Raspberry Apricot Rugelach Bars

a stack of rugelach bars with sparkling sugar

Raspberry Apricot Rugelach Bars ~ this slab rugelach recipe is the traditional buttery, cream cheese pastry you know and love, without the fiddly parts. (I’ve filled it with tart jam and toasted pecans.)  Go ahead, cut yourself a big piece!

a stack of jam rugelach bars

Classic rugelach pastry baked up in easy bar form…it’s brilliant.

I think the above photo says it all…the texture, the sweet tart jam filling, the little crunch from the sparkling sugar…why do I even bother with words at all??

a stack of rugelach bars with sparkling sugar

Rugelach (pronounced RUG-guh-luck)

Rugelach is a favorite Jewish pastry that has roots in Central and Eastern Europe. The little crescent shaped pastries are made with a distinctive cream cheese dough, and are filled with a variety of fillings that can range from chocolate (even Nutella!) to nuts, and jam. Rugelach can be made with a yeasted or non yeasted dough like I’ve used in my easy bars.

Instead of slicing and rolling the dough into crescents, I’ve left it in one flat piece. This makes the whole process a little quicker, and I think the bars are more fun to eat. Pile them high on a plate and watch them disappear.

rugelach bars on a blue plate

spreading jam on rugelach bars pastry

How to make rugelach bars

Making these rugelach bars is a lot like making a slab pie

  • Make a pastry dough and roll out two rectangles. You can do this freeform, or use a rectangle baking pan as a template. Feel free to patch the dough where needed.
  • Lay the bottom piece on a parchment lined baking sheet or pan and top with your filling. This can be jam, nuts, chocolate, or any combination you like. I used jam and toasted pecans.
  • Place the second sheet of pastry on top and roll or crimp the edges to seal.
  • Brush the top with beaten egg or cream, and sprinkle with sparkling sugar before baking.

layering rugelach bars with jam and nuts

When the pastry slab has baked, let it cool and then slice into bars or squares. You can trim off any uneven edges if you’re fussy, but some people think those crisp ragged ends are the best part.

slicing a slab of rugelach bars

The result is little squares that have a crisp flaky crust and a thin filling of tart jam and toasty nuts. They’re perfect with coffee or tea.

close up of the texture of rugelach jam bars

Other jam filled treats from the blog ~

email sign up prompt

a stack of rugelach bars with sparkling sugar
4.85 from 26 votes

Apricot Raspberry Rugelach Bars

Raspberry Apricot Rugelach Bars might just be the genius baking hack of 2019...with this recipe you get a slab of flakey jam filled rugelach pastry without all the fiddly cutting and rolling.  
Course Dessert
Cuisine Jewish
Prep Time 20 minutes
Cook Time 35 minutes
chilling 3 hours
Yield 16 servings
Author Sue Moran


  • 1 1/2 sticks cold unsalted butter, cut in pieces
  • 8 ounces whipped cream cheese
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup chopped toasted pecans
  • 1 1/2 cups raspberry apricot jam, or jam of your choice


  • 1 egg yolk beaten with a tablespoon of water
  • sparkling sugar


  • Put the butter and cream cheese in a food processor (you can also do this in a stand mixer fitted with the paddle attachment) and pulse until the two are combined. The mixture will be chunky and you will still have small lumps of butter.
  • Add the flour and salt, and pulse/process just until the dough comes together. There will still be small lumps of butter in the dough.
  • On a lightly floured surface bring the dough together with your hands. Divide into two equal parts and shape each part into a flat rectangle shaped dish. Wrap in plastic and refrigerate for several hours or overnight.
  • Preheat oven to 350F
  • Put one piece of dough on parchment paper and roll out to a rectangle the size of your pan, or about 9x12 inches. Don't worry about getting the dough perfectly shaped, you can patch it together.
  • Spread the jam in an even layer across the dough, leaving an inch free space all the way around. Sprinkle the walnuts evenly over the jam.
  • Lift the parchment paper with dough into your baking pan, or onto a baking sheet.
  • Roll out the second piece of dough to the same size and gently lay over the top of the first. Patch the dough as necessary to cover the whole suface. Crimp or roll the edges together so they're secure.
  • Brush the surface of the dough with the egg yolk wash. Sprinkle liberally with sparkling sugar.
  • Bake for about 35 minutes, or until the pastry is golden.
  • Let cool before cutting into squares or bars.

Cook's notes

Note that the butter and cream cheese are cold for this recipe, not room temperature.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

rugelach bars pin


email list sign up prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    May 13, 2022 at 12:39 pm

    Do you use purchased whipped cream cheese or whip the cream cheese yourself?

  • Reply
    Phyllis stout
    December 16, 2021 at 6:38 pm

    can you use regular cream cheese?

  • Reply
    Jessica Fuhriman
    May 18, 2021 at 9:09 pm

    My Jewish family has subways promised this ROO-guh-luh. 🙂

  • Reply
    COLLEEN moore
    March 29, 2021 at 8:48 pm

    5 stars
    For some reason i cannot print your recipe for Rugelach bars would you be good enough to send it? They look yummy. Thanks Colleen

  • Reply
    December 20, 2020 at 11:14 am

    5 stars
    Better than rugelach! Been eating cream cheese and olives all my life and accidentally blended the butter and cream cheese to perfectly smooth, was afraid dough may not work but it did! This reminded me of little hand pies. Filling was not dried out like in store bought rugelach. YES!!

  • Reply
    November 17, 2020 at 3:58 am

    I was so excited to see this recipe as I have making the crescent rugelach for 50 years. I am wondering if a filling like poppyseed would work with this method.

    Are these bars suitable for freezing.

    Looking forward to your response

    • Reply
      November 17, 2020 at 6:02 am

      I’m sure a poppy seed filling would work, and yes, they should freeze well. Good luck with it Marsha!

  • Reply
    Leeann tremblay
    May 27, 2020 at 12:10 am

    5 stars
    Delicious. Perfect crust.

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png