Why You’ll Love This Recipe

Raspberry Rugelach are tender, flaky pastries filled with sweet raspberry preserves and a hint of cinnamon sugar, rolled into elegant crescent shapes. These traditional Jewish treats are perfect for holidays, celebrations, or simply enjoying with a warm beverage. With their buttery dough and fruity filling, they offer a delightful balance of texture and flavor in every bite.

ingredients

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

cream cheeseunsalted butterall-purpose floursugarsaltvanilla extractraspberry preservesground cinnamongranulated sugar for sprinklingegg (for egg wash)

directions

In a large mixing bowl, cream together the cream cheese and butter until smooth and fluffy.

Add the flour, sugar, salt, and vanilla extract, mixing until the dough comes together.

Divide the dough into 2 equal portions, flatten into 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.

Roll out one disc of dough on a floured surface into a 10-inch circle.

Spread a thin layer of raspberry preserves over the dough.

In a small bowl, mix ground cinnamon and sugar, then sprinkle over the preserves.

Cut the dough into 12 wedges like a pizza.

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

Place the rolled rugelach on the prepared baking sheet, point side down.

Brush each with egg wash and sprinkle with granulated sugar.

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

Cool on a wire rack before serving.

Servings and timing

This recipe yields approximately 24 rugelach pastries.Preparation time: 25 minutesChill time: 1 hourBaking time: 20-25 minutesTotal time: 1 hour 50 minutes

Variations

Use apricot or strawberry preserves instead of raspberry for different fruit flavors.

Add finely chopped nuts, such as walnuts or pecans, to the filling for extra crunch.

Sprinkle mini chocolate chips over the preserves before rolling.

Replace cinnamon sugar with a cocoa-sugar mix for a chocolate twist.

storage/reheating

Store Raspberry Rugelach in an airtight container at room temperature for up to 5 days.They can also be refrigerated for up to 10 days or frozen for up to 2 months.To reheat, warm them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

What is rugelach?

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

Can I make the dough ahead of time?

Yes, the dough can be made up to 3 days in advance and kept refrigerated, or frozen for up to 1 month.

Do I need to use egg wash?

The egg wash gives rugelach a golden color and helps the sugar stick, but it can be skipped for an egg-free version.

Can I use puff pastry instead of homemade dough?

Traditional rugelach uses cream cheese dough, but puff pastry can be used as a quick alternative with a different texture.

Why is my dough too sticky?

Make sure the dough is well-chilled before rolling and use flour on your surface as needed.

Can I use low-fat cream cheese?

For best results, use full-fat cream cheese to achieve the proper texture and richness.

Do rugelach have to be crescent-shaped?

No, you can also roll the dough into a log, slice into pinwheels, and bake them that way.

Conclusion

Raspberry Rugelach are a delightful blend of buttery pastry and sweet-tart fruit filling that’s perfect for any occasion. Easy to make and beautiful to serve, they bring old-world charm and modern flavor to your dessert table. Once you try them, they’re bound to become a go-to favorite for gatherings or cozy moments at home.