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-inspired Hanukkah recipe, ready in about 42 minutes, pairs cream cheese, unsalted butter, 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 "Plan a meal with the AI" 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, softened cream cheese
• 8 tbsp (1 stick), softened unsalted butter
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup orange marmalade
• 1 tsp ground cinnamon
• 3 tbsp, for drizzling honey
• 1, beaten for egg wash egg yolk
• 1 tbsp, for dusting (optional) powdered sugar

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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.