Rugelach with orange and cranberry combines citrus, tart cranberry and dark chocolate all wrapped in a decadent cream cheese dough! This riff of my chocolate rugelach will delight you and your guests from Thanksgiving to Hanukkah and all year long.
If you love cranberry and orange together, try my cranberry orange jam!
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Why you'll love this recipe!
- Most importantly, because cranberry and orange is a magical combination in almost any application
- One the rare occasions that Thanksgiving and Hanukkah are close together (which they were the year I developed this recipe), it makes a great dessert for both occasions.
- You've already made my super popular cranberry jam and you're looking for another way to use it.
- You've made my award-winning chocolate rugelach and are looking for a new variation.
- My late son and my late Aunt Marilyn both inspired this rugelach flavor so it must be magical!


How this recipe evolved
For a burst of orange flavor, I infused the dough with orange zest and use a swipe of citrus marmalade for topping. For the tangy tart cranberry taste, I replaced our traditional currants with dried cranberries in the filling and used homemade cranberry jam to line the inside of the dough.
Don’t let the cranberry jam scare you off – it is simple to make and will be so welcome on your turkey sandwich leftovers. But a stand-in of raspberry jam, store-bought or try this cranberry raspberry jam recipe from Jenni at the blog pastrychefonline will also work. Or use leftover cranberry sauce from Thanksgiving!
For the citrus marmalade, I splurged on an Italian mixed citrus version but any good-quality orange marmalade will do.

Let's make cranberry orange rugelach step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
Make the dough:
- Rub the orange zest into the sugar.
- Beat the butter and cream cheese until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of orange-zested sugar until well combined, about 1 minute. Add flour and use the mixer on low speed to carefully mix until just blended. Combine until the flour is just mixed in and the dough can be pulled together into a ball.
- Divide the dough into 4 similar-size pieces, wrap the dough pieces in plastic wrap, and refrigerate for at least 2 hours or overnight.



Make the filling:
- In a medium bowl, combine the chocolate, walnuts, cranberries, 4 tablespoons sugar, and orange zest. Set aside at room temperature.

Roll the rugelach:
- Get all your tools and ingredients ready to go.
- Take one dough ball from the refrigerator. On a lightly floured surface, roll the dough into a circle about 10 inches in diameter and ⅛ inch thick.
- Brush the dough with jam. Sprinkle the filling mixture evenly over the jam and press down gently.
- Cut the dough into 12 triangles using a pizza or dough cutter. Gently but firmly roll up each triangle up starting at the wide end. Place the rugelach, with the pointed side underneath, on a cookie sheet lined with a silicone mat or parchment paper. Roll up the remaining triangles in the same manner and arrange them on the sheet, about ½ inch apart.
- Brush each rugelach with a dab of the orange or citrus marmalade, then refrigerate the pan for 30 minutes before baking. While in the refrigerator, preheat the oven to 350°F.




Bake the rugelach:
- Bake two sheets at a time, switching the sheets after 20 minutes, for 35 to 40 minutes, or until the edges start to brown and filling starts to ooze a bit.
- Once out of the oven, transfer the rugelach to a rack to cool for at least an hour. Store in a closed container for several days or the rugelach can be frozen, well wrapped, for 2 to 4 weeks; let return to room temperature before serving.

Beth's expert tips and shortcut suggestions
I cannot tell a lie - rugelach is not as quick to make as one-bowl brownies. But with a bit of planning, you can prep them in steps and fit in parts of the process when it's convenient for you!
- Dough can be made ahead and refrigerated for a day or two or even frozen.
- Filling can be mixed and left covered at room temperature for a day in a cool dry place.
- You can freeze unbaked or baked rugelach for later use.
- You can bake in partial batches - no need to make all 48 at the same time.
- OR, get a helper, make a double batch of dough, set up an assembly line and make a mountain of rugelach in one afternoon.

Yes! You can freeze the dough, the formed but unbaked rugelach, or the baked rugelach. Just be sure they are wrapped air-tight and they will be fine in the freezer for up to two months.
Raspberry jam, store-bought or homemade will work or try using some leftover cranberry sauce!
No! I do because it saves me the step of chopping the chocolate but a chunk of good-quality chocolate is a great choice for this recipe!
Other Hanukkah recipes on OMG! Yummy

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Rugelach with Cranberry and Orange
Beth LeeEquipment
- 1 sheet pan pack of 2
Ingredients
Dough:
- 2 sticks unsalted butter (8 ounces, at room temperature)
- 4 ounces cream cheese (at room temperature)
- ½ cup sour cream
- 2 tablespoons sugar
- 1 tablespoon orange zest (about 1 ½ medium oranges)
- 1 ¾ cups all-purpose flour
Filling:
- 6 ounces dark chocolate (medium fine chop)
- 1 cup toasted walnuts (about 4 ounces, medium fine chop)
- ⅓ cup dried cranberries (about 1 ½ ounces, chopped to about the size of currants)
- 4 tablespoons sugar
- ½ teaspoon orange zest
- ½ cup cranberry orange jam or use raspberry or leftover cranberry sauce!
- 2 tablespoons orange or citrus marmalade (my marmalade was quite spreadable – if yours is a bit thick – you can heat it for 10 seconds at a time in the microwave with a bit of water to loosen it up if necessary)
Instructions
Make the dough:
- Put the 2 tablespoons of sugar into a small bowl, add in the zest, and combine with your hands until the sugar is fragrant with the zest. (I learned this technique from Dorie Greenspan – it is a great way to infuse citrus and herb flavors into baked goods.)
- In the bowl of your stand mixer, beat the butter and cream cheese on medium high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of orange-zested sugar until well combined, about 1 minute. Add flour and use mixer on low speed to carefully mix in the flour until well blended. Be careful not to over-mix or knead. Just combine until the flour is mixed in and the dough can be pulled together into a ball.
- Divide the dough into 4 equal pieces (eyeball or weigh - it's up to you). I wrap each individually and put them in the refrigerator to chill for at least an hour or overnight. You can even leave them for a few days or freeze them.
Make the filling:
- In a medium bowl, combine the chocolate, walnuts, cranberries, 4 tablespoons of sugar, and orange zest. Set aside at room temperature. (can prepare ahead of time by a few hours or even a day)
Roll the rugelach:
- The key to rugelach making is to get organized. Put your jam(s) into small bowls each with a pastry brush for spreading. Have your flour available for dough preparation. Pizza cutter at the ready. ½ cup measure ready for filling. Cookie sheets lined with silicone mat or parchment nearby. Keep all dough refrigerated except the one you are currently forming.
- On a lightly floured surface, form the dough into a ball and flatten it out. Roll the dough into a circle about 10 inches in diameter and ⅛ inch thick. Perfection is not the goal. A few cracks on the edges is ok!
- Brush 2 tablespoons of the cranberry jam over the dough. Sprinkle a generous ½ cup of the filling mixture evenly over the dough and press down gently. Cut the dough into 12 triangles using a pizza or dough cutter. Gently but firmly roll each triangle up starting at the wide end. Place the rugelach, with the pointed side underneath, on a large cookie sheet lined with a silicone mat or parchment paper. Roll up the remaining triangles in the same manner and arrange them on the sheet, about ½ inch apart.
- Brush each rugelach with a dab of the orange or citrus marmalade, then refrigerate the pan for 15 – 30 minutes before baking. This step seems to help then hold their form when baking. While in the refrigerator, preheat the oven to 350°.
- Repeat with the remaining dough, preserves and filling mixture; the rugelach will fit on 2 - 3 cookie sheets, depending on how large your sheets are. Do not overcrowd them.
Bake the rugelach:
- Bake up to two sheets at a time, switching the sheets after 20 minutes, for 35 to 40 minutes, or until the edges start to brown and filling starts to ooze a bit. I found if I baked one sheet at a time, it took just under 30 minutes in a 350 degree oven. Once out of the oven, transfer the rugelach to a rack to cool. Store in a closed container for several days or the rugelach can be frozen, well wrapped, for 2-4 weeks; let return to room temperature before serving.
Notes
- Dough can be made ahead and refrigerated for a day or two or even frozen.
- Filling can be mixed and left covered at room temperature for a day in a cool dry place.
- You can freeze unbaked or baked rugelach for later use.
- You can bake in partial batches - no need to make all 48 at the same time.
- OR, get a helper, make a double batch of dough, set up an assembly line and make a mountain of rugelach in one afternoon.
Nutrition

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Noelle
This is a great recipe, thank you for sharing we all really enjoyed.
Beth Lee
I am so glad! Thanks Noelle!
Linda
This sounds like a great recipe to combine the two holidays together! And the orange-cranberry flavor is always a winner. I make breads for the holidays too and no matter if it takes a little longer there is a lot of love mixed in with the results. And everyone always appreciates all the deliciousness. Good for you for making something that brings memories of important people to the forefront. Very special indeed.
Beth Lee
Awww thank you Linda. I think more than ever, the homemade items at this time of year seem more meaningful to me than ever. XO
laura@motherwouldknow
Beth, What a genius idea! Rugelach and cranberry sauce are so natural together. And your Aunt is a doll - can I borrow her? 🙂
Beth Lee
You would have loved her Laura - she was like a little doll - petite, always put together, sweet as can be, and she loved her orange and cranberry!
Jessica Fasano (Savory Experiments)
Love the photographs, use of color and light. It truly makes me want to try this recipe. Good job!
Hannah
This is a touching, beautiful tribute to your Aunt Marilyn, Beth! Such a nice way to marry the two holidays, too. Your rugelach look scrumptious indeed. Good luck in the contest! Wishing you and your family a warm, wonderful Thanksgivukkah! xx
Renee
What a great treat for the holidays! Pinned and shared.
Beth Lee
Thank you Renee! Happy Thanksgiving!
Monet
This made me smile ear to ear. Family. Tradition. Memory. And very good food. I love how you brought the two holidays together in this delicious treat!
Beth Lee
Thanks - it was a lot of work to figure out the recipe but worth every minute! Thanks for visiting!
Couscous & Consciousness
Beth, I've never celebrated Hanukkah or Thanksgiving, and never tried rugelach, but it seems to me that you have done a great job of marrying the flavours of two distinct traditions together in these amazing looking cookies. I also have no doubt, that with 14 people seated around your dining table you will have no trouble celebrating this new found tradition. Happy holidays and you got my vote xo
Beth Lee
Thanks Sue! Well too bad you are not in the states next week - I would gladly have you join us for both holidays. As for the rugelach, you must let me know when you plan to visit next, I will definitely prepare a batch just for you. They are a little bit like a mini croissant (super mini) but with filling and jam already included 🙂
Deb
I am very fond of holiday traditions and the food we associate with our memories. So many things change over the years and yet the aromas and flavors of our favorite food memories draw us back in time. Savor every moment as each year is special. The exceptional Cranberry Orange Rugelach is a fabulous treat to celebrate the year of colliding holidays!
Beth Lee
The year of colliding holidays - that's how I feel! I can't believe my house is going to smell like oil and stuffing at the same time. Those smells are supposed to be separate and distinct! Oh well - we will make the best of it, starting with the rugelach! Hope you and yours are looking forward to a delicious and restful holiday!
sandy corman
I could not read the story without a tear or two. Thanks for remembering her so lovingly. She will be very happy that we are enjoying the rugelachs.
Beth Lee
She would have loved them. We will enjoy them next week and think of good memories.
Carol Sacks
Sweet story, clever recipe and terrific photos! Such a nice post, Beth. Good luck in the contest, too!
Beth Lee
Thanks Carol! I really couldn't get excited about the overlapping holidays until my son recalled that memory - so fun when I looked through some old photos and saw a muffin in the hospital - @dormantchef and my SIL are giving her a manicure and right there on the hospital table is a starbucks bag with you-know-what in it. Lots of work to create the recipe but a huge learning experience and lots of fun.
Jael
What a lovely filling for the rugelach 🙂 I made rugelach for the first time some time ago,and used a nut and date-filling.
Beth Lee
Hi Jael! Dates - that is one great idea! that could be super yummy. I had fun playing with the fillings - you learn so much about flavor creation when you try so many different combinations to get the taste you want. Thanks for stopping by!