Baking Savory Rugelach: Thinking beyond sweet with a holiday classic

Rugelach is unique: It’s poised somewhere between a pastry and a cookie. It boasts a sweet filling of fruit and nuts, wrapped inside a soft cream cheese dough. You get all the buttery, flaky goodness of a croissant or Danish without the fuss of a complicated pastry dough. Win, win!

With such excellent qualities, why stop at just one version of rugelach? You can find many sweet versions that riff on the classic fruit-and-nut filling, like apple or chocolate or apricot. But today we’re urging you to think even further outside the box and try baking savory rugelach.

Not all rugelach is sweet! Try baking our favorite savory versions for fall. Click To Tweet

Savory rugelach via @kingarthurflour

Before you throw up your hands and protest that it was the mention of cookies that drew you in to keep reading, bear with me! The holidays are full of parties of every shape and size. You’ll need a few reliably great savory recipes along with sweet ones. Most savory holiday recipes tend to be more involved, like fancy appetizers or yeasted rolls.

Rugelach is the ideal balance of simple and showstopping. The buttery dough is perfectly suited to savory rugelach fillings like cheese and herbs. Small and tidy, savory rugelach is a great finger food alternative to crackers or crudités.

Now that I have you convinced, let’s learn how to transform rugelach from sweet to savory!

For the savory rugelach dough

Start with the master dough recipe from our traditional recipe. Since the dough has no sugar in it, you don’t need to make any adjustments if you’re using savory rugelach fillings instead of sweet. All you need to do is pick your favorite flavor combinations! Once you’ve decided on flavors, follow the classic recipe instructions.

Savory rugelach assembly

First, roll out a third of your dough to a 10″ circle. Brush it lightly with water (or melted butter, if you want to gild the lily). If you’re using any sort of a wet filling, like a pesto or olive tapenade, you can skip the brushing step. You just need to make sure there’s some moisture on the dough to help the rest of the filling stick and stay put.

Sprinkle or spread your filling over the dough. Cut the dough into 12 equal wedges. Roll up each wedge, beginning with the wide end and ending with the narrow end.

Place the rolls point-side down on a parchment-lined baking sheet. Brush them with milk, cream, or butter to get the tops to brown nicely. Bake in a preheated 350°F oven for about 25 minutes, or until golden.

Savory rugelach via @kingarthurflour

Savory rugelach fillings

There’s a world of possibility for savory rugelach. Whatever fillings you choose, aim to keep the quantity to a thin layer on top of the rolled-out dough. You don’t need a hard-and-fast recipe for each of these flavors, but go with taste. If you like more spice, add more spice! If you like more cheese, add more cheese!

Here are a few of my favorites, plus some inspiration for more flavor combinations:

Savory rugelach via @kingarthurflour

Not Your Mama’s Cheese Ball (cheddar cheese + pecan): Inspired by the classic, old-fashioned party appetizer (a soft cheese ball rolled in toasted nuts). Top your dough with melted butter, grated sharp cheddar cheese, and chopped toasted pecans.

The BEC (bacon + egg + cheese): The ultimate breakfast sandwich in rugelach form! Brush your dough with an egg wash, then top with chopped crispy bacon and grated Monterey Jack cheese. Add hot sauce, if you dare!

Savory rugelach via @kingarthurflour

Harvest Season (pumpkin + Parmesan): A fantastic way to make the most of seasonal ingredients. Follow our recipe for the technique.

Get Figgy With It (fig + walnut + blue cheese): This trio of ingredients is the ideal balance of sweet and savory. Finely chop dried figs and walnuts, then top with crumbled blue cheese.

Well-Seasoned (garlic + ricotta + herb): Make great use of dried herbs (fresh ones will work too!) in this easy riff on savory rugelach. Spread your dough with a thin layer of ricotta. Add minced garlic and any herbs you like. Oregano, rosemary, thyme, and parsley are wonderful together.

The Italian (basil pesto + sun-dried tomato): Simple, salty, and hard to stop eating! Spread a thin layer of pesto over your dough. Top with finely chopped sun-dried tomatoes (if they’re packed in oil, drain them first).

Savory rugelach via @kingarthurflour

Spanakopita (spinach + feta): Combined with rugelach’s buttery dough, crumbled feta and chopped baby spinach make a deliciously portable version of spanakopita: traditional Greek spinach pie.

OK, so I might have gotten a little carried away with the silly names. What can I say? I love baking! (I think in another life I should have written restaurant menus for a living.) But jokes aside, taking inspiration from foods you love is a great way to dream up ideas for everything from muffins to filled yeast breads to crackers.

Love pizza? Add sun-dried tomatoes, tomato paste, mozzarella, and oregano to your savory rugelach.

Love tacos? Add taco seasoning, a very thin layer of sour cream, and cooked ground beef.

Love French onion soup? Add caramelized onions and Gruyère cheese.

Combine sesame seeds and miso, or tahini sauce and za’atar spice. You get the idea!

Tips for savory rugelach success

  • I recommend steering clear of filling ingredients that are too chunky, as those can make it hard to roll and shape the rugelach.
  • With wet or gooey ingredients (ricotta cheese, pesto, olive tapenade), use a thin layer so that it won’t ooze out as the rugelach bake. Pair more liquid-y ingredients with sturdier ones (nuts, hard cheeses, dried fruit) to help anchor them in place.
  • Toast your nuts! This isn’t mandatory, but toasting nuts gives them a deeper, more delicious flavor. Just let them cool slightly before chopping and adding them to your filling.
  • Top it off: Sweet rugelach is often sprinkled with coarse sugar before baking. For your savory rugelach, try a finishing touch of grated Parmesan or dried herbs or flaky sea salt and cracked black pepper.

Let us know what savory rugelach recipes you’re baking!


Posie grew up on a farm in Maryland and spent her summers in Vermont. As an editor for King Arthur and Sift magazine, she feels lucky to bake every day and connect through writing. She loves homemade bread warm from the oven, raw milk cream, ...


  1. Lindsay

    Any idea how long these will keep without loosing their flaky texture? I’d like to make them for a part but will be traveling the day prior. Could I make them a couple of days in advance?

    1. The Baker's Hotline

      Lindsay, the texture won’t be quite the same, but they’ll definitely keep for a couple days. If you have the option, consider refreshing them in a 300° oven for ten minutes or so before serving to help re-crisp them up a bit. Happy baking! Kat@KAF

  2. frank Jacobi lewis

    i made the sweet kind, my partner loves chocolate and cinnamon and turbinado sugar. i chill the dough before baking…. i would like the dough a little firmer.
    will a little flour help. i do weigh everything…
    p.s my dog loved the crust so i will make her some savory of her own. hahaha
    i figure maybe 9 oz. of flour wouldn’t hurt the result
    thanks for the recipe….. make it three times they disappear to fast……

  3. Theresa Bretch

    I made my first batch of sweet rugelach a couple of days ago, and after I make a couple of more, I will try the savory! Great suggestions here. I am yearning for the cinnamon/raisin ones again, particularly since I started using your Vietnamese cinnamon. 🙂

    1. The Baker's Hotline

      We’d leave that up to the baker, Kristen – either one could work! Just keep in mind that the herbs won’t get any direct heat, so make sure to chop them up finely if you’re using something fresh and tougher like rosemary or sage. Otherwise you might end up with large chewy pieces of fresh herbs, which might not be ideal. Mollie@KAF

  4. Beth Amendola

    I made two batches of the sweet rugelach this weekend and yes, the dough is perfect for a savory filling. I’m going to try Brie, walnuts, and some type of jam. The blue cheese and pecans sounds fabulous too with perhaps some chopped dried cranberries thrown in. The dough is so easy to work with and wonderfully flaky. I’m addicted and so are my neighbors 😀

  5. Annette

    Rugelach are wonderful, and every adjective you have used describes them perfectly.
    However…just a note for your information: the word “rugelach” is actually plural; the singular version of the word is “rugele” or “rugeleh”! Perhaps you would like to research the origins and history, which are interesting in and of themselves, and publish an article regarding this.

    1. The Baker's Hotline

      Thanks for sharing this, Annette. Ironically we recently had a fascinating discussion about the history of rugelach because of our bakealong post featuring the recipe. ( is a fantastic resource to fuel this kind of research.) The history of rugelach is certainly an intriguing topic worth exploring. Happy baking! Kye@KAF

  6. Barbara

    Would love to see rugelach further detailed with recipes for each savory and sweet filling in a future issue of “Sift”. The origin, history, detailed directions and suggestions coupled with recipes would make a teriffic article for the publication. Absolutely love that publication, by the way!

    1. The Baker's Hotline

      Thanks for making this suggestion, Barbara. I’ve shared it with our Sift team to consider in future discussions about possible topics for Sift. Happy baking! Kye@KAF

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