Raspberry Rugelach
Terri and Brittney Hershkowitz make rolled rugelach cookies with raspberry filling.
Ruguh-Love
Watch the Video
Raspberry Rugelach
Terri and Brittney Hershkowitz make rolled rugelach cookies with raspberry...
Watch the Video
Raspberry Rugelach
Terri and Brittney Hershkowitz make rolled rugelach cookies with raspberry...
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- Yield Makes 32
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Ingredients
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
Directions
- 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.
Hi Martha! Great recipe...very similar to the one I make....however you can save yourself lots of time by putting all the filling onto the rolled dough circle first prior to cutting it. The way it's done here is such a patchka !!! Translation...too much work !! :)
this is the first cookie i've ever made. it is really easy and tasty. everybody loved it!
Excellent recipe!! I have made this a few times and each time this comes out fantastic and always gets rave reviews!!
I even added fresh chopped pecans to them and they were awesome!!
yes you can freeze them. enjoy the Ruguh-Love, Terri from Cookie Couture, creator of the Ruguh-Love. www.giftscouture.com
The BEST cookie I ever made. Can you freeze these?
Isabellasnonnie
Help! My first batch out of the oven ended up being pancakes. My second batch I put back in the fridge before placing in the oven to harden them up a bit; however, they've only been in the oven 10 minutes and all ready beginning to flatten out. I used all the right ingredients, the oven temp is correct, so what am I doing wrong?
These turned out great! Absolutely delicious... my Fiance and I couldn't stop eating them! The perfect fall treat. I had to adjust the amount of raspberry preserves, a little less than a tablespoon worked best for me. And I had to use plenty of flour to roll the dough out, but it worked well! Happy Ruguh-Loves!
These did not turn out for me. The dough was very sticky and the jam spread everywhere. Do not go to the trouble of making this treat!
Yummm.. Just like Grandma's.. I just made mine, only I used plum jam instead.. they're wonderful. Thank you so very much ~ ~