Cookie, rugelach
Common food
Photo: Wikipedia
Rugelach is a rich, crescent-shaped pastry made from a cream cheese dough, rolled around fillings like cinnamon-walnut, apricot jam, or chocolate. Its texture is a delightful contrast of flaky, buttery layers with a sweet, often gooey center. Nutritionally, it is a high-carbohydrate, high-sugar treat, providing quick energy but with minimal protein or fiber.
Calorie split: 4% protein · 78% carbs · 18% fat
↓ Full nutrition💚 Why it's loved
People love rugelach for its perfect balance of buttery, flaky dough and sweet, often spiced fillings, creating a satisfying textural experience. It is deeply tied to Jewish and Eastern European culinary traditions, making it a beloved comfort food for holidays and family gatherings.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes, making it unsuitable for those managing diabetes or insulin resistance. To mitigate this, pair a small portion with a source of protein (like Greek yogurt) or healthy fat (like a handful of nuts) to slow sugar absorption and promote satiety.
Key benefits
- Provides a quick source of energy from carbohydrates.
- The cream cheese dough offers a small amount of calcium and fat.
- Can be a source of dietary fiber if filled with nuts or dried fruit.
- Often made with butter, which contains fat-soluble vitamins like Vitamin A.
- A culturally significant treat for celebrations and holidays.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'rugelach' is Yiddish, meaning 'little twists,' and the pastry's shape is traditionally formed by rolling a triangle of dough from the wide end to the point, creating a crescent.
Full nutrition (USDA data · scales with serving)
| Water | 16.5 g |
| Energy | 348 kcal |
| Protein | 3.7 g |
| Total lipid (fat) | 7.3 g |
| Carbohydrate, by difference | 70.9 g |
| Fiber, total dietary | 4.6 g |
| Total Sugars | 46.4 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 62.0 mg |
| Potassium, K | 207 mg |
| Sodium, Na | 350 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 3.3 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.22 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 35.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 53.0 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 8.0 ug |
| Vitamin E (alpha-tocopherol) | 0.65 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.75 g |
| SFA 18:0 | 0.35 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
What is the main difference between rugelach and a croissant?
Rugelach uses a cream cheese-based dough, resulting in a denser, more tender, and slightly tangy pastry, while croissants use a laminated, yeast-leavened dough for a lighter, airier, and flakier texture.
Is rugelach a cookie or a pastry?
It's technically a pastry, as it's made with a rich dough (often containing cream cheese or sour cream) that is rolled and filled, but it's frequently served and categorized as a cookie or dessert treat.
Can I make rugelach without a rolling pin?
While a rolling pin is ideal for achieving an even thickness, you can use a wine bottle or a smooth, cylindrical container as a substitute to roll out the dough.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.48 kcal/g · 4% calories from protein · 4.6 g fiber · 46.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.