Recipe courtesy of, recipe by Robin Asbell

Rugelach, a traditional Jewish treat, can also be filled with chocolate chips, walnuts, marzipan or fruit preserves.

Poppy Seed Rugelach

Makes 24 cookies. Prep time: 6 hours (includes chilling); 1 hour active

  • 1 1⁄2 sticks butter, room temperature
  • 8 oz cream cheese, room temperature
  • 2 c flour
  • 1⁄2 c sugar
  • 1⁄4 tsp salt
  • 1⁄2 c poppy seeds
  • 1⁄4 c milk
  • 3 Tbsp honey
  • 2 Tbsp raisins, chopped
  • 1⁄2 tsp lemon zest

1. Cream butter and cream cheese together until fluffy. Add flour, sugar, salt and beat to combine. Form 2 disks, wrap in plastic wrap; chill 4 hours.

2. In a coffee grinder, grind poppy seeds coarsely then heat in a pan with milk, honey, raisins and zest. Stir over medium-low until thickened, approx. 20 minutes, then cool completely.

3. Preheat oven to 325ºF and line two sheet pans with parchment. Roll out dough to make two 12″ rounds about 1⁄8″ thick, then spread each with half the filling. Use a pizza cutter to cut each round in 12 wedges. Roll up each piece from the wide end, bend in tips to make a crescent. Place on pan, chill 1 hour.

4. Bake for 40 minutes, switching the pans between oven racks halfway through. When done, cool cookies on pan for 10 minutes, then transfer to cooling racks.