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Raspberry-Almond Rugelach Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 3 hrs 15 mins
  • Yield: 12 to 16 servings

Description

Raspberry-Almond Rugelach is a classic Jewish pastry featuring a tender cream cheese and butter dough filled with tangy raspberry jam, toasted almonds, and a touch of sugar and breadcrumbs for texture. You can choose between crescent-shaped or sliced versions, both baked to golden perfection and topped with sparkling sugar for a delightful crunch. This recipe involves chilling the dough to achieve a flaky, delicate crumb and results in a richly satisfying dessert perfect for holidays or special occasions.

Ingredients

For the Dough:

  • 4 1/4 ounces all-purpose flour (118g; about 3/4 cup plus 3 tablespoons), plus more for dusting
  • 4 ounces unsalted butter (113g; 8 tablespoons), cut into large cubes
  • 4 ounces cold cream cheese (113g; 8 tablespoons), cut into large cubes
  • 1/2 teaspoon finely grated orange zest from 1 medium orange
  • 1/8 teaspoon Diamond Crystal kosher salt (use half if using table salt)

For the Filling and to Finish:

  • 1 ounce almonds (28g; about 1/4 cup), toasted and finely chopped
  • 1 tablespoon granulated sugar (about 1/2 ounce; 15g)
  • 2 tablespoons fresh breadcrumbs (1/2 ounce; 14g)
  • 6 ounces raspberry jam (170g; 1/2 cup), homemade or high-quality store-bought like Bonne Maman
  • 1 egg yolk whisked with 1 teaspoon (5ml) cool water
  • 1 teaspoon sparkling sugar

Instructions

  1. Make the Dough: In a food processor, combine the flour, butter, cream cheese, orange zest, and salt. Pulse 4 to 5 times to combine, then process continuously until the dough forms a shaggy ball, about 1 minute.
  2. Shape and Chill Dough: Transfer the dough to a lightly floured piece of plastic wrap. Form into either a 5-inch diameter disk for crescent cookies or a 3- by 4-inch rectangle for sliced cookies. Dust with flour, wrap tightly, press lightly with a rolling pin to smooth, and tap edges for smoothness. Chill until the dough reaches 40°F (4°C), about 1 hour, or freeze for up to 3 months.
  3. Prepare Oven and Baking Sheet: Preheat oven to 375°F (190°C). Adjust oven rack to middle position. Stack two baking sheets and line the top one with parchment paper; set aside.
  4. Make Almond Filling Mix: In a small bowl, combine toasted chopped almonds and granulated sugar.
  5. Crescent-Style Rugelach: On a floured surface, roll dough into a 9-inch circle. Trim edges with a plate and knife. Spread raspberry jam evenly over dough, leaving a 1/2-inch border. Sprinkle almond-sugar mixture over jam, then sprinkle bread crumbs on top. Cut dough into 16 wedges using a sharp knife or pastry wheel. Roll each wedge from the wide end, sealing the tip. Place seam side down 2 inches apart on baking sheet. Freeze at least 20 minutes before baking or freeze hard for long-term storage.
  6. Sliced Rugelach: Roll dough into a 4- by 12-inch rectangle on floured surface. Spread raspberry jam evenly, leaving a 1/2-inch border on the two longer edges. Sprinkle with almond-sugar mixture and bread crumbs. Roll tightly from one short edge into a spiral with 3 full revolutions, sealing the seam. Chill or freeze roll for 30–45 minutes. Slice into 12 isosceles trapezoid-shaped cookies, keeping edges between 1/2 and 1 1/2 inches. Place seam side down on baking sheet. Freeze at least 20 minutes before baking or freeze hard for long-term storage.
  7. Apply Egg Wash and Sugar: Brush cookie surfaces with egg yolk wash (egg yolk plus water) using a pastry brush. Sprinkle sparkling sugar evenly over the cookies.
  8. Bake: Bake at 375°F (190°C) for 22 to 25 minutes until golden brown and flaky. The bottoms should be caramelized without burning. Some filling may leak, which is normal.
  9. Cool and Store: Transfer cookies on parchment to a wire rack and cool completely for about 1 hour. Store in an airtight container layered with wax paper for up to 3 weeks or freeze up to 1 month.

Notes

  • Dough can be frozen up to 3 months; defrost overnight in the refrigerator before using.
  • Freezing formed cookies before baking improves texture and ease of handling; store frozen up to 6 months.
  • Use sparkling sugar for topping to achieve a crunchy, decorative finish.
  • Rolling the dough smoothly with even edges prevents cracking during baking.
  • Adjust salt quantity if using table salt, as kosher salt volumes differ.
  • This recipe offers two shaping options: crescent wedges and sliced logs, choose depending on your preference.
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Category: Baking
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://saraflavors.com/raspberry-almond-rugelach-recipe/