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Easy Flakey Rugelach

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Easy Flakey Rugelach is a very, very simple to make, delicious recipe. It is a 2-ingredient (3-ingredient, if you add the powdered sugar) flakey version of the original Jewish Polish treat.

A pile of easy flakey ruglach with powdered sugar on a white plate near a clear glass of milk on a white wood table

Rugelach originated in the Jewish communities of Poland. It is a very popular baked treat throughout Israel and can be found in bakeries of Jewish communities in the United States.

Easy Flakey Rugelach is so simple to make, it can be a go-to desert or snack any time!

Want it dairy free? Just use dairy free dough!

Want more easy baked treats using just ready-made dough? Try: Really Easy Pinwheel Cookie or Really Easy Sugar Cookies

If I can bake, anyone can

I am the type who hates paying more for something than I feel it’s worth and and loathe paying a lot for something I can bake at home.

So, paying a lot of money for a cake similar to one I can bake on my own just doesn’t work for me.

My problem was that I couldn’t really make a layer cake. I could make one in a 9″ x 13″ pan, but not one that could be used for a birthday or celebration.

For years, I tried, failed, and gave up. Then again, tried, failed and gave up.

It normally wasn’t the taste that was the problem, it was other things such as density or lopsidedness.

One day, I decided that no matter what, I would learn to make a decent looking cake (I wasn’t even aiming for good-looking, just decent).

One day, my daughter Elissa came into the kitchen during one of my “I will learn to do this” phases and stopped.

“You are NOT really measuring oil in the palm of your hand!”

I wasn’t sure what the problem was. I couldn’t be bothered to stop what I was doing to get the measuring spoons and I certainly know what a tablespoon of oil should look like…

“You can’t bake the way you cook,” she informed me (I often cook by “it looks right” or “it tastes right”, not by directions – which I often find people make unnecessarily complicated).

Finally, I decided OK, I am going to follow directions. I will measure properly and that will be it. So, I did.

The cake came out tasting really good, but it was really heavy.

I complained to Elissa.

“I followed the directions and even measured and look at it!”

We decided that she would try the recipe to see what was wrong (she is great at following exact measurements and was tired of my complaining).

I read the instructions to her (off a very highly reviewed recipe) and was very gratified when it came out heavy for her too. Ha!

She insisted we go over the instructions again and she also wanted to see the original recipe. I gladly showed her.

“You doubled the recipe,” she accused me. “Why?”

“Because I wanted a higher cake.”

“That is NOT considered following directions. The recipe is for two pans and you put double in each pan, so it couldn’t rise.”

Oh. I took back my “ha” and never did that again.

After a while, I finally gave in. Now, I follow directions, measure properly, and use the proper tools.

Not surprising, everything I bake comes out as it should (of course…as long as I don’t forget to remove from the oven…!).

Baking Pantry Essentials

I never know when someone in my family is going to want a dessert at home, to bring to a friend’s house or need for an event, so I like to make sure I can bake anything with very short notice.  To that end, I keep a variety of supplies and ingredients in the house that will allow me to do just that. 

I can’t tell you how many times I was glad to have whatever I needed within reach for the last minute visitor or for when one of my kids went to a friend or had a school event without much prior notice.

I have slowly collected things over the years as I needed them (or if I found a good sale) and like to keep more than one of the smaller items, in case I don’t want to wash dishes in the middle of baking.

My basic “equipment” includes:

  • a stand mixer, which I use mostly for dough and, sometimes whipping
  • a hand mixer (for things that aren’t dough and I don’t want to mix manually)
  • a small scale
  • different sizes and shapes of baking pans, including loaf pans
  • mixing bowls (or just large bowls – I have plastic, glass, and metal)
  • cookie sheets 
  • pie dishes
  • dry measuring cups
  • liquid measuring cups
  • whisks
  • rubber spatulas (really good for when you don’t want to leave anything in the bowl)
  • rolling pins
  • a baking mat for rolling out dough
  • baking strips
  • a good supply of baking (or parchment) paper (also round for layer cakes)

I can certainly get by without a lot of the above, but it makes baking so much simpler when I just have whatever I need at my fingertips.

In addition to the equipment, there are the baking ingredients that I try to keep in the house at all times: 

  • flour
  • white granulated sugar
  • brown sugar (light/dark – I usually keep dark)
  • confectioners sugar(powdered sugar)
  • salt
  • baking powder
  • baking soda 
  • cocoa powder
  • ground cinnamon
  • ground nutmeg
  • ground ginger
  • ground cloves
  • baking chocolate
  • chocolate chips
  • instant dry yeast
  • vanilla and/or vanilla sugar
  • cooking oil/cooking spray
  • margarine or butter
  • eggs
  • honey
  • instant coffee
  • various extracts (real or imitation)

I also make sure that I have the following on hand to be able to make a variety of fillings, frostings, and toppings:

  • whipping cream
  • powdered pudding mix
  • powdered sugar
  • a good chocolate spread

Then, there is the following to make last-minute quick desserts:

  • packaged pie dough or ready-made pie crusts
  • puff pastry dough

Lastly, it’s not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.

A note about Easy Dairy Free Rugelach

This recipe can yield a variety of quantities. It all depends on how you cut the dough. Make the pieces wider, you will have less. Make them narrower, you will have more. Cut on the width, you will have less dough and more pieces. Cut on the length, you will have more dough and less pieces.

However, no matter how you cut it Easiest Dairy Free Ruglach is a very simple and delicious treat!

Yield: 18 pieces

Easy Flakey Rugelach

A pile of dairy free ruglach with powdered sugar on a white plate near a clear glass of milk on a white wood table

Delicious 3-ingredient ruglach.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 1/4 pounds ready made pastry dough
  • 12 ounces of chocolate chips (or a chocolate spread)
  • 1 cup powdered sugar (confectioner's sugar)


  1. Roll out pastry dough (should be a rectangle with a thickness of 1/8 inch, If not, make it so.
  2. Cut triangular strips - with a base of 1 inch - from the width of the dough. *See notes
  3. Melt chocolate chips (or use spread) and spread over dough.
  4. Roll the triangle from the flat base to the point (move quickly, because the chocolate will harden). **See notes.
  5. Place on a greased baking sheet (or line with parchment paper).
  6. Bake at 350°F for approximately 25 minutes (or until dough has browned slightly and is soft but solid).
  7. Remove from oven and let cool.
  8. Pour powdered sugar onto a plate and roll the ruglach in it.


* The dough should be spread out lengthwise. Start from the top corner, and slice down at an angle to approximately an inch over on the opposite side (the bottom edge). Then, slice from that spot back up about an inch over from the edge where you started. Repeat until you have worked your way across the dough (the dough should look like a zigzag). The larger the base of the triangles, the less ruglach you will have.

**If you use melted chocolate, it's best to do a little at a time, because the spread chocolate will harded quickly and it will be hard to roll the rugleach smoothly.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 305Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 184mgCarbohydrates: 40gFiber: 2gSugar: 22gProtein: 4g

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