Description
Classic Raspberry Rugelach Cookies featuring a tender cream cheese and butter dough filled with sweet raspberry preserves, rolled into delicate crescent shapes, brushed with egg wash, and sprinkled with crunchy turbinado sugar for a perfect balance of flaky texture and fruity sweetness.
Ingredients
Dough Ingredients
- 2 sticks unsalted butter (room temperature)
- 8 oz. cream cheese (room temperature)
- 2 Tbsp. sugar
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla extract
Filling and Toppings
- 3/4 cup raspberry preserves
- 2 Tbsp. brown sugar
- 1 egg (for egg wash)
- 1 Tbsp. water (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions
- Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, cream cheese, sugar, brown sugar, and salt until smooth. Mix in the vanilla extract, then gradually add the flour, mixing until a cohesive dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to chill and firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Roll and Fill Dough: On a lightly floured surface, divide the chilled dough into 6 equal portions. Roll each portion into strips measuring approximately 12 inches long by 4 inches wide. Evenly spread the raspberry preserves in a thin line down the center of each dough strip to create a filling.
- Shape the Rugelach: Carefully roll each dough strip from the long end into a tight log, encasing the raspberry filling. Using a sharp knife, cut each log into roughly 1-inch segments to form individual cookies. Place the cookies cut side down onto the prepared baking sheets, ensuring some space between each piece.
- Apply Egg Wash and Sprinkle Sugar: In a small bowl, beat together the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the tops of each cookie with the egg wash. Generously sprinkle turbinado sugar on top for a sparkling finish and added sweetness.
- Bake: Bake the cookies in the preheated oven for 15 to 17 minutes, or until the edges are lightly golden and the cookies feel set. Remove the baking sheets from the oven and allow the rugelach to cool completely on the sheets before serving.
Notes
- Ensure butter and cream cheese are at room temperature for easy mixing and better dough texture.
- Use parchment paper to prevent sticking and promote even baking.
- Chilling the dough helps to make it easier to roll and maintain its shape during baking.
- If raspberry preserves are too thick, warming slightly can help spreadability.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
