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Raspberry Walnut Rugelach with Cream Cheese dough

Raspberry Walnut Rugelach with Cream Cheese Dough

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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine Ashkenazi, Jewish
Servings 32 rugelach cookies

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Cream Cheese Dough

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with the second dough disk and remaining filling.

Chill and Bake

  1. 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.
  2. While they chill, preheat the oven to 350°F (175°C).
  3. 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

  1. 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.