There’s something undeniably comforting about rugelach—those beautifully spiraled cookies that melt in your mouth with just the right balance of tart fruit, nutty crunch, and tender, buttery dough. This raspberry walnut rugelach with cream cheese dough is a slightly indulgent spin on a rugelach recipe traditional to many Jewish households, yet it’s also perfect for modern-day bakers looking for something delicious, approachable, and festive. The tangy raspberry jam paired with crunchy toasted walnuts and a rich cream cheese pastry makes this version stand out in a sea of rugelach cookies recipes. Whether you're planning a holiday tray or just want a cozy baking weekend, this is one of those easy rugalech recipes that you’ll come back to again and again.
Raspberry Walnut Rugelach with Cream Cheese Dough
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Chilling Time 1 hour hr
Total Time 2 hours hrs
Course Dessert
Cuisine Ashkenazi, Jewish
Servings 32 rugelach cookies
Stand mixer or hand mixer For creaming the butter and cream cheese. Alternatively, use a sturdy spatula and bowl if you're up for an arm workout.
Rolling Pin To roll out the dough evenly. A wine bottle can serve in a pinch.
Sharp knife or pizza cutter To cut the dough into wedges.
Pastry Brush For applying egg wash. A small spoon can work if needed.
Baking sheets Lined with parchment paper or a silicone baking mat.
Plastic wrap For chilling the dough before rolling.
Cooling rack Optional, but helps keep the rugelach crispy on the bottom.
For the cream cheese dough
- 8 oz 1 cup full-fat cream cheese, softened
- 1 cup unsalted butter softened
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
For the filling
- 3/4 cup raspberry preserves seedless preferred
- 1 cup finely chopped toasted walnuts
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
For finishing
- 1 large egg beaten with 1 tablespoon water (egg wash)
- 2 tablespoons turbinado or demerara sugar for sprinkling
Make the Cream Cheese Dough
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar, vanilla extract, and salt, and mix again until well combined. Gradually mix in the flour just until a dough forms. Avoid overmixing; the goal is a tender pastry.
Divide the dough into 2 equal portions, flatten each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 24 hours). Chilling is essential for easy handling and to prevent the dough from becoming too sticky when rolled out.
Prepare the Filling
While the dough chills, toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant. Let them cool, then finely chop. Mix together the chopped walnuts, sugar, and cinnamon in a small bowl.
Roll and Fill the Dough
On a lightly floured surface, roll one dough disk into a 10 to 12-inch circle. If the dough is sticking, lightly dust the top with flour or roll between parchment sheets.
Spread half of the raspberry preserves over the circle, leaving a small border at the edges. Evenly sprinkle half of the walnut-sugar mixture over the jam.
Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges (like slicing a pizza). Starting at the wide end, roll each wedge tightly into a crescent. Place the cookies, tip-side down, on a parchment-lined baking sheet.
Repeat with the second dough disk and remaining filling.
Chill and Bake
Once all rugelach cookies are shaped, chill them on the baking sheet in the fridge for 15–20 minutes. This helps the cookies maintain their shape and prevents spreading.
While they chill, preheat the oven to 350°F (175°C).
Brush each cookie with egg wash and sprinkle with turbinado sugar. Bake for 22–25 minutes, or until golden brown and slightly crisp on the edges.
Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. These rugelach cookies are best enjoyed slightly warm or at room temperature.
Pairings
Raspberry walnut rugelach goes beautifully with a range of drinks and accompaniments, making it ideal for both casual snacking and elegant entertaining.
- Beverages: A cup of earl grey tea or strong black coffee is perfect to balance the sweetness and richness. For something a bit more special, serve with a small glass of port or a late-harvest wine.
- Dessert platters: Pair these with other Jewish recipes like honey cake or mandelbrot for a traditional holiday dessert table. They also sit well next to easy chocolate rugelach or puff pastry rugelach variations to give your guests options.
- Cheese board addition: Believe it or not, these cookies add a nice sweet-savory contrast when included in a holiday cheese board, especially with sharp cheddar or creamy brie.
FAQs
1. Can I use puff pastry instead of cream cheese dough?
Technically, yes. If you’re short on time or want to try puff pastry rugelach, you can substitute with store-bought puff pastry. The result will be flakier and more croissant-like, but you’ll lose that tangy, rich texture that defines the traditional cream cheese dough.
2. What type of raspberry preserves should I use?
Seedless raspberry preserves work best for a smooth, spreadable texture that doesn’t overpower the delicate dough. However, you can use any high-quality preserve you love. If you want to tone down the tartness, mix with a bit of honey or a sweeter jam like apricot.
3. Can I freeze these cookies?
Absolutely. These cookies freeze very well, both baked and unbaked. To freeze unbaked rugelach, shape them and place on a baking sheet to freeze until solid, then transfer to a bag. Bake straight from frozen, adding a few minutes to the baking time. Baked rugelach can be frozen and thawed at room temperature.
4. Can I use other nuts besides walnuts?
Yes, though this is a walnut rugelach recipe, pecans or almonds can also work beautifully. Just make sure to toast and finely chop them for the best texture and flavor.
5. How to make rugelach cookies in advance for the holidays?
Rugelach is one of those cookies that actually improves in flavor after a day or two. Make the dough a few days ahead, shape and chill the cookies, then bake them off as needed. They store well at room temperature in an airtight container for up to 5 days, making them ideal for holiday prep.
