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Marzipan Filled Rugelach

Marzipan Filled Rugelach are made with tender pastry dough filled with a homemade almond paste. These little treats pack well for gifting and are perfect for the almond lovers in your life.

Marzipan Filled Rugelach | wildwildwhisk.comIt’s not Christmas yet and my house is already filled with cookies. And I haven’t even broken a sweat baking! I joined the Great Food Blogger Cookie Swap (GFBCS) this year, and I got delicious homemade cookies sent right to my doorstep. Since I’m the only one who bakes in my family, I’ve never been on the receiving end of homemade baked goods. And it was soooo nice! Thank you Jessica @ Stuck on Sweet, Chelsea @ The KaTom Blog, and Elizabeth @ Cooking with Milton.

And for my part, I made these Marzipan filled Rugelach to send out and hopefully made someone’s day when they received the package at their doorstep! It was such a fun and extremely delicious event. Not only that, GFBCS is also a fund raiser for Cookies For Kids’ Cancer 🙂 Having fun while doing goods, it’s perfect for the holiday season.

Marzipan Filled Rugelach | wildwildwhisk.comMarzipan Filled Rugelach | wildwildwhisk.comMarzipan Filled Rugelach | wildwildwhisk.comMarzipan Filled Rugelach | wildwildwhisk.comEver since I tried my hand at making homemade almond paste/marzipan (for this Apple Tart with Almond Paste Filling), I’ve been plotting what else I can bake with it. These Rugelach were the perfect candidates, and also totally fitting for a Christmas cookie! I normally make these with just a cinnamon sugar filling, which I love, cuz who doesn’t love cinnamon? But the marzipan definitely took it to another level. It doesn’t hurt that Ryan loves marzipan.

This recipe makes 4 dozen Rugelach, but trust me, they won’t go to waste because it is so easy to devour several of them in one sitting. I made these with 50% white whole wheat flour and 50% all-purpose flour. The first time I made these, I was afraid the whole wheat flour would dry out the cookies, but there was no problem at all. There was really no difference from the one I used to make with 100% all-purpose flour, except a little extra whole grain nutrition.

Marzipan Filled Rugelach | wildwildwhisk.comThis recipe is adapted from Ina Garten’s Rugelach

Marzipan Filled Rugelach | wildwildwhisk.com

Almond Paste Filled Rugelach

These delicious and flaky Rugelach are filled with almond paste. They are not too sweet yet are so satisfying and indulgent. They are perfect for your holiday cookie spread!
5 from 5 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: Eastern European
Prep Time: 2 hours
Cook Time: 17 minutes
Total Time: 2 hours 17 minutes
Servings: 4 dozens
Calories: 114kcal
Author: Trang


For the Rugelach:

  • 8 oz cream cheese – room temperature
  • 8 oz unsalted butter – room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour

For the Marzipan filling:

  • 2 cup almond meal
  • 1 1/4 cup powder sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon almond extract
  • 2 egg whites

Egg wash:

  • 1 egg
  • 1 tablespoon water or milk
  • 1/2 cup sliced almond
  • 1 tablespoon granulated sugar
  • Powder sugar for dusting


  • Cream the cream cheese and butter in a medium mixing bowl with the whisk attachment on medium high speed until fluffy.
  • Scrape off the butter and cheese mixture from the whisk and replace with a paddle attachment. Add sugar, salt and almond extract and beat on medium to combine.
  • Reduce mixer speed to low and slowly add the flour and mix until just combined.
  • Scrape the dough out onto a well-floured board (I used all-purpose flour for the board), and shape into a disk. Divide into four equal parts, shape each into a ball then flatten into a disk and wrap in plastic. Let the dough rest in the fridge for at least an hour.
  • For the almond paste, add almond meal, powder sugar and salt to a large bowl and mix to combine. Then add the almond extract and egg white and mix with a spatula until a paste form. Set aside, this can be made ahead and kept in the refrigerator for up to 10 days. This will yield about 14 oz.
  • When the dough is harden enough such that you can still roll it easily, take the disk of dough out of the fridge and roll out to about a 9” circle (working with one disk at a time).
  • Take a quarter of the almond paste, about 3.5 oz, and spread it on top of the dough. You want to first make a ring of marzipan about 1” – 2” from the edge of the circle, then use a spatula or your fingers, press and spread it out as closed to the edge as you can and into the middle of the circle leaving about 1” circle in the middle without almond paste. So basically you’re making a donut shape almond paste layer on top of the 9” circle of dough.
  • Then cut the circle into 12 triangles, first cut the circle into quarters, then cut each quarter into thirds. I used a pizza cutter for this step.
  • Roll the larger end of each triangle in to make a crescent shape cookie, place cookies on a parchment line baking sheet.
  • Repeat with the remaining 3 disks of dough and place the baking sheet in the fridge to let the cookies rest.
  • Preheat oven to 350°F.
  • Beat one egg with a tablespoon of water or milk to make egg wash.
  • Brush egg wash all over the cookies, spread sliced almond and sprinkle granulated sugar over the top.
  • Bake for 17 minutes, until the bottom of the cookies are brown.
  • Let cool completely on a wire rack, dust with powder sugar when cooled.


  • Prep time is estimated and includes inactive time while dough and cookies are being chilled in the fridge.
  • You can substitute store bought almond paste in this recipe. It will take 2 packages, each is 7 oz. 
  • Store bought almond paste may be slightly harder than homemade. You may not be able to spread it easily with your fingers on top of the dough. In this case, you can roll it out between two pieces of parchment paper into a circle smaller than your dough with a rolling pin before adding it on top of the dough.


Serving: 26g | Calories: 114kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

Marzipan Filled Rugelach | wildwildwhisk.com

Almond Paste Rugelach long pin collage

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  1. Adam
    February 10, 2020 /

    Can’t wait to try this recipe. Has anyone made this with Solo Brand Almond filling or store-bought Marzipan? How were the results?

    Is the cookie exchange still happening. I would love to be a part of it. I have a great recipe for Rosemary Marmalade Thumbprints that are mighty tasty!

    • Trang
      February 10, 2020 /

      Hey Adam, I’ve made these with Odense brand almond paste. You can make your own almond paste as well, it’s very easy! The cookie exchange is no longer happening, unfortunately.

  2. Karen
    December 31, 2019 /

    5 stars
    This is by far the best rugelach recipe, ever! Made these for Christmas with leftover homemade almond paste and – WOW! The flavor and texture of these little beauties is nothing short of absolute baked perfection. The only thing that I would do differently next time would be to lightly toast the sliced almonds for the tops, as they didn’t toast quite enough during the baking process, and I like my almond garnish crispy. If everyone had this almond rugelach around the house on a regular basis, the world would be a happier place.

    • Trang
      January 1, 2020 /

      Thank you so much Karen! Delicious treats will surely make the world a happier place 🙂

  3. Brittney
    December 10, 2019 /

    Can you use pre-made marzipan for the filling?

    • Trang
      December 10, 2019 /

      Yes you can. I would get Odense Almond paste or marzipan, either should work but marzipan will have more sugar.

  4. Jessica Williams
    November 22, 2017 /

    5 stars
    This looks amazing- I’m going to try it! Thank you!

  5. November 21, 2017 /

    5 stars
    I love marzipan and can’t wait to try these cookies to share with neighbors next month!

  6. January 24, 2015 /

    Hi, Wow! Love rugelach What a wonderful idea with the marzipan filling. Will have to give them a try.

    • January 24, 2015 /

      Thanks Marisa! I make the same rugelach recipe with many different fillings but I have to say the marzipan filling is probably my favorite now! 🙂

  7. December 18, 2014 /

    Just beautiful! I love that you included some whole wheat flour too. I’m glad to have found you on Tastespotting and will be back!

    • December 18, 2014 /

      Thank you Andrea, I’m glad you visit. It seems that we have both reached 6 months of blogging 😉

  8. Tina @ Just Putzing Around the Kitchen
    December 18, 2014 /

    I love rugelach, and your marzipan version looks fabulous!

  9. Thalia @ butter and brioche
    December 16, 2014 /

    5 stars
    I love anything flavoured with marzipan, so these rugelach I know I would LOVE. Totally need to make the recipe!

    • December 17, 2014 /

      You would love it Thalia! I haven’t had one person said no to these 😉 Let me know how they turn out if you make them!

  10. December 16, 2014 /

    These cookies are absolutely amazing. Make them…now! Thank you so much for the lovely cookie package this year! Happy holidays.

    • December 17, 2014 /

      Thank you Jennie! It was my pleasure, I’m so happy to share, it’s the whole point of baking 😀

  11. April @ Girl Gone Gourmet
    December 16, 2014 /

    They look perfect – I’m sure the recipients are very happy 🙂

  12. Julie
    December 15, 2014 /

    5 stars
    Wow. I didn’t know that’s how easy it was to make marzipan! I loved your cookies… actually, my family ate them all!

    • December 17, 2014 /

      I’m so glad your family liked them too Julie! haha

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