Description

Raspberry Rugelach are tender, flaky pastries filled with raspberry jam and a sweet nut and cinnamon mixture, rolled into crescents and baked until golden. A traditional Jewish treat, perfect for holidays or everyday indulgence.

Ingredients

Units Scale

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
8 oz cream cheese, cold and cut into cubes
1/4 cup granulated sugar
1/2 cup raspberry jam
1/2 cup finely chopped walnuts (or pecans)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 egg, beaten (for egg wash)
Powdered sugar, for dusting (optional)

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Instructions

In a food processor, combine flour and salt. Add cold butter and cream cheese and pulse until the dough starts to come together in clumps.
Turn out onto a floured surface and knead briefly. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a small bowl, mix brown sugar, chopped nuts, and cinnamon.
Roll out one disc of dough into a 10-inch circle on a lightly floured surface. Spread half the jam over the dough, then sprinkle with half the sugar-nut mixture.
Cut the circle into 12 wedges. Roll each wedge up from the wide end to the point to form a crescent shape.
Place rugelach on prepared baking sheet, point-side down. Repeat with second disc of dough.
Brush each rugelach with beaten egg and bake for 20-25 minutes, or until golden brown.
Cool on wire racks. Dust with powdered sugar if desired before serving.

Notes

Dough can be made ahead and chilled overnight.
Feel free to substitute raspberry jam with apricot or another favorite flavor.
Ensure jam is spread thinly to prevent excess leakage during baking.

Nutrition

Serving Size: 1 rugelach
Calories: 150
Sugar: 9g
Sodium: 45mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg