Sweet Honey and Orange Blossom Rugelach

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Buttery, tender rugelach pastries filled with orange marmalade and drizzled with honey, offering a delicate balance of citrus sweetness and rich dough. This Middle Eastern Hanukkah recipe, ready in about 42 minutes, pairs cream cheese, unsalted butter, and all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 24, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz cream cheese, softened
• 8 tbsp (1 stick) unsalted butter, softened
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup orange marmalade
• 1 tsp ground cinnamon
• 3 tbsp honey, for drizzling
• 1 egg yolk, beaten for egg wash
• 1 tbsp powdered sugar, for dusting (optional)

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Instructions

1. Step 1: In a large bowl, mix 8 oz softened cream cheese and 8 tbsp softened unsalted butter using a hand mixer until smooth and creamy.
2. Step 2: Gradually add 2 cups all-purpose flour and 1/4 cup granulated sugar, mixing on low speed until a soft dough forms. Divide dough into 3 equal portions, wrap in plastic, and chill for at least 1 hour.
3. Step 3: Preheat oven to 350°F and line two baking sheets with parchment paper.
4. Step 4: On a lightly floured surface, roll out one dough portion into a 10-inch circle. Spread approximately 2 tbsp orange marmalade evenly over the dough, then sprinkle 1/3 tsp ground cinnamon across the surface.
5. Step 5: Cut the circle into 12 wedges like a pizza. Roll each wedge starting from the wide end toward the tip, forming crescent-shaped pastries.
6. Step 6: Place rugelach on prepared baking sheets, brush each with 1 beaten egg yolk, and bake for 20-22 minutes until golden brown.
7. Step 7: Remove from oven and immediately drizzle each warm rugelach with 3 tbsp honey. Let cool slightly, then dust with 1 tbsp powdered sugar if desired before serving.