Description
Flaky, tender rugelach filled with sweet and tangy raspberry jam, crunchy nuts, and a hint of cinnamon. Perfect for holidays or any special occasion!
Ingredients
Scale
- 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)
- 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
- 1 large egg
- 1 tablespoon milk or water
- Granulated sugar, for sprinkling
Instructions
- Make the Dough: In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter and cream cheese to the flour mixture. Using a pastry blender or your fingertips, cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the sour cream and vodka (or cold water).
- Gradually add the sour cream mixture to the flour mixture, mixing until just combined. The dough should come together into a shaggy mass.
- 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.
- Prepare the Raspberry Filling: In a medium bowl, combine the raspberry jam, ground walnuts or pecans, granulated sugar, cinnamon, and a pinch of salt. Mix well.
- Assemble and Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
- Spread half of the raspberry filling evenly over the dough circle, leaving a small border around the edge.
- Using a pizza cutter or a sharp knife, cut the circle into 12 equal wedges.
- Starting at the wide end of each wedge, roll it up towards the point, forming a crescent shape.
- Place the rugelach, point-side down, on the prepared baking sheet, leaving about an inch of space between each one.
- Repeat steps 8-12 with the remaining disc of dough and filling.
- In a small bowl, whisk together the egg and milk or water.
- Brush the tops of the rugelach with the egg wash.
- Sprinkle the tops of the rugelach generously with granulated sugar.
- Bake for 20-25 minutes, or until the rugelach are golden brown and the filling is bubbly.
- Let the rugelach cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Keep all ingredients cold, especially the butter and cream cheese.
- Don’t overmix the dough.
- Chilling the dough is crucial for flakiness.
- Use seedless raspberry jam for a smoother filling.
- Adjust the filling to your liking by adding other ingredients like chocolate chips or dried fruit.
- Don’t overbake the rugelach.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes