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Raspberry Rugelach

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Raspberry Rugelach are tender, flaky pastries filled with raspberry preserves and nuts, rolled into crescents and baked to golden perfection.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 8 oz cream cheese, cold and cut into cubes
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup raspberry preserves
  • 1/2 cup finely chopped walnuts or pecans
  • 1/4 cup granulated sugar (for sprinkling)
  • 1 egg (for egg wash)
  • 1 tbsp water (for egg wash)

Instructions

  1. In a food processor, combine flour and salt. Add butter and cream cheese and pulse until the dough forms coarse crumbs.
  2. Add sugar and vanilla extract, and pulse until dough comes together.
  3. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. On a floured surface, roll one dough disk into a 12-inch circle.
  6. Spread half the raspberry preserves evenly over the dough, then sprinkle with half the chopped nuts.
  7. Cut the dough into 12 wedges and roll each wedge from the wide end to the point, forming crescents.
  8. Place rugelach on the baking sheet. Repeat with second dough disk.
  9. Whisk egg with water to make an egg wash and brush each rugelach. Sprinkle with sugar.
  10. Bake for 20–25 minutes, or until golden brown.
  11. Cool on a wire rack before serving.

Notes

  • Dough can be made up to 2 days in advance and kept chilled.
  • Try using apricot or strawberry preserves for variation.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/raspberry-rugelach/