Raspberry Rugelach Recipe
Tender, flaky cookies filled with tangy raspberry preserve.
Servings 36 cookies
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
- Measure the flour and powdered sugar into a bowl of a food processor and add half of the butter.
- Pulse for about 8 times until the butter is the size of small peas.
- 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.
- Dump the mixture onto a clean work surface and use your hands to press it into a rectangle.
- Cut the pressed dough into two equal pieces and wrap each piece with plastic wrap.
- Refrigerate for 6-8 hours.
Shape the cookies
- Preheat your oven to 400F (204C) and line two large baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator, and roll it over a lightly flours work surface into a 12-inch circle.
- 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.
- Spread the dough with 2-3 tablespoons of the raspberry preserve and sprinkle with the chopped almonds.
- Using a sharp knife, or a pizza wheel, cut the circle into 12-16 equal wedges. Like you are slicing pizza.
- Roll each wedge starting from the wide side towards the end.
- 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.
- Brush the unbaked cookies with the egg yolks, and sprinkle with Turbinado sugar.
- Bake over the middle oven rack for 15-17 minutes, until the cookies puff and get a deep golden brown color.
- Remove from the oven and set aside to cool before serving.
- To shape the cookies into the classic Rugelach shape:Roll the dough into a 12x15-inch rectangle and cut it to 3 4x5 rectangles.Spread each with the preserve, sprinkle with the chopped almonds and fold each two-three times.Cut each log into 12-16 pieces.
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.