Last updated on February 13th, 2025.

Golden raspberry rugelach cookies are slightly crispy on the outside while remaining soft and buttery on the inside. The raspberry filling caramelized slightly during baking adding a deep fruitiness to the sweet and tangy cookies. 

Raspberry Rugelach cookies over a baking pan.

As ironic as it is, the first time I tried a classic Rugleach cookies was when I moved to the United States. In the holy land, this Jewish pastry is made from a sweet yeasted doughs like these Chocolate Rugelach ,and these Almond Rugelach

After years of tasting countless Rugalch from Kosher delis and bakeries I realized that what makes these cookies so unique and distingue (plus everyone’s favorite cookies) is not its shape but the pastry (dough)or, to be more specific cream cheese pastry. The cream cheese is the perfect addition to the dough and what gives it its unique soft and easy to work with texture, and tender crumbs. I wrote about how cream cheese works in baking in my cookbook “Baking Science“.

For more flaky Rugelach Recipes check out this Strawberry Rugelach recipe, and this Fig Rugelach recipe.

The Perfect Cream Cheese Dough

The complete raspberry rugelach recipe can be found at the bottom of this post in the recipe card.

A classic Rugelach dough is made with the same amount of cream cheese as the butter, and it tender, and slightly chewy. But this rugelach pastry recipe is a cross between puff pastry and shortbread with no signs of chewiness. 

There is no magic trick or a secret ingredients, it is all in the mixing method, which is very similar to making classic pie dough. 

  1. Make sure the butter and cream cheese are very cold, and cut into 1/4-inch pieces.
  2. Measure the flour and baking powder into a bowl of a food processor and add half of the butter. Pulse until the butter is about the size of small peas, about 8 pulses.
  3. Add the remaining pieces of butter and the cold cream cheese and pulse, until you have a crumbly looking mixture that is easily to press into a dough with your hand.
  4. Dump the mixture on your work surface, and use your hands to press it into rectangle. 
  5. Wrap the dough with plastic wrap and refrigerate for at least one hour, or preferably overnight.

Shaping; Two Ways

Crescent shapes are real eye pleasing, but the rectangles folds are the classic shapes, and the easiest to shape. I added the tutorials for both options for you to chose from. Roll the dough over a lightly floured surface and make sure to flour the rolling pin as well. Have a large baking sheet lined with parchment paper ready before you start shaping.

Crescent Shape

  1. Roll out one dough disk into a 12-inch circle. Make sure to rotate the dough by 90 degrees every 1-2 strokes, and roll it gently for an even rolled dough. If you need dust with more flour.
  2. Use a cake ring, pan or a large plate to trace the dough for clean edges.
  3. Spread a thin layer of raspberry preserves over the surface, and sprinkle with the chopped almonds..
  4. Use a sharp knife, or. pizza cutter to cut the circle into 12-16 equal wedges (like you are slicing a large pizza).
  5. Roll each wedge from the wide end to the tip to form a crescent. Place the cookies seam down to avoid the cookies from unrolling during baking.

Log Shape (Easier & Faster)

  1. Roll out the dough into a 12×15-inch rectangle. Use a sharp knife or a pizza wheel to cut the edges for a clean edges.
  2. Cut the rectangle into two, or three 4×5 rectangles. 
  3. Spread raspberry jam evenly, then sprinkle with chopped almonds.
  4. Starting from the long end, fold the dough over it self 3-4 times, about one-inch thickness. (Do not roll it like a jelly roll)
  5. Slice the rolled-up dough into 12-16 equal pieces (about 1-inch each) and line them in over the prepared cookie sheets seam down so they won’t unroll during baking.

Baking

For the beautiful deep golden brown color and shiny look, before baking I like to use a pastry brush to brush the unbaked cookies with an egg wash and sprinkle with Turbinado sugar. Of course you can skip this step, but the cookies have a very small amount of sugar in them so they do not tend to brown very much.

Optional: make cinnamon sugar for extra flavor by mixing 1-2 teaspoons of ground cinnamon in a small bowl.

Yields, Storing and Making Ahead

This recipe yields about 36 crescent-shaped or folded rugelach.

  • Store in an airtight container at room temperature for up to 5 days.
  • For longer storage, freeze in a single layer  in a freezer bag. They last up to 3 months—just let them thaw at room temperature before serving.
  • Reheat the cookies at a 350F (180C) for 5-7 minutes to refresh the texture.
  • You can freeze the cookies unbaked. Line them in a wide airtight container in an even single layer, or in a freeze bag. When ready bake them frozen, adding few more minutes.
crescent shaped cookies.

Raspberry Rugelach Recipe

Tender, flaky cookies filled with tangy raspberry preserve.

Course Dessert
Cuisine jewish
Keyword raspberry rugelach
Prep Time 20 minutes
Cook Time 15 minutes
Servings 36 cookies
Author Dikla

Ingredients

  • 2 Cups (240g) All-purpose flour
  • 2 Tablespoons Powdered sugar
  • 1 Cup (225g) Unsalted cold butter cut into 1/4-inch pieces
  • 1 Cup (225g) Cold cream cheese cut into 1/4-inch pieces
  • 1 Cup (240ml) Raspberry preserve
  • 1 Cup (100g) chopped toasted sliced almonds
  • 2 Egg yolks, beaten for egg wash
  • 1/2 Cup (100g) Turbinado sugar

Instructions

Make The Dough

  1. Measure the flour and powdered sugar into a bowl of a food processor and add half of the butter.

  2. Pulse for about 8 times until the butter is the size of small peas.

  3. Add the rest of the butter and the cream cheese and pulse until you have a grainy looking mixture that can be easily pressed into dough with your hands.

  4. Dump the mixture onto a clean work surface and use your hands to press it into a rectangle.

  5. Cut the pressed dough into two equal pieces and wrap each piece with plastic wrap.

  6. Refrigerate for 6-8 hours.

Shape the cookies

  1. Preheat your oven to 400F (204C) and line two large baking sheets with parchment paper.

  2. Remove one piece of dough from the refrigerator, and roll it over a lightly flours work surface into a 12-inch circle.

  3. Use a sharp knife to cut the edges of the circle. You can use a cake ring, or a large plate to as a guide.

  4. Spread the dough with 2-3 tablespoons of the raspberry preserve and sprinkle with the chopped almonds.

  5. Using a sharp knife, or a pizza wheel, cut the circle into 12-16 equal wedges. Like you are slicing pizza.

  6. Roll each wedge starting from the wide side towards the end.

  7. Line the rolled cookies over the prepared baking sheet, and repeat the process with the second piece of the dough, and what ever dough scraps you have.

  8. Brush the unbaked cookies with the egg yolks, and sprinkle with Turbinado sugar.

  9. Bake over the middle oven rack for 15-17 minutes, until the cookies puff and get a deep golden brown color.

  10. Remove from the oven and set aside to cool before serving.

  11. To shape the cookies into the classic Rugelach shape:

    Roll the dough into a 12×15-inch rectangle and cut it to 3 4×5 rectangles.

    Spread each with the preserve, sprinkle with the chopped almonds and fold each two-three times.

    Cut each log into 12-16 pieces.

Recipe Notes

  • Store the cookies in a air tight container for up to 5 days, or freeze in a freeze bag for up to three months.
  • The recipe yields 36-48 cookies depending on how big you shape them. 
  • You can cut the recipe by half.
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