Raspberry Rugelach

Terri and Brittney Hershkowitz make rolled rugelach cookies with raspberry filling.

Ruguh-Love

For the Coating
- 1/2 cup plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
For the Dough
- 1 cup (2 sticks) unsalted butter
- 8 ounces cream cheese
- 1/2 teaspoon salt
- 2 cups all-purpose flour, plus more for work surface
For the Filling
- 2 cups premium raspberry preserves
- 1/2 cup plus 2 tablespoons plus 2 teaspoons chopped walnuts

Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and salt on low until well combined; add flour and mix until a dough has formed. Turn out onto work surface and cut into 4 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 2 hours.
Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside.
Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11-inch round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough.
To Fill: Spread 1 tablespoon raspberry preserves on each piece of dough; sprinkle 1 teaspoon nuts on the short side of each piece. Starting with the short side of the triangle, fold corners in toward the center and roll up each piece to enclose filling. Repeat process with remaining dough, preserves, and nuts.
Make the coating: In a small bowl, mix together sugar and cinnamon. Dip each rugelach first in melted butter and then in sugar mixture to coat, pressing on open ends to enclose. Place on a baking sheet 1/2 inch apart.
Transfer baking sheet to oven and bake until browned and caramelized, about 35 minutes. Let cool for 30 minutes before serving.