Full Recipe
Author
Food Network Kitchen | 2025-11-13
Description
A quick and easy date “caramel” spiced with cinnamon and cardamom is the base for these golden rugelach. We use almond milk to highlight the flavor of the ground almonds in the filling, but you can use any milk you like – dairy-free or otherwise. Both the dough and filling can be made ahead – you can even form the logs and freeze them, letting the dough defrost in the refrigerator before slicing and baking. Once baked, the rugelach will keep in an airtight container for 3 or 4 days, making them a great choice for holiday baking.
