Raspberry Rugelach

Raspberry Rugelach is a delightful, flaky pastry filled with raspberry preserves and rolled into crescent-shaped cookies. This traditional Jewish treat is beloved for its tender cream cheese dough and sweet-tart fruit filling. Perfect for holidays, special occasions, or simply as a cozy homemade dessert, raspberry rugelach brings a touch of old-world charm to any table.

Why You’ll Love This Recipe

Raspberry Rugelach is a timeless pastry that strikes the perfect balance between tender, buttery dough and fruity filling. The dough, made with cream cheese, is rich yet delicate, and when paired with sweet raspberry preserves, it creates a melt-in-your-mouth experience. These pastries are surprisingly easy to make and are as visually appealing as they are delicious. They’re great for sharing, gifting, or enjoying with a cup of tea or coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter
• Cream cheese
• Salt
• Granulated sugar
• Raspberry preserves
• Ground cinnamon
• Chopped walnuts (optional)
• Egg (for egg wash)
• Powdered sugar (optional, for dusting)

Directions

1. In a large bowl, mix the flour and salt.
2. Cut in the cold butter and cream cheese until the mixture resembles coarse crumbs.
3. Form the dough into a ball, divide it into quarters, flatten into discs, and chill for at least 1 hour.
4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
5. On a floured surface, roll one disc into a 9-inch circle. Spread a thin layer of raspberry preserves over the dough.
6. Sprinkle with sugar, cinnamon, and chopped walnuts if using.
7. Cut the circle into 12 wedges like a pizza. Roll each wedge from the wide end toward the point to form a crescent shape.
8. Place rugelach on the baking sheet, point-side down. Brush with egg wash.
9. Bake for 20–25 minutes or until golden brown.
10. Cool on a wire rack. Dust with powdered sugar if desired.

Servings and timing

This recipe makes approximately 48 cookies.
Prep time: 30 minutes (plus 1 hour chill time)
Bake time: 20–25 minutes per batch
Total time: About 2 hours

Variations

• Nut-Free: Omit walnuts for an allergy-friendly version.
• Different Preserves: Try apricot, strawberry, or fig preserves in place of raspberry.
• Chocolate Twist: Add mini chocolate chips to the filling.
• Savory Option: Use cream cheese and herbs with sun-dried tomatoes for a savory rugelach.
• Vegan Version: Use plant-based butter and cream cheese, and skip the egg wash or use a plant-based milk wash.

storage/reheating

Store rugelach in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
To freeze, place cooled cookies in a single layer in a freezer-safe container and freeze for up to 3 months.
Thaw at room temperature before serving. They don’t require reheating but can be gently warmed in a 300°F oven for 5 minutes if desired.

FAQs

What is rugelach?

Rugelach is a traditional Jewish pastry made from cream cheese dough, filled with sweet or savory fillings, and rolled into crescent shapes.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 3 days or frozen for up to a month.

Can I use store-bought pastry dough?

You can, but homemade cream cheese dough gives the best flavor and texture for authentic rugelach.

How do I prevent the filling from leaking out?

Avoid overfilling and make sure to roll the dough tightly. Chilling before baking also helps.

Can I freeze rugelach before baking?

Yes, shape and freeze unbaked rugelach on a baking sheet, then transfer to a container. Bake from frozen, adding a few extra minutes.

Why is my rugelach tough?

Overmixing the dough or using too much flour when rolling can make it tough. Handle the dough gently and sparingly.

What’s the best way to roll out rugelach dough?

Lightly flour your surface and rolling pin. Roll gently from the center outward to form an even circle.

Can I make rugelach without nuts?

Absolutely. Just skip the nuts or replace them with something like shredded coconut or chocolate chips.

Should I chill the rugelach before baking?

Yes, chilling the shaped rugelach for 20 minutes before baking helps them hold their shape and prevents spreading.

Is rugelach served warm or cold?

Typically served at room temperature, but they can be enjoyed slightly warm if desired.

Conclusion

Raspberry Rugelach is a beautifully nostalgic treat that combines buttery, flaky pastry with a burst of sweet raspberry flavor. Whether you’re making them for the holidays, a gathering, or just a quiet weekend bake, these cookies are sure to impress. With a simple dough and endless filling possibilities, rugelach is a versatile recipe you’ll turn to time and again.

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