Why You’ll Love This Recipe

Raspberry Rugelach is a tender, flaky pastry filled with sweet raspberry preserves and often accented with nuts or cinnamon sugar. These crescent-shaped cookies are perfect for holidays, tea time, or gifting. With a rich cream cheese dough and vibrant fruit filling, they offer a delightful balance of tartness and sweetness in every bite.

ingredients

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

all-purpose flourunsalted buttercream cheesesugarsaltvanilla extractraspberry preservesground cinnamongranulated sugar (for sprinkling)chopped walnuts or pecans (optional)egg (for egg wash)

directions

In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

Add sugar, vanilla extract, and salt, mixing until fully combined.

Gradually add the flour and mix just until the dough comes together—do not overmix.

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough into a 10-12 inch circle.

Spread a thin layer of raspberry preserves over the surface, leaving a slight border.

Sprinkle with cinnamon sugar and nuts if using.

Using a pizza cutter or sharp knife, cut the dough into 12 wedges like a pizza.

Starting from the wide end, roll each wedge into a crescent shape.

Place the rugelach on the prepared baking sheet, tip side down.

Brush each with a light egg wash and sprinkle with granulated sugar.

Bake for 20–25 minutes, or until golden brown.

Cool completely on wire racks before serving.

Servings and timing

This recipe yields approximately 24 rugelach.Preparation time: 25 minutesChilling time: 1 hourBaking time: 20–25 minutesTotal time: 1 hour 50 minutes

Variations

Swap raspberry preserves for apricot, strawberry, or fig jam.

Add mini chocolate chips to the filling for a richer twist.

Use chopped dried fruits like cranberries or dates for added texture.

Add a dash of orange zest to the dough for a citrus note.

Top with a drizzle of glaze instead of sugar for a bakery-style finish.

storage/reheating

Store Raspberry Rugelach in an airtight container at room temperature for up to 5 days.They can be frozen for up to 2 months; thaw at room temperature before serving.To refresh, warm in a 300°F (150°C) oven for 5–7 minutes if desired.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead and kept refrigerated.

Do I need to use an egg wash?

It’s optional but gives the rugelach a golden, glossy finish.

Can I freeze unbaked rugelach?

Yes, freeze them on a tray, then transfer to a bag and bake directly from frozen.

What if my dough cracks when rolling?

Let it sit at room temperature for a few minutes to soften slightly.

Can I use puff pastry instead?

Traditional rugelach uses cream cheese dough, but puff pastry works for a shortcut.

Is it better to use seedless jam?

Yes, seedless raspberry preserves give a smoother texture.

Can I skip the nuts?

Absolutely—leave them out or substitute with something else crunchy like granola.

Why are my rugelach leaking?

Too much filling can cause leaks; spread a thin, even layer and don’t overfill.

How thick should I roll the dough?

About 1/8 inch thick is ideal—thin enough to roll but thick enough to hold shape.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

Conclusion

Raspberry Rugelach brings together the flaky richness of a buttery dough with the bright, fruity sweetness of raspberry filling. Whether enjoyed with coffee, shared during holidays, or savored as a special homemade treat, these cookies offer timeless flavor and cozy charm in every bite.