Description
Looking for a tasty holiday treat? This raspberry rugelach cookie recipe is filled with raspberry jam, pecans, and cinnamon and wrapped in tender cream cheese cookie dough.
Ingredients
Units
Scale
- 8 ounces cream cheese, room temperature
- 2 sticks butter, room temperature
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 2 cups flour
- 1 1/2 cups chopped pecans
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup raspberry jam
- 1 egg
Instructions
- In a mixing bowl, blend the cream cheese and butter until smooth, scraping down the side of the bowl as needed. A mixer makes this easier, though you can do it by hand as well. Stir in the salt and half of the sugar. Add the flour, a little at a time, until incorporated and a soft, cohesive dough has formed.
- Dump the dough onto a clean, lightly floured counter or piece of parchment and divide it into four even pieces. Use your hands to pat each piece into a small, roughly shaped round. Cover them with plastic wrap and refrigerate for at least an hour or up to a couple of days.
- When ready to start forming the rugelach, preheat the oven to 350 degrees F and line two baking sheets with parchment paper. In a small bowl, combine the pecans, brown sugar, and cinnamon.
- Take one round out of the fridge and use a rolling pin to roll it out into a thin, larger round, about 10-11 inches wide. Spread a quarter of the jam across the dough. Sprinkle over the pecan sugar mixture.
- With a knife, divide the round into twelve even pieces as if you were slicing a pizza. Start by dividing it into quarters, then each quarter into thirds. Starting with the outside edge and going inward, roll up each piece of dough. Place each onto the baking sheet. Repeat this process with the remaining rounds of dough.
- In a small bowl, beat the egg with a splash of water. Brush the rugelach with the egg wash. Sprinkle over the remaining sugar.
- Place the cookie filled baking sheets on racks in the middle of the oven for 30 minutes or until golden brown and firm to the touch.
Notes
Go light on the jam; otherwise, it may ooze out of the cookies as they bake.
Although not the typical shape, you can make these quicker by shaping each of the four pieces of dough into a rectangle instead of a round. Then, after spreading with jam and filling, roll the dough into a log and slice it into individual cookies.
These rugelach cookies may be kept at room temperature for up to a week, though the pastry will lose a little of its crispness over time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Holidays
- Method: Baking
- Cuisine: Jewish
