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Phyllo Rugelach Pastries

Total Time: 22 MIN Makes: 30 pastries
Prep Time: 15 MIN Cook Time: 7 MIN

Enjoy delicious and simple Phyllo desserts that you and your friends will enjoy including these Phyllo Rugelach Pastries.

  • 20 sheets (1 roll) Athens® Phyllo Dough (9″ x 14″), thawed
  • 1 stick butter, melted†
  • 1/4 cup ground almonds
  • 3/4 cup filling (such as canned cherries, canned pastry filling, jam or poppy seed paste)
  • 1/4 cup confectioner’s sugar (for garnish)†


Preheat oven to 350⁰F. Thaw one roll of Phyllo, following instructions on package. Open the Phyllo and cover the sheets with plastic wrap, then cover with a damp towel to prevent drying out. Place one sheet of Phyllo on work surface and brush lightly with butter. Sprinkle with 1/4 teaspoon of almonds. Layer one more sheet of Phyllo, butter and sprinkle with 1/4 teaspoon of almonds. Fold dough in half lengthwise. Brush lightly with butter. Cut strip into 3 squares, each approximately 4 1/2”. Fold each diagonally to form 3 triangles. Place 1 tablespoon filling in center of long side. Lift dough over and roll like a croissant. Place on baking sheet. Brush with butter and bake for 7 minutes or until golden brown. Sprinkle with confectioner’s sugar. Serve at room temperature.


1 pastry (19g). Amount per serving: Calories – 80, Calories from Fat – 30, Total Fat – 3.5g, Saturated Fat – 2g, Trans Fat – 0g, Cholesterol – 9mg, Total Carbohydrate – 9g, Sugars – 5g, Protein – 1g


While jam, preserves and spreadable fruit can be used as filling, canned pastry filling seems to stay in best while baking.