Best Cranberry Orange Rugelach Recipe – Easy & Delicious!

Cranberry Orange Rugelach is a pastry that truly encapsulates the spirit of the holidays, offering a delightful blend of tartness and sweet citrus in every tender bite. I am incredibly excited to share this particular recipe with you today, as it has become a cherished staple in my own kitchen, especially when the weather turns crisp. Originating from Eastern European Jewish communities, rugelach traditionally features a rich, cream cheese dough, rolled around various fillings before being baked into exquisite crescent shapes. While the classic versions often include nuts, raisins, or chocolate, our modern take elevates this beloved treat with the vibrant, festive flavors of cranberries and fresh orange zest, transforming it into something truly spectacular.

Why People Adore Cranberry Orange Rugelach

People adore this dish not only for its beautiful appearance but for the irresistible contrast it presents. The flaky, buttery pastry, which practically melts in your mouth, perfectly complements the bright burst of cranberry and the aromatic warmth of orange. It’s a surprisingly versatile cookie, perfect for a cozy afternoon tea, an elegant dessert platter, or even a thoughtful homemade gift. Preparing this Cranberry Orange Rugelach might seem intricate, but I promise you, the process is incredibly rewarding, yielding a confection that tastes as wonderful as it looks and will undoubtedly impress anyone fortunate enough to try it.

this Recipe

Ingredients:

• For the Dough – The Foundation of Your Cranberry Orange Rugelach:

  • 2 cups (240g) All-Purpose Flour: I always make sure to use a good quality, unbleached flour for the best texture in my rugelach.
  • 1 teaspoon (5g) Salt: A tiny bit of salt goes a long way to balance the sweetness and enhance all the other flavors in the dough.
  • 1 cup (226g) Unsalted Butter: Make sure this is softened to room temperature. This is crucial for achieving that wonderfully tender, flaky texture that defines perfect Cranberry Orange Rugelach.
  • 8 ounces (226g) Cream Cheese: Also softened to room temperature. Using full-fat cream cheese is absolutely essential here; it provides the richness and tang that makes rugelach dough so unique and delightful.
  • 2 tablespoons (25g) Granulated Sugar: Just enough to give the dough a hint of sweetness without overpowering the filling.
  • 1 teaspoon Vanilla Extract: I prefer pure vanilla extract for its warm, aromatic notes that complement both the butter and the orange in our rugelach.

• For the Cranberry Orange Filling – The Zesty, Sweet Heart of the Pastry:

  • 1 ½ cups (about 180g) Dried Cranberries: I like to use dried cranberries that are plump and juicy. If yours are a bit dry, a quick soak in hot water for 10 minutes (then drained well) can revive them beautifully.
  • ½ cup (100g) Granulated Sugar: This provides the perfect sweetness to balance the tart cranberries and zesty orange.
  • 2 teaspoons Ground Cinnamon: Cinnamon and orange are a match made in heaven! It adds a warm, inviting spice to the filling.
  • Zest of 1 Large Orange: This is where the “orange” in “Cranberry Orange Rugelach” truly shines! Make sure to zest only the bright orange part, avoiding the bitter white pith.
  • 2 tablespoons Fresh Orange Juice: A little squeeze of fresh juice brightens the flavors and helps moisten the filling, making it easier to spread.
  • ½ cup (50g) Chopped Pecans or Walnuts (Optional): If you love a bit of crunch, these are a fantastic addition. Finely chop them so they distribute evenly.
  • 4 tablespoons (56g) Unsalted Butter, melted: I brush this over the dough before adding the filling; it acts as a delicious glue and adds richness.

• For the Finish – That Irresistible Golden Glow and Sparkle:

  • 1 Large Egg: Whisked with 1 tablespoon of water, this creates a lovely egg wash for a golden-brown finish.
  • 2 tablespoons Granulated Sugar (for sprinkling): A final sprinkle of sugar before baking gives your Cranberry Orange Rugelach a beautiful sparkle and a delightful crisp texture.

Preparing the Dough – The Foundation of Your Cranberry Orange Rugelach

Creating the perfect dough for Cranberry Orange Rugelach is the first and most critical step. This cream cheese and butter-based dough is what gives rugelach its signature tender, flaky, and slightly tangy profile. It’s surprisingly simple to make, but requires a bit of patience during the chilling phase.

1. Combine Dry Ingredients: In a medium bowl, I whisk together the all-purpose flour and salt. It’s a simple step, but ensures everything is evenly distributed. Set this aside for a moment.
2. Cream Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), I combine the softened unsalted butter, softened cream cheese, and granulated sugar. I beat these on medium speed for about 3-4 minutes, until the mixture is truly light, fluffy, and well-combined. This creaming step is vital; it incorporates air and creates a wonderfully smooth base for your dough. Scrape down the sides of the bowl frequently to ensure everything is fully incorporated.
3. Add Vanilla Extract: Once the butter and cream cheese mixture is light and airy, I beat in the vanilla extract until it’s just combined. Don’t overmix here.
4. Incorporate Dry Ingredients: With the mixer on low speed, I gradually add the flour and salt mixture to the wet ingredients, a third at a time. I mix only until the flour is just incorporated and a soft dough forms. Be careful not to overmix! Overmixing develops the gluten too much, which can result in tough rugelach, and we’re aiming for delicate flakiness in our Cranberry Orange Rugelach. The dough will be soft, almost a little sticky, but should come together.
5. Divide and Chill the Dough: I turn the dough out onto a lightly floured surface and divide it into four equal portions. Gently flatten each portion into a disc, wrap each disc tightly in plastic wrap, and then place them in the refrigerator. This chilling period is absolutely non-negotiable for rugelach dough. I recommend chilling them for at least 2 hours, but preferably overnight. This allows the butter and cream cheese to firm up, making the dough much easier to roll out, and also helps the flavors meld beautifully. You’ll thank me for this step when you go to roll out your dough for the Cranberry Orange Rugelach!

Crafting the Cranberry Orange Filling – A Zesty, Sweet Heart

While the dough is chilling, I prepare the vibrant Cranberry Orange filling. This filling is the star of the show, delivering that burst of sweet, tart, and citrusy flavor that makes these rugelach so irresistible.

1. Prepare the Orange Zest and Juice: I start by zesting one large orange, making sure to get only the bright orange peel and none of the bitter white pith. Then, I squeeze out 2 tablespoons of fresh orange juice. Freshly zested orange is key here for maximum aroma and flavor in your Cranberry Orange Rugelach.
2. Combine Filling Ingredients: In a medium bowl, I combine the dried cranberries, granulated sugar, ground cinnamon, orange zest, and fresh orange juice. If I’m using chopped nuts, I add them at this stage as well.
3. Mix Thoroughly: I use a spoon or my clean hands to mix all the filling ingredients together until they are very well combined. The orange juice will help moisten the cranberries and activate the flavors. I like to let this mixture sit for at least 15-20 minutes, or even longer, while the dough continues to chill. This allows the flavors to meld and the cranberries to absorb some of the liquid, resulting in a more cohesive and flavorful filling for your Cranberry Orange Rugelach.

Assembling and Shaping Your Rugelach – The Art of the Roll

Now comes the fun part – transforming those humble dough discs and flavorful filling into beautiful, spiral-shaped Cranberry Orange Rugelach. This takes a little practice, but once you get the hang of it, you’ll be a rugelach rolling pro!

1. Prepare Your Workspace: I lightly flour a clean work surface and have a rolling pin ready. I also line two large baking sheets with parchment paper; this prevents sticking and makes cleanup a breeze.
2. Roll Out the First Dough Disc: I take one chilled dough disc from the refrigerator (keeping the others chilled until ready to use). On the lightly floured surface, I roll it out into a circle approximately 10-12 inches (25-30 cm) in diameter and about 1/8 inch (3 mm) thick. I try to make it as even as possible, rotating the dough frequently and adding a touch more flour if it starts to stick. A thin, even dough is important for that classic rugelach swirl.
3. Brush with Melted Butter: Using a pastry brush, I gently brush the entire surface of the rolled-out dough with about 1 tablespoon of melted unsalted butter. This helps the filling adhere and adds another layer of richness to your Cranberry Orange Rugelach.
4. Spread the Filling: I then take about one-quarter of the cranberry orange filling mixture and sprinkle it evenly over the buttered dough circle, leaving about a ½-inch (1.2 cm) border around the edges. I gently press the filling into the dough to help it adhere. Don’t overload the dough, or it will be difficult to roll.
5. Cut into Wedges: Using a pizza cutter or a sharp knife, I cut the circle into 12 equal wedges, just like slicing a pizza. I start by cutting it in half, then quarters, and then three cuts through each quarter to get 12 wedges.
6. Roll the Rugelach: Starting from the wide outer edge of each wedge, I carefully roll it up towards the point, creating a crescent shape. I try to roll them snugly but without stretching the dough too much. If some filling escapes, don’t worry, just tuck it back in. This creates that iconic spiral in your Cranberry Orange Rugelach.
7. Place on Baking Sheets: I transfer the rolled rugelach to the prepared baking sheets, placing them about 1 inch (2.5 cm) apart. I make sure to curve the tips slightly to reinforce the crescent shape, if desired.
8. Repeat with Remaining Dough: I repeat steps 2-7 with the remaining three dough discs and filling, working with one disc at a time to keep the others chilled. You’ll end up with approximately 48 delicious Cranberry Orange Rugelach.
9. Chill Again (Optional, but Recommended): Once all the rugelach are shaped and on the baking sheets, I find it beneficial to pop them into the refrigerator for another 15-20 minutes. This helps the butter and cream cheese firm up again, ensuring they hold their shape beautifully during baking and contributes to an even flakier texture.

Baking Your Golden Cranberry Orange Rugelach

The moment of truth! Baking transforms the raw dough and filling into golden, aromatic, and utterly delicious Cranberry Orange Rugelach. The smell that will fill your kitchen during this stage is simply divine.

1. Preheat Oven: While the rugelach are getting their final chill (or immediately after shaping if you skipped the final chill), I preheat my oven to 375°F (190°C). It’s important to have a fully preheated oven for even baking.
2. Prepare Egg Wash and Sprinkle Sugar: In a small bowl, I whisk the large egg with 1 tablespoon of water to create the egg wash. Just before placing the rugelach in the oven, I gently brush the tops of each one with this egg wash. This gives them that beautiful golden sheen. Immediately after brushing, I generously sprinkle granulated sugar over the tops. This adds a lovely sparkle and a slight crispness to the finished Cranberry Orange Rugelach.
3. Bake Until Golden: I place the baking sheets into the preheated oven. I bake the Cranberry Orange Rugelach for 20-25 minutes, or until they are beautifully golden brown on top and bottom. Baking times can vary slightly depending on your oven, so I always keep an eye on them starting around the 18-minute mark. You want them to look rich and inviting. If your oven bakes unevenly, you might rotate the baking sheets halfway through the baking time.
4. Check for Doneness: The bottoms should be just as golden as the tops. If they look pale, give them a few more minutes. The wonderful aroma of baked pastry, cinnamon, and orange will also be a good indicator that they are nearing perfection!

Cooling and Serving – The Irresistible Finish

Almost there! The final steps are simple but important for enjoying your homemade Cranberry Orange Rugelach at their best.

1. Cool on Baking Sheets, Then Wire Racks: Once baked to a glorious golden hue, I carefully remove the baking sheets from the oven. I let the rugelach cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before transferring. After 5 minutes, I use a spatula to transfer them to a wire cooling rack to cool completely. Cooling on a wire rack is crucial to prevent the bottoms from becoming soggy.
2. Enjoy Warm or at Room Temperature: While delicious warm, fresh out of the oven, Cranberry Orange Rugelach are equally delightful at room temperature. The flavors often deepen and meld even more as they cool.
3. Storage: These wonderful pastries can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months. If freezing, I recommend arranging them in a single layer on a baking sheet to freeze solid, then transferring them to a freezer-safe bag or container. Thaw at room temperature or gently warm in a low oven for a few minutes for a “freshly baked” experience.
4. Serving Suggestions: I love serving my Cranberry Orange Rugelach with a cup of hot coffee or tea for breakfast or a mid-afternoon treat. They also make a fantastic addition to a dessert platter for gatherings, and they are always a hit during the holiday season. The bright, zesty orange and tart cranberries make them a refreshing yet comforting pastry.

Conclusion:

As we wrap up our delightful journey through the creation of these exquisite treats, I sincerely hope you’re feeling as excited and inspired as I am about getting into your kitchen. This isn’t just another recipe; it’s an invitation to experience pure baking joy and to share something truly special with those you care about. When I first envisioned this particular version, I wanted to capture a perfect balance – something that felt both comforting and sophisticated, familiar yet wonderfully fresh. And I truly believe we’ve hit that sweet spot with this creation.

Why This Recipe is an Absolute Must-Try

What makes this particular rendition of rugelach stand out in a crowd? It’s the harmonious dance of flavors, my friends. The vibrant, slightly tart burst of cranberries, perfectly complemented by the bright, zesty perfume of fresh orange, all encased in a tender, flaky cream cheese dough. This isn’t just a cookie; it’s a small, buttery pastry that melts in your mouth, leaving behind a lingering warmth and a whisper of citrus. It’s the kind of treat that looks incredibly impressive but is surprisingly forgiving to make, building confidence with every golden-brown spiral you pull from the oven. The aroma alone, as it fills your home, is enough to tell you that something truly magical is happening. It transforms an ordinary afternoon into an occasion and turns any gathering into a memorable event. You’ll find yourself reaching for one, then another, savoring the delicate layers and the bursts of fruity, citrusy goodness. It’s that perfect blend of classic technique with a modern, irresistible flavor profile that makes it utterly unique.

Unleashing Your Creativity: Serving Suggestions and Variations

Now that you’ve mastered the art of making these beauties, let’s talk about how to enjoy them and how you can make them uniquely yours. These pastries are incredibly versatile. I love serving them slightly warm, right out of the oven, when the filling is still gooey and the dough is at its flakiest. They are an absolute dream with your morning coffee or a soothing cup of afternoon tea, providing that perfect moment of indulgence. Imagine a plate of these at a holiday brunch, sparkling with a dusting of powdered sugar, catching the light – they instantly elevate any spread. For a more decadent dessert, try serving them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The slight tang of the cranberries cuts through the richness beautifully.

But don’t stop there! This recipe is a fantastic canvas for your own culinary adventures. While the cranberry and orange combination is truly stellar, feel free to experiment with other fillings. How about an apricot and pistachio variation for a Middle Eastern twist? Or a fig and almond version for a richer, more autumnal feel? You could even introduce a hint of spice, perhaps a pinch of cardamom or ginger, to the cranberry-orange mixture for an added layer of complexity. For chocolate lovers, a sprinkle of mini chocolate chips along with the fruit filling before rolling would be divine. The key is to keep the filling ratio balanced so the delicate dough remains the star. Don’t be afraid to adjust the amount of zest or add a splash of orange liqueur to the filling for an extra citrusy punch. The possibilities are truly endless, and each variation will bring its own charm to your table. Just remember to embrace the spirit of experimentation and enjoy the process of making these delightful treats your own. Whether you stick to the original or venture into new flavor territories, the core appeal of the Cranberry Orange Rugelach remains its delightful texture and balanced sweetness.

Your Turn: Bake, Share, and Inspire!

So, my fellow baking enthusiasts, the moment has arrived. It’s your turn to experience the magic of this recipe. Don’t just read about it; dive in! Gather your ingredients, put on your favorite apron, and let the aroma of baking fill your home. I promise you, the joy and satisfaction of pulling these golden, spiraled wonders from your oven will be immense. This recipe for Cranberry Orange Rugelach is more than just a set of instructions; it’s an opportunity to create something truly delicious and to share a piece of your heart with others.

I am genuinely eager to hear about your baking adventures. Did you try a fun variation? What did your family and friends think? Did you serve them warm or cold? Please don’t keep your successes (or even your learning moments!) to yourself. I absolutely adore seeing your creations, so once you’ve baked your batch, I warmly encourage you to share your experience with me and our wonderful community. Take a photo, write a comment, or simply tell us about the smiles it brought to faces around your table. Your feedback and stories inspire me and countless other home bakers. Let’s build a delicious conversation around this incredible recipe. Happy baking!

Best Cranberry Orange Rugelach Recipe – Easy & Delicious!

Cranberry Orange Rugelach is a pastry that truly encapsulates the spirit of the holidays, offering a delightful blend of tartness and sweet citrus in every tender bite. This recipe features a rich, cream cheese dough with a vibrant cranberry and fresh orange zest filling. These beauties stay perfect for about 5 days in an airtight container at room temperature, and freeze beautifully for up to 2-3 months. For gluten-sensitive friends, use a cup-for-cup gluten-free flour blend for a tender pastry everyone can enjoy.

Prep Time
5 Minutes

Cook Time
25 Minutes

Total Time
30 Minutes

Servings
48 rugelach

Ingredients

• 2 cups (240g) All-Purpose Flour (or cup-for-cup gluten-free blend)
• 1 teaspoon (5g) Salt
• 1 cup (226g) Unsalted Butter, softened
• 8 ounces (226g) Full-Fat Cream Cheese, softened
• 2 tablespoons (25g) Granulated Sugar (for dough)
• 1 teaspoon Vanilla Extract
• 1 ½ cups (180g) Dried Cranberries
• ½ cup (100g) Granulated Sugar (for filling)
• 2 teaspoons Ground Cinnamon
• Zest of 1 Large Orange
• 2 tablespoons Fresh Orange Juice
• ½ cup (50g) Chopped Pecans or Walnuts (Optional)
• 4 tablespoons (56g) Unsalted Butter, melted (for brushing dough)
• 1 Large Egg, whisked with 1 tablespoon water (for egg wash)
• 2 tablespoons Granulated Sugar (for sprinkling)

Instructions

1. Step 1
   1. **Combine Dry:** Whisk 2 cups all-purpose flour and 1 tsp salt in a bowl. 2. **Cream Wet:** In a mixer, beat 1 cup softened butter, 8 oz softened cream cheese, and 2 tbsp granulated sugar for 3-4 min until light. Beat in 1 tsp vanilla extract. 3. **Form Dough:** Gradually add dry mixture to wet on low speed until just combined into a soft dough. Do not overmix. 4. **Chill:** Divide dough into 4 discs, wrap, and refrigerate for at least 2 hours (or overnight).
2. Step 2
   1. **Prepare Orange:** Zest 1 large orange (avoiding pith) and squeeze 2 tbsp fresh orange juice. 2. **Combine:** In a bowl, mix 1½ cups dried cranberries, ½ cup granulated sugar, 2 tsp ground cinnamon, orange zest, orange juice, and optional ½ cup chopped nuts. 3. **Rest:** Let filling sit for 15-20 min to meld flavors.
3. Step 3
   1. **Prep:** Lightly flour a surface and line two baking sheets with parchment paper. 2. **Roll Dough:** Take one chilled dough disc; roll into a 10-12 inch (25-30 cm) circle, about 1/8 inch (3 mm) thick. Keep other discs chilled. 3. **Butter & Fill:** Brush dough with 1 tbsp melted butter. Sprinkle one-quarter of the cranberry orange filling evenly over dough, leaving a ½-inch border. Gently press filling. 4. **Cut & Roll:** Cut circle into 12 equal wedges. Roll each wedge from the wide outer edge towards the point to form a crescent. 5. **Place & Repeat:** Transfer to prepared baking sheets, 1 inch apart. Repeat with remaining dough and filling (makes approx. 48). 6. **Chill (Optional):** Refrigerate shaped rugelach for 15-20 min for best results before baking.
4. Step 4
   1. **Preheat:** Preheat oven to 375°F (190°C). 2. **Egg Wash & Sugar:** Whisk 1 large egg with 1 tbsp water. Brush rugelach tops with egg wash, then generously sprinkle with 2 tbsp granulated sugar. 3. **Bake:** Bake for 20-25 minutes, until golden brown. Rotate baking sheets halfway through if needed.
5. Step 5
   1. **Cool:** Cool on baking sheets for 5 min, then transfer to a wire rack to cool completely. 2. **Serve:** Enjoy warm or at room temperature. 3. **Storage:** Store in an airtight container at room temperature for 3-4 days or freeze for up to 2-3 months. Thaw at room temperature or gently warm in a low oven.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.