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White Chocolate Almond Rugelach

Adapted from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: The Kitchen Prep


  • 4 oz. cream cheese
  • 8 tablespoons {1 stick} butter
  • 1 cup flour
  • ¼ teaspoon salt
  • 2 tablespoons butter melted
  • ¼ cup brown sugar
  • ½ cup almonds roughly chopped
  • Heaping ⅓ cup white chocolate chips or white chocolate bar chopped
  • Pinch of cinnamon
  • 1 egg lightly beaten
  • 1 tablespoon water
  • {Optional} Sanding sugar or granulated sugar


  • In the bowl of a stand mixer {or alternatively in a blender equipped to make dough}, combine cream cheese and butter until smooth. Add flour and salt and mix {or pulse} until a pebbly, clumpy mixture begins to form.
  • Scrape dough from bowl and press together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.
  • When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.
  • Carefully sprinkle with ¼ of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.
  • Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!} Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.
  • Preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.
  • Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.
  • Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly {about 15 minutes} before removing from pan.