The Ultimate Costco Copycat Rugelach Recipe: Flaky, Buttery Cream Cheese Pastries with Chocolate & Jam Fillings

Prepare to embark on a nostalgic culinary journey as we recreate the beloved, flaky, and buttery cream cheese rugelach once cherished from Costco’s bakery. Imagine a perfectly rolled-up, delicate cookie, generously filled with your choice of sweet chocolate or vibrant fruit jam. This scratch-made recipe promises to deliver that irresistible taste and texture you remember, and perhaps even surpass it.

This particular rugelach recipe draws its inspiration directly from the delightful rolled pastries that were a highlight for many shoppers at Costco. These enchanting cookies, celebrated for their delicate layers and a generous cream cheese filling infused with either chocolate or raspberry jam, are a true indulgence. While Costco may no longer stock these exact treats, the memory of their addictive quality lives on, and we’re here to help you bring that magic back into your kitchen.

Rediscovering the Joy of Homemade Rugelach

For those who fondly recall the Costco rugelach, you’ll remember their distinct appearance: a beautifully flaky dough, often rolled a little larger than typical, and generously sprinkled with coarse Demerara sugar, adding a delightful crunch and sparkle. Many wondered if they used puff pastry for that incredible flakiness, and indeed, some rugelach variations do incorporate similar techniques, even a neat hack using pie crust dough.

Our recipe, however, takes a different, equally effective, and arguably more traditional route. It’s closely aligned with classic Jewish rugelach recipes or their Eastern European cousin, Rogaliki. The secret to their incredible flakiness and tender crumb lies in the inclusion of cream cheese directly into the dough. This unique combination of butter and cream cheese creates a dough that is not only a joy to work with but also bakes into a remarkably tender, crisp, and multi-layered crust that beautifully mirrors the texture of Costco’s beloved version.

The Magic of Cream Cheese Dough: Why It Works

Unlike puff pastry, which relies on intricate folding and many layers of butter, cream cheese dough achieves a similar flaky result with less fuss. The cream cheese contributes to a dough that is rich, supple, and easy to roll out, preventing it from becoming tough. As it bakes, the water content in the cream cheese steams, separating the layers of butter-rich dough, resulting in that coveted, delicate flakiness. This makes it an ideal choice for achieving a pastry that is both rustic and refined, perfectly holding its sweet, irresistible filling without being overly sweet itself.

Choosing Your Perfect Filling: Chocolate or Jam?

The beauty of homemade rugelach lies in the versatility of its fillings. Our recipe offers two classic choices, allowing you to customize each batch to your preference. While both are utterly delicious, many, including myself, find the chocolate-filled version to be an absolute favorite. The article suggests a Nutella-style filling, and for good reason! Nutella, or any high-quality chocolate hazelnut spread, provides a rich, creamy, and intensely satisfying chocolate flavor that holds up wonderfully during baking, preventing leaks and creating a perfectly contained burst of chocolatey goodness. It’s incredibly similar in taste and texture to what many recall from the Costco version. Don’t hesitate to use your favorite brand of chocolate spread to achieve this decadent delight.

For those who prefer a brighter, tangier note, the cream cheese and jam filling is equally enchanting. Raspberry jam, as specified in the ingredients, offers a lovely balance of sweetness and tartness that complements the rich dough beautifully. You can, of course, experiment with other fruit jams like apricot, strawberry, or even a mixed berry blend. The cream cheese in this filling adds an extra layer of creaminess and richness, preventing the jam from becoming too sweet and enhancing the overall flavor profile. We encourage you to try both variations – perhaps even in the same batch – to discover your personal favorite!

Ingredients for Flaky Rugelach Cookies

For the Cream Cheese Dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 sticks (1 cup) unsalted butter, softened
• 8 oz (1 block) cream cheese, softened
• 1 Tbsp milk (for brushing the tops before baking)
• 2 Tbsp coarse sugar (like Demerara or turbinado, for sprinkling)

For the Chocolate Filling:

• 4 tbsp Nutella (or any chocolate hazelnut spread)
• Note: This amount is sufficient for filling two of the four dough rolls.

For the Cream Cheese and Jam Filling:

• 1/2 pkg cream cheese (4 oz), softened
• 1/3 cup powdered sugar
• 2 tbsp raspberry jam (or your favorite fruit jam)
• Note: This amount is sufficient for filling the remaining two dough rolls.

How to Make Homemade Rugelach Cookies: Step-by-Step Guide

Creating these delightful rugelach is a rewarding process. Follow these detailed steps to achieve perfect, flaky pastries every time.

1. Prepare the Dough Base:

In a large mixing bowl, combine the softened unsalted butter and softened cream cheese. Using an electric mixer (or even your hands, for a more tactile experience), beat them together until they are thoroughly combined, light, and fluffy. This ensures a smooth, uniform dough texture.

2. Form the Dough:

In a separate bowl, whisk together the all-purpose flour and salt until well combined. Gradually add this dry mixture to the butter and cream cheese mixture, stirring until a soft, pliable dough forms. Be careful not to overmix; just combine until no dry streaks of flour remain. The dough should be smooth and cohesive, much like a tender pie crust.

3. Chill the Dough:

Gently flatten the prepared dough into a rectangular shape, approximately 7 by 5 inches. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step is crucial; it allows the butter to firm up, making the dough easier to handle and contributing significantly to the final flaky texture of your rugelach. You can even prepare the dough a day in advance and let it chill overnight for convenience.

4. Roll and Portion the Dough:

Once chilled, remove the dough from the refrigerator and cut it into 4 equal portions. On a lightly floured surface, take one portion at a time and roll it out into a thin 12 by 8-inch rectangle. Aim for an even thickness to ensure consistent baking. Keep the remaining dough chilled while you work to prevent it from becoming too soft.

5. Fill and Roll the Rugelach:

Now for the delicious fillings! For the chocolate version, spread 2 tablespoons of Nutella evenly over the rolled-out dough, leaving a small border (about 1/2 inch) along the edges, especially the longest side, to ensure a good seal. For the jam and cream cheese variant, first mix the softened cream cheese with the powdered sugar until smooth, then spread half of this mixture onto the dough, followed by 1 tablespoon of raspberry jam. Starting from the longest side, carefully roll the dough into a tight log. Pinch down the ends firmly to seal the filling inside and prevent it from leaking during baking.

6. The Overnight Chill for Maximum Flakiness:

Arrange the rolled dough logs onto a baking tray lined with parchment paper. Cover the tray loosely with plastic wrap and refrigerate overnight, or for a minimum of 12 hours. This extended chilling period is the ultimate secret to achieving extra-flaky rugelach. It allows the dough to fully relax, and the butter to solidify completely, creating more distinct layers and a superior texture when baked. Don’t skip this step for the best results!

7. Prepare for Baking:

Preheat your oven to 350°F (175°C). Transfer the chilled rugelach rolls, along with the parchment paper, onto a large 18×13 inch baking pan. Lightly brush the tops of each roll with milk; this will help achieve a beautiful golden-brown color. Next, using a sharp knife, make 3/4-inch deep cuts (scoring, not slicing all the way through) into 1 1/2-inch thick pieces. This guides the final slicing and helps the sugar adhere. Generously sprinkle the tops with coarse sugar (Demerara or turbinado works best for that signature crunch and sparkle). The sugar will caramelize as it bakes, adding another layer of flavor and texture.

8. Bake and Serve:

Bake for 30-45 minutes, or until the rugelach are beautifully golden brown and the filling is set. Keep an eye on them, as oven temperatures can vary. Once baked, remove from the oven and let them cool on the baking pan for about 10 minutes. This cooling period allows the pastries to set slightly before handling. After 10 minutes, slice all the way through the scored marks to separate the individual cookies. Serve warm or at room temperature. These homemade rugelach are best enjoyed fresh, but they also store well in an airtight container for a few days.

Why Homemade Rugelach is Always the Best Choice

While the allure of store-bought treats is strong, there’s nothing quite like the satisfaction of creating something truly special from scratch. Making your own Costco copycat rugelach allows you to control the quality of ingredients, adjust sweetness levels to your liking, and experiment with different fillings. The aroma of freshly baked rugelach filling your home is an experience in itself, promising a treat that is not only incredibly delicious but also made with love and care. These flaky, buttery pastries are perfect for holiday gatherings, a thoughtful homemade gift, or simply a delightful indulgence with your morning coffee or tea. Give this recipe a try and rediscover the joy of these classic, rolled-up cookies!