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Rates always include:

  • complimentary full breakfast
  • afternoon sweets
  • free wi-fi
a plate with three varieties of small pastries

Rugelach Recipe from Rabbit Hill Inn

Rugelach pastry on a white pedestal with a basket of apples in the backgroundRugelach is one of the most popular items served on our Afternoon Sweet Table.

And it’s possibly one of the most versatile pastry recipes. The filling options for this easy rugelach recipe are literally endless.  But the moist cream cheese dough recipe remains the same. Add any combination of dried fruits, jams, preserves, nuts, chocolate, anything you fancy.  This basic rugelach recipe will get you started.  Plan on making double batches – they disappear quickly!

This Rugelach recipe yields 60 pieces. They freeze very well.

Ingredients: (have parchment paper on hand)

1 lb. softened butter
1 lb. softened cream cheese
1 lb. all purpose flour, sifted
2 cups apricot filling
2 cups sugar
1 Tbsp cinnamon
2 cups Walnuts, finely chopped
3 cups raisins
Egg wash


1. In a mixing bowl, cream the butter until smooth; then add the cream cheese and mix until thoroughly blend.
2. Add the all-purpose flour all at once, and blend until the dough comes together.
3. Line a 1/2 sheet pan with plastic wrap. Deposit the dough into the center of the sheet pan and press into a 9 x 12″ rectangle. Cover and chill for 1 hour or more.
4. Cut the dough into three long rectangles – 3 x 12″. Remove one strip and place on a floured bench. Return the remaining two strips to the refrigerator.
5. Pin-out the dough into a 6 x 24″ rectangle. Spread a thin layer of apricot filling evenly over the dough. Leave a 1″ border along the “long” edge closest to you, and egg wash this border.
6. Combine the sugar and cinnamon, and sprinkle generous over the filling.
7. Top with chopped walnuts and raisins.
8. Roll-up the dough towards you. Making sure the roll is tight and evenly shaped. Seal the edge which has been egg washed.
9. Wash the roll with milk, and sprinkle with cinnamon sugar. Cut the roll into 1″ pieces. Place on a parchment lined sheet pan, and refrigerate for 30 minutes.
10. Bake at 375 F for 30 minutes, until golden brown.
11. Remove the rugelach from the sheet pan immediately, and place on a cooling rack.

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