Raspberry Rugelach Recipe

Name: Raspberry Rugelach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; 1 8-ounce bar cream cheese, at room temperature; 1 teaspoon pure vanilla extract; 1 cup sugar; 2 cups all-purpose flour, spooned and leveled, plus more for the work surface; 1/2 teaspoon kosher salt; 1 1/4 cups walnuts; 1 teaspoon ground cinnamon; 1/2 cup seedless raspberry jam; 1 large egg, beaten with 1 tablespoon water

Servings: persons

1
With an electric mixer, beat the butter, cream cheese, vanilla, and 1/3 cup of the sugar at medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to low and gradually add the flour and salt, mixing just until combined (do not overmix).
2
Form the dough into 4 disks and wrap in plastic. Chill until firm, at least 2 hours and up to 2 days.
3
Heat oven to 325u00b0 F. Line 2 baking sheets with parchment. In a food processor, combine the walnuts, cinnamon, and the remaining 2/3 cup sugar and process until the nuts are finely ground. Reserve 1/2 cup of the nut mixture for the tops of the cookies; transfer the remainder to a small bowl for the filling.
4
Working with 1 disk at a time (keep the remaining disks chilled), on a lightly floured surface, roll out the dough to form a 9-inch round. Spread it with 2 tablespoons of the jam and sprinkle with 1/4 of the walnut mixture in the bowl. Using a pizza cutter or sharp knife, cut the round into 12 equal wedges. Roll up each wedge, starting at the outer edge. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Brush with the egg mixture and sprinkle with 2 tablespoons of the reserved nut mixture.
5
Bake the cookies, rotating the baking sheets halfway through, until golden, 30 to 35 minutes. Transfer the cookies to a wire rack to cool completely.
6
Storage suggestion: Store the rugelach at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

1186

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, at room temperature, 1 8-ounce bar cream cheese, at room temperature, 1 teaspoon pure vanilla extract, 1 cup sugar, and more.

Yes, Raspberry Rugelach falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raspberry Rugelach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions