Quince, Apple and Pistachio Rugelach

Prep time: 3 hours Servings: 32
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Rugelach is a traditional Jewish pastry that beautifully complements Hanukkah meals towards the end of the year. The pastry is rich and tender yet crunchy with a slightly tart tang from the cream cheese. To complement that taste, we tried a new filling, featuring flavors of sweet, sour and nutty by combining quince, apple and pistachio. The result is a spectacular melt-in-your mouth delight.

Shared by Green Valley

For the dough:

  • 2 sticks Green Valley Lactose-Free Butter, soft
  • 1 container (8oz) Green Valley Lactose-Free Cream Cheese
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 ¼ cups all-purpose flour

For filling:

  • 1 jar high-quality quince jam or jelly
  • ¾ cup dried apple rings, finely chopped
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • ¾ cup chopped pistachios, divided
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 Tbsp lactose-free milk


  • In a large bowl, mix cream cheese and butter with a hand mixer until well blended and light.
  • Add sugar, salt and vanilla and blend well.
  • Add flour and combine to a nice dough.
  • Divide dough into four equal parts, roll each into a ball with your hands and shape discs inside plastic wrap.
  • Refrigerate for at least 2 hours.


  • In a medium-sized bowl, combine dried apple pieces, brown sugar, all but 2 Tbsps of granulated sugar, spices, and pistachios. Set aside

Prepare Rugelach

  • Take dough discs out of the fridge and let rest for 10 to 15 minutes or until workable.
  • Preheat oven to 375F and line four cookie sheets with parchment paper.
  • On a well-floured work surface, roll out the first dough disk into a 9-inch round and make sure it doesn’t stick.
  • Spread 2-3 Tbsp of quince jam evenly and sprinkle ¼ of the filling on top.
  • Cut round into 8 equally sized triangular slices (like a pizza).
  • Starting from the outside, wide area, carefully roll up each triangle into a small, filled crescent and bend the ends slightly toward each other.
  • Place each of them on the cookie sheet with the loose end tucked down. Brush each with milk and sprinkle with reserved sugar. Bake for 12-15 minutes on the middle rack.
  • Let cool completely before serving.
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