Photo of Two-Ingredient-Dough Apple-Cinnamon Rugelach by Jamie Geller by WW

Two-Ingredient-Dough Apple-Cinnamon Rugelach by Jamie Geller

Total Time
40 min
20 min
15 min
Two-ingredient dough is a quick and easy way to enjoy homemade rugelach. The glaze adds a delicious sweet finish but you can leave it off if you prefer. Change up the filling by using apricot jam, seedless raspberry jam, or homemade apple pie-filling instead of the apple butter.


Self-rising flour

1 cup(s)

Plain fat free Greek yogurt

1 cup(s)

Apple butter

4 Tbsp

Ground cinnamon

1 Tbsp

Powdered sugar (confectioner's)

4 Tbsp

1% low fat milk

2 tsp


  1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
  2. Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tbsp flour; let dough sit 5 minutes.
  3. Place a large piece of parchment paper on a work surface; sprinkle with a little flour. Place dough on parchment paper; roll dough into a large, thin circle. Place a large plate (about 10-inches) upside-down on dough; trace around plate with a knife to cut out a perfect dough circle.
  4. Spread apple butter evenly over dough, all the way to edges; sprinkle with cinnamon. Slice dough into 8 even wedges (like a pizza). Working with one wedge at a time, roll dough tightly from the wide end to the pointy end; place on prepared pan and repeat with remaining dough to form 8 rugelach.
  5. Bake until lightly browned, 15 to 20 minutes.
  6. Meanwhile, to make glaze, in a small bowl, combine sugar and milk until slightly thick. Drizzle over each baked rugelach before serving.
  7. Serving size: 1 rugelach


Jamie Geller is one the most sought-after Jewish food experts worldwide. Jamie lives in Israel with her husband and 6 children, and loves nothing more than sharing Jewish-inspired recipes with family, friends, and a global community of food enthusiasts.