Raspberry Rugelach are delicate, crescent-shaped pastries filled with sweet raspberry preserves and often enhanced with nuts or cinnamon sugar. With a tender, cream cheese-based dough, these treats are buttery, flaky, and perfect for holidays or cozy afternoon tea. Their vibrant raspberry flavor and pretty spiral shape make them both delicious and beautiful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttercream cheesegranulated sugarraspberry preservesground cinnamonground walnutschopped raisinsvanilla extractsalt

directions

In a mixing bowl, cream together the butter and cream cheese until smooth and fluffy.

Add the vanilla extract and a pinch of salt, then gradually mix in the flour until a soft dough forms.

Divide the dough into 2 to 3 equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a floured surface, roll each dough disc into a circle about 1/8 inch thick.

Spread a thin layer of raspberry preserves over the dough.

In a small bowl, mix the sugar, cinnamon, chopped walnuts, and raisins, then sprinkle this mixture over the preserves.

Cut the dough into 8 to 12 wedges, like a pizza.

Starting from the wide end, roll up each wedge into a crescent shape.

Place the rugelach on the baking sheet, point side down, and bake for 20–25 minutes, or until golden brown.

Allow to cool on a wire rack before serving.

Servings and timing

This recipe yields approximately 24 rugelach.Preparation time: 20 minutesChilling time: 1 hourRolling and filling time: 20 minutesBaking time: 20–25 minutesTotal time: about 2 hours

Variations

Use apricot or strawberry preserves instead of raspberry for a fruity twist.

Add mini chocolate chips to the filling for a richer flavor.

Omit the nuts for a smoother texture or replace with pecans or almonds.

Brush with egg wash before baking for a shinier finish.

Sprinkle with powdered sugar after baking for a decorative touch.

storage/reheating

Store Raspberry Rugelach in an airtight container at room temperature for up to 5 days.For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.To reheat, place in a 300°F oven for 5–7 minutes or enjoy at room temperature.

FAQs

What is rugelach dough made of?

Rugelach dough is typically made from cream cheese, butter, and flour, creating a soft, flaky texture.

Can I make rugelach ahead of time?

Yes, the dough can be made ahead and refrigerated for up to 3 days or frozen for longer storage.

Can I freeze rugelach after baking?

Absolutely, just cool them completely and store in an airtight container before freezing.

Can I make rugelach without nuts?

Yes, the recipe works well without nuts and is easily adaptable to your preference.

What can I use instead of raspberry preserves?

Any fruit preserve, jam, or even Nutella can be used as a substitute.

Why is my dough cracking when rolling?

Ensure the dough is not too cold or dry—let it warm slightly before rolling out.

Do I need to chill the dough?

Yes, chilling helps firm the dough and improves flakiness during baking.

Can I use a food processor to make the dough?

Yes, a food processor makes quick work of combining the butter, cream cheese, and flour.

Can I use store-bought dough?

For convenience, store-bought crescent roll dough can work, but the flavor and texture won’t be the same.

Are rugelach cookies or pastries?

They are technically pastries but often enjoyed as cookies due to their size and sweetness.

Conclusion

Raspberry Rugelach are a classic treat that combine a rich, flaky dough with the bright flavor of raspberry and the comforting crunch of nuts and cinnamon. Perfect for sharing during holidays or as an anytime indulgence, these spiraled pastries are as charming to look at as they are satisfying to eat.