30-40mins depending upon your oven.

2. Stir together 3 Tbsp of sugar and 1/2 tsp of ground cinnammon in a small bowl. After you roll the rugelach with the filling and place in the baking sheet brush them with beaten egg (alternatively you can brush with milk), and sprinkle them with cinnamon-sugar mixture. Continue the baking process as given above.

3. You can referigerate the unbaked rugelach ahead of time and bake it just before your guests arrive or when you are ready to serve.

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