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Walnut and Poppyseed Rugelach

A white plate stacked with walnut and poppyseed rugelach

Rugelach is a traditional Jewish pastry that originated in Eastern Europe. This popular dessert, often enjoyed during Jewish holidays like Hanukkah and Purim, comes in various sweet fillings. Today, I’ve had a play with this delightful twist on the classic recipe – rugelach biscuits filled with walnuts, dates, and poppy seed paste. These tasty treats strike the perfect balance between sweet and savoury, making them an irresistible indulgence for all ages.

Rugelach ingredients and why I’ve chosen them:

An image of making Rugelach biscuits showing how to cut and roll them

I’ve chosen these simple yet effective ingredients to create a tender, flaky pastry that complements the rich, flavorful filling for our Rugelach.

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  • Plain flour: Provides structure and texture to the dough.
  • Caster sugar: Adds a hint of sweetness without overpowering the filling.
  • Flaked salt: Enhances the flavour of the dough and balances the sweetness.
  • Cold unsalted butter: Ensures a flaky, tender texture when combined with the flour.
  • Cream cheese: Adds richness and a slight tanginess to the dough.
  • Egg yolk: Binds the dough together, creating a rich, tender crumb.

Now that we’ve covered the dough ingredients, let’s delve into the filling – a scrumptious combination of walnuts, dates, and poppy seed paste.

  • Walnuts: Offer a delightful crunch and a nutty, earthy flavour that pairs well with the sweet dates and poppy seed paste.
  • Dates: Provide natural sweetness and a chewy texture, complementing the crunchy walnuts.
  • Poppy seed paste: Adds a unique depth of flavour and a slightly nutty taste that elevates the overall flavour profile.
  • Cinnamon: Enhances the filling with a warm, spiced aroma and taste, marrying the flavours together.
  • Honey: Adds a touch of natural sweetness that brings out the flavours of the other ingredients and binds the filling together.
  • Milk: Milk is added to the filling ingredients to introduce additional moisture and creaminess to the mixture

With these ingredients in hand, you’re ready to create a yummy batch of rugelach biscuits. Whether you’re preparing them for a Jewish holiday or simply indulging in a midday treat, these pastries are sure to impress your family and friends alike. Happy baking!

A white plate stacked with walnut and poppyseed rugelach

Walnut and Poppyseed Rugelach

5 from 4 votes

5 stars tells us you love the recipe

Rugelah are delightful little treats. The flavours are subtle and sophisticated, and the poppyseed adds an interesting texture.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Difficulty Medium
Course Biscuits, Cookies, Cookies Biscuits, Pastry
Cuisine Jewish
Servings 40 pcs
Method Thermomix


  • 1 Thermomix


For the dough

  • 310 g plain flour
  • 75 g sugar
  • 1/2 tsp flaked salt
  • 225 g cold unsalted butter cut into small cubes
  • 170 g cold cream cheese cut into small cubes
  • 1 egg yolk

For the filling

  • 50 g walnuts
  • 80 g dates
  • 80 g poppy seed
  • 1/2 tsp cinnamon
  • 100 g milk
  • 40 g honey


For the dough:

  • Weigh the flour, sugar, and salt into the bowl of the Thermomix with MC in and set for 3 seconds/speed 6.
  • Weigh the cubes of chilled butter into the TM bowl MC in and set for 10 seconds/speed 6. The mix should now resemble fine bread crumbs
  • Weigh the cream cheese, and egg yolk to the TM bowl MC in and set for another 10 seconds/speed 6.
  • Scrape down the sides of the bowl with a spatula. Now set your TM for 30 seconds/Knead function. The dough now should be well combined and starting to come together in a soft, crumbly mass.
  • Transfer the dough to a clean work surface and gather the crumbly dough into a ball.
  • Using a dough cutter (or knife) cut the ball into 4 equal portions; shape each portion into a ball again then flatten a little to make it easier after chilling. Wrap each ball of dough and chill in the fridge for around 20 mins.

While the dough is chilling, make the filling.:

  • Weigh the walnuts into the TM bowl and blitz MC in for 5 seconds/speed 7
  • Cut the dates in half to expose any pesky pips then add and weigh them into the TM bowl. MC in and mix again for 10 seconds/speed 6
  • Weigh in the poppy seeds, cinnamon, milk and honey and set to cook with the steaming basket on the lid for 5 minutes/100°C/speed 2
  • Once cooked remove from the bowl and allow it to cool before continuing on with the making of the biscuits.
  • Set your oven to 170°C and prepare 1 – 2 flat baking trays preferably with no sides.

When the filling is cold:

  • Remove one ball from the fridge at a time and roll out into a circle shape. Spread some filling out over your circle then using a pizza, or pasta cutter or sharp knife to divide the circle into quarters. Slice each quarter into 3 so that you have 12 small triangles kind of like pie wedges.
  • Take one triangle at a time starting at the wide end, roll up the triangle so it’ looks a bit like a croissant.
  • Sit on your prepared baking tray and bake for 12 – 15 minutes (or until golden brown)


The dough needs to be kept cool.  So if your kitchen is hot, wrap each section of dough and refrigerate it while you’re not working on it.
This dough can be refrigerated for up to 3 days or frozen for 3 months.
You should get 5 rounds of dough 4 at the start and a last one of offcuts.
When you spread the filling on the dough, divide it by 5 to ensure you have enough.

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