Description

Raspberry Rugelach are tender, crescent-shaped pastries filled with raspberry jam, nuts, and a touch of cinnamon. A delightful treat perfect for holidays or special occasions.

Ingredients

Units Scale

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, cold and cut into chunks
8 oz cream cheese, cold and cut into chunks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup finely chopped walnuts or pecans
1/4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon
1 egg (for egg wash)

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Instructions

In a food processor, pulse flour and salt. Add butter and cream cheese; pulse until coarse crumbs form.
Add sugar and vanilla extract; pulse until dough forms. Divide into 2 disks, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a floured surface, roll one dough disk into a 1/8-inch thick circle. Spread raspberry jam evenly over dough.
Sprinkle chopped nuts over the jam layer.
Cut the circle into 12 wedges. Starting from the wide end, roll each wedge toward the center to form a crescent shape.
Place rugelach point-side down on prepared baking sheets.
Mix cinnamon and sugar in a small bowl. Brush rugelach with beaten egg and sprinkle with cinnamon sugar mixture.
Bake for 20–25 minutes, or until golden brown. Cool on a wire rack before serving.

Notes

Dough can be made ahead and refrigerated up to 2 days.
Use seedless raspberry jam for smoother texture.
Substitute other nuts or jams for variation.

Nutrition

Serving Size: 1 piece
Calories: 130
Sugar: 7g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg