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Raspberry Rugelach
5 from 1 vote

Raspberry Rugelach

Rugelach is part pastry and part cookie. This slice-and-bake method makes rugelach production a breeze. The combination of raspberry jam swirl and crunchy pistachios makes these rugelach a winner!
Yield: makes 4 dozen 1-inch pastries
Course: Dessert
Cuisine: American
Keyword: raspberry pastry, raspberry cookie, raspberry rugelach
Servings: 48 cookies
Author: Maryanne Cabrera

Ingredients

Dough:

  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 4 oz cream cheese, cut into 4 slices, slightly cold
  • ½ cup unsalted butter, cut into tablespoons, slightly cold

Filling:

  • 2 Tablespoon unsalted butter, melted, slightly cooled
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • raspberry jam, recipe follows
  • ½ cup lightly toasted pistachios, chopped
  • 1 large egg
  • turbinado sugar, for sprinkling as needed

Raspberry Jam:

  • 1 pound fresh raspberries
  • 1 cup granulated sugar

Instructions

Dough:

  • In the bowl of a food processor, pulse together flour and salt. Add cream cheese and butter. Pulse together until the mixture looks like large curds. Do not overmix and do not allow dough to form a ball.
  • Turn shaggy dough out onto a clean working surface. Knead and push bits of dough together.  Divide into two equal parts and flatten to a rectangle.  Wrap in plastic wrap and let chill for at least 2 hours (up to 1 day).

Assembly:

  • Preheat oven to 375°F.  Line baking sheets with parchment paper and set aside.
  • Mix together granulated sugar and cinnamon. Set aside.  In separate bowls, have melted butter, raspberry jam, and toasted pistachios ready.
  • Work with one chilled dough rectangle at a time. Divide dough into two parts. On a lightly floured surface, roll each part into a rectangle about 12 x 6-inches. Brush surface of rectangle with melted butter. Sprinkle with cinnamon sugar mixture. Spread a thin layer of raspberry jam. Sprinkle chopped pistachios and additional cinnamon sugar.
  • Starting at the long end, carefully roll up the dough into a tight log. Place rolls seam side down on baking sheet. Repeat with remaining half of dough. You should end up with 4 logs. Let logs rest in the freezer for 15 minutes.
  • Meanwhile, beat egg with ½ Tbsp of water.  Remove logs from the freezer.  Brush egg wash over logs. Using a sharp knife (or serrated knife), cut the logs into slices about 1-inch thick. Place slices on parchment lined baking sheet seam side down.
  • Brush additional egg wash over the tops of the slices. Sprinkle turbinado sugar on top.  Bake for 15-18 minutes, rotating the sheets halfway through baking. The finished pastries should be golden brown in color. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool to room temperature.

Raspberry Jam:

  • Place raspberries in a medium pot. Mash raspberries and add sugar.  Bring mixture to a boil over high heat. Stirring occasionally, cook until mixture registers 240° F on a candy thermometer.  This can take anywhere from 10-30 minutes.
  • Remove from heat.  If canning, follow directions here.  Otherwise, transfer to a clean heat-proof container.  Allow to cool to room temperature and store in the fridge until ready to use.

Notes

  • Baked rugelach will keep in an airtight container for 3 days.  
  • Unbaked rolls and sliced cookies can be wrapped in plastic wrap and kept frozen for up to 2 months.  Simply bake them straight from the freezer when ready.  
ADAPTED FROM BAKING CHEZ MOI BY DORIE GREENSPAN