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Phyllo Rugelach Pastries

Total Time: 22 MIN Makes: 27 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.

  • 18 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, curd or poppy seed paste)
  • 1/4 cup confectioners sugar (for garnish)


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375⁰F. Unroll and cover phyllo sheets with plastic wrap and then a slightly 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 and brush with butter. Repeat process with remaining phyllo. Bake for 7 minutes or until golden brown. Sprinkle with confectioners 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.