Cranberry Cheesecake Rugelach

Our thanks to Hillary of Port Moody for submitting this recipe to us.

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  • Dough:
  • 1 cup Island Farms by Natrel cottage cheese
  • 1 cup New Natrel unsalted butter, softened
  • 2 cups all purpose flour
  • 1/2 tsp. salt
  • Filling:
  • 1 cup Island Farms by Natrel cream cheese
  • 1 cup brown sugar
  • zest of 2 lemons
  • 1 cup dried cranberries, chopped
  • Egg Wash:
  • 1 egg white
  • 1 tbsp. water


  • Combine cottage cheese and butter and mix with electric mixer on medium speed until well incorporated. Gradually add flour and salt.
  • Divide dough into thirds and flatten into discs. Wrap in saran wrap and refrigerate for at least 2 hours (or up to 12 hours).
  • Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
  • Combine filling ingredients.
  • Roll one disc into a 9-inch circle on a lightly floured surface. Spread a third of the filling over the dough.
  • Cut the circle into 16 wedges. Roll each wedge tightly, starting at the wide end. Place the cookie point-side down on the prepared cookie sheet. Repeat with remaining wedges.
  • Beat the egg white with the water. Brush each cookie lightly with egg wash.
  • Bake in preheated oven for 17-20 minutes, until golden brown.
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