Raspberry Rugelach: A Delicious and Easy Recipe

Raspberry Rugelach: These aren’t just cookies; they’re tiny crescents of pure joy, bursting with sweet-tart raspberry goodness and a flaky, buttery crust that practically melts in your mouth. Have you ever bitten into a cookie and felt instantly transported to a cozy bakery, filled with the aroma of warm spices and sweet dough? That’s the magic of rugelach, and this raspberry version is about to become your new favorite treat.

Rugelach, meaning “little twists” in Yiddish, has a rich history deeply intertwined with Jewish culinary traditions. Originating in Eastern European Jewish communities, these delightful pastries were often made for holidays and special occasions. Passed down through generations, each family has their own unique twist on the recipe, making rugelach a symbol of heritage and home.

What makes raspberry rugelach so irresistible? It’s the perfect balance of textures and flavors. The cream cheese dough creates a tender, almost melt-away texture, while the raspberry filling provides a vibrant sweetness that’s perfectly balanced by a hint of cinnamon. They’re also incredibly versatile – perfect for a holiday gathering, a simple afternoon treat with coffee, or even a thoughtful homemade gift. Plus, they’re surprisingly easy to make, and I’m here to guide you through every step of the process. Get ready to impress your friends and family with these delectable little twists!

Ingredients:

• For the Dough:
• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, cold and cut into small cubes
• 8 ounces (226g) cream cheese, cold and cut into small cubes
• 1/2 cup (120ml) sour cream
• 2 tablespoons (30ml) vodka (or cold water)
• For the Raspberry Filling:
• 1 cup (170g) raspberry jam (seedless preferred)
• 1/2 cup (50g) finely ground walnuts or pecans
• 1/4 cup (30g) granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or water
• For Sprinkling:
• Granulated sugar, for sprinkling

Making the Dough:

Okay, let’s get started with the most important part – the dough! This dough is what makes rugelach so tender and flaky, so pay close attention.

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Cut in the Butter and Cream Cheese: Add the cold, cubed butter and cream cheese to the flour mixture. Using a pastry blender or your fingertips (work quickly!), cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and cream cheese – that’s what creates those lovely layers! The key here is to keep everything cold, so don’t overwork it. If your hands are warm, you can even chill the bowl and ingredients beforehand.
3. Add the Wet Ingredients: In a small bowl, whisk together the sour cream and vodka (or cold water). The vodka helps to inhibit gluten development, resulting in a more tender crust. If you prefer not to use vodka, cold water works just fine.
4. Combine Wet and Dry: Gradually add the sour cream mixture to the flour mixture, mixing until just combined. Be careful not to overmix! The dough should come together into a shaggy mass.
5. Divide and Chill: Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial! It allows the gluten to relax, making the dough easier to roll out, and it also allows the butter to firm up, which will contribute to flakiness.

Preparing the Raspberry Filling:

While the dough is chilling, let’s whip up the raspberry filling. This is where the magic happens – the sweet and tangy raspberry flavor combined with the nutty crunch is simply irresistible!

1. Combine Filling Ingredients: In a medium bowl, combine the raspberry jam, ground walnuts or pecans, granulated sugar, cinnamon, and a pinch of salt. Mix well until everything is evenly distributed. Taste and adjust the sweetness or spice level to your liking. If your raspberry jam is particularly thick, you can microwave it for a few seconds to make it easier to spread.

Assembling and Baking the Rugelach:

Now for the fun part – rolling, filling, and shaping these little beauties! Don’t be intimidated; it’s easier than it looks. And the aroma that will fill your kitchen while they bake is simply divine!

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will prevent the rugelach from sticking and make cleanup a breeze.
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Try to keep the circle as even as possible. If the dough is sticking, add a little more flour to the surface.
3. Spread the Filling: Spread half of the raspberry filling evenly over the dough circle, leaving a small border around the edge.
4. Cut into Wedges: Using a pizza cutter or a sharp knife, cut the circle into 12 equal wedges.
5. Roll Up the Rugelach: Starting at the wide end of each wedge, roll it up towards the point, forming a crescent shape.
6. Place on Baking Sheet: Place the rugelach, point-side down, on the prepared baking sheet, leaving about an inch of space between each one.
7. Repeat with Remaining Dough and Filling: Repeat steps 2-6 with the remaining disc of dough and filling.
8. Prepare Egg Wash: In a small bowl, whisk together the egg and milk or water.
9. Brush with Egg Wash: Brush the tops of the rugelach with the egg wash. This will give them a beautiful golden-brown color.
10. Sprinkle with Sugar: Sprinkle the tops of the rugelach generously with granulated sugar.
11. Bake: Bake for 20-25 minutes, or until the rugelach are golden brown and the filling is bubbly.
12. Cool: Let the rugelach cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success:

Here are a few extra tips to ensure your rugelach turn out perfectly every time:

• Keep Everything Cold: This is the most important tip! Cold butter and cream cheese are essential for creating a flaky crust.
• Don’t Overmix the Dough: Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and creating a flakier crust.
• Use Seedless Raspberry Jam: Seedless jam will give you a smoother, more elegant filling.
• Adjust the Filling to Your Liking: Feel free to add other ingredients to the filling, such as chopped nuts, chocolate chips, or dried fruit.
• Don’t Overbake: Overbaked rugelach will be dry and crumbly. Bake until they are golden brown and the filling is bubbly.
• Store Properly: Store rugelach in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Enjoy your homemade Raspberry Rugelach! They’re perfect for holidays, special occasions, or just a sweet treat any time of day. I hope you love them as much as I do!

Conclusion:

And there you have it! Our Raspberry Rugelach recipe – a delightful journey into flaky pastry filled with the sweet-tart burst of raspberries. I truly believe this is a must-try recipe for anyone who loves baking, or simply enjoys a delicious treat. The combination of the buttery, cream cheese dough and the vibrant raspberry filling is simply irresistible. It’s a recipe that’s both impressive enough for special occasions and comforting enough for a cozy afternoon tea. But why is this particular Raspberry Rugelach recipe so special? It’s all about the balance. The dough is perfectly tender and not overly sweet, allowing the raspberry flavor to truly shine. Plus, the addition of a touch of lemon zest in the filling brightens everything up and adds a wonderful complexity. It’s a recipe that’s been carefully crafted and tested to ensure consistent results and maximum deliciousness. Beyond the sheer deliciousness, this recipe is also surprisingly versatile. While I’ve shared my favorite raspberry filling, feel free to experiment with other fruit preserves. Apricot, cherry, or even a mixed berry jam would work beautifully. For a richer, more decadent treat, consider adding a layer of chopped nuts, such as walnuts or pecans, to the filling. Or, if you’re feeling adventurous, try incorporating a sprinkle of chocolate chips for a raspberry-chocolate rugelach that’s sure to be a crowd-pleaser. Serving Suggestions and Variations: * Enjoy these rugelach warm from the oven with a scoop of vanilla ice cream. * Serve them as part of a dessert platter alongside other cookies and pastries. * Package them up in a pretty box for a thoughtful homemade gift. * For a festive touch, dust them with powdered sugar before serving. * Try different fillings like apricot jam, nutella, or even a savory filling like pesto and cheese. * Add a sprinkle of coarse sugar on top before baking for extra sparkle and crunch. I’m confident that you’ll absolutely love this Raspberry Rugelach recipe. It’s a recipe that’s been passed down through my family for generations, and it always brings a smile to everyone’s face. It’s a labor of love, yes, but the reward is well worth the effort. The aroma that fills your kitchen as these rugelach bake is simply heavenly, and the taste is even better. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I’m so excited for you to try this recipe and experience the joy of making your own homemade rugelach. And most importantly, I want to hear about your experience! Did you try the raspberry filling, or did you experiment with something different? Did you make any modifications to the recipe? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking! I hope you enjoy this Raspberry Rugelach as much as my family and I do.

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