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Rugelach with a Twist

Once I read about making rugelach with ice cream, there was no stopping me! My family loved these flaky cookies so much, I had to bake more right away. —Diane Fuqua, Baltimore, Maryland
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min./batch
  • Makes
    32 cookies


  • 1 cup butter, softened
  • 2-3/4 cups all-purpose flour
  • 1 cup vanilla ice cream, melted
  • 3/4 cup finely chopped pecans
  • 3/4 cup miniature semisweet chocolate chips
  • 1/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • 1 tablespoon water


  • Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour.
  • Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries.
  • Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 151 calories, 10g fat (5g saturated fat), 23mg cholesterol, 52mg sodium, 16g carbohydrate (6g sugars, 1g fiber), 2g protein
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