Cornulete cu nuca si gem/ Rugelach
Prep time
Cook time
Total time
I can only say that I am very excited about this recipe, I recently bought some books, each with a profile, one with cranberry recipes, one with recipes based on nuts and one with Christmas recipes and this is a traditional Jewish recipe, very delicious and with a fragrance that will fill the house, not to mention how fast it will be eaten!
Recipe type: desert
Cuisine: ebru
Serves: 36
  • Ingredients aprox.36 corn flakes:
  • 1 cup/230 g butter (margarine) at room temperature
  • 8 oz./250 g Philadelphia cream cheese cake
  • ½ cup/100gr brown sugar
  • 2¼ or 300 gr flour
  • Pinch of salt
  • Filling:
  • 1 cup/ 250 ml. apricot jam (rosehip, peach, orange, raspberry, etc.)
  • 1¼ or 150 gr roasted and ground nuts (not too fine)
  • pinch of cinnamon
  • For the garnish:
  • 1 egg white
  • 50 gr brown sugar
  1. It is very simple.
  2. In a bowl beat the butter with Philadelphia cheese (all at room temperature) and brown sugar until fluffy.
  3. Add flour gradually and mix the dough with the mixer.When it becomes too hard, knead it by hand. It will be quite sticky but you have to refrigerate it at least an hour so that you can work with it. I did a roll and I put the dough in a plastic wrap and, after cooling, I divided into three equal parts.
  4. After you remove the dough from the refrigerator, dust the counter top with flour liberally. Dust the dough too and begin to roll out the dough in a circle, occasionally dusting its surface with flour (at room temperature will become slightly sticky, but the result will be a dream promise ;-) )
  5. The circle should have a diameter of approx. 30 cm. (12 inch) and then cut 12 wedges (first cut it in two, then four, then each quarter into 3).
  6. In a bowl, mix jam, cinnamon and ground nuts. I rolled out the dough first and then I spread jam and then nuts on top, but I think the first option is easier!
  7. Preheat oven to 175 ยบ C.
  8. Place the rolls , point side down, about 1 inch apart, on parchment paper - lined cookie sheet.
  9. Brush them with egg white and then sprinkle brown sugar on the top
  10. Bake them about. 22 minutes.
  11. Let them cool then you can serve with a cup of coffee or tea!
  12. Bon appetit!
Recipe by gabriela cuisine at