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Blueberry Rugelach
Prep Time 1 hr 30
Cooking Time 24 min
Difficulty Intermediate


  • 6 ounces butter, slightly softened
  • 6 ounces cream cheese
  • ½ cup sugar
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • 1 ¾ cup all purpose flour
  • ½ cup Bonne Maman Blueberry Fruit Spread
  • 2 Tbsp. milk
  • 2 tsp. sugar + 1/8th tsp cinnamon, or just under 1 Tbsp. cinnamon sugar blend


Preheat oven to 350°F.

Cream together butter and cream cheese with paddle attachment of a standard mixer until well blended.

Add the ½ cup sugar, salt, and vanilla and beat on medium-low speed until blended.

Beat in egg yolks one at a time, scrape down the mixer with a spatula, then add flour and mix on low speed to form a soft dough.

Turn the dough out onto a large piece of plastic wrap and pat into a 6” circle. Chill for at least one hour or up to overnight, until firm.

On lightly floured surface, roll rugelach dough out to approximately ¼”—about a 10” circle—and spread Bonne Maman Blueberry Fruit Spread – More Fruit, Less Sugar* out in a thin layer, leaving ⅛ ” of the outer edge clean.

Cut the circle into 16 thin wedges. Starting at the wide edge, roll each wedge tightly to resemble a croissant, and place seam side down on a parchment-lined or greased baking tray.

Brush rugelach with milk, sprinkle with cinnamon sugar and bake until deep golden brown—about 24 minutes.

Allow to cool, then serve and enjoy!

Note: Rugelach are best served the day they are baked.
But your unbaked, assembled rugelach can also be frozen for up to 3 months and baked as needed.

* 20% more fruit and 39% less sugar than regular preserves.
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