Everything we do at Cafe 21 is made from scratch and with love. Chef Leyla wanted to share one of her most favorite recipes. Azeri Rugelach is a soft, flaky filled pastry which is typically enjoyed daily with tea.



  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup unsalted butter or margarine
  • 1 package cream cheese (8 ounces)
  • ⅓ cup sour cream
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 cup of finely chopped walnuts
  • 1 cup of Nature’s Kitchen & Market Fig Jam (can be made with NKM Quince Jam too)
  • ½ cup of raisins (optional)


Baking Instructions

  1. Cut cold butter or margarine and cream cheese into bits.
  2. In the food processor, pulse the following ingredients until they become crumbly: flour, salt, butter or margarine, cream cheese and sour cream.
  3. Shape crumbly mixture into disks, four equal parts.
  4. Wrap each disk and chill for 2 hours. Can be kept in the freezer for up to 1 month.
  5. Roll each disk into a 9 inch round keeping other disks chilled until you are ready to roll them.
  6. Spread the fig jam and sprinkle nut mixture on top of 9 inch round and press lightly into dough.
  7. With  knife or pizza cutter, cut each round into 12 wedges.
  8. Roll wedges from wide to narrow, you will end up with a croissant or horn shaped pastries.
  9. Place on an ungreased baking sheets and chill rugelach 20 minutes before baking.
  10. Preheat oven to 400 degrees Fahrenheit.
  11. Bake them in the center rack of your oven 20 to 30 minutes until lightly golden.
  12. Cool on wire racks and enjoy!

Be sure to stop by the Nature’s Kitchen & Market for your jams and organic teas. Just visit to check out the online shop or stop by either Cafe 21 location.


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