RON'S RASPBERRY RUGELACH
Steps:
- For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
- For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
- To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
- Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
- Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rajab Bukhari
[email protected]This recipe is a must-try for any rugelach lover!
Gary Nelson
[email protected]I'm definitely going to make these rugelach again. They were so good!
Afshan Mahar
[email protected]I made these rugelach for my Christmas party and they were a huge hit! Everyone loved them.
Hope Kondowe
[email protected]These rugelach were a bit too dry for my taste. I think I would add more butter to the dough next time.
Seewa Poriyar
[email protected]I've never made rugelach before, but this recipe was easy to follow. The cookies turned out great!
Summer Day
[email protected]I'm not a big fan of raspberries, so I used blueberries instead. They were still really good!
Marissa Burch
[email protected]These rugelach were delicious! I followed the recipe exactly and they turned out perfect. I will definitely be making these again.
Rekike Solomon
[email protected]I had a hard time getting the dough to roll out. It was too sticky. I ended up adding more flour, but then the dough was too dry.
hala Saleh
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. I think I would use less sugar in the filling next time.
Abir Creation
[email protected]I've been making rugelach for years and this is the best recipe I've ever tried. The dough is so easy to work with and the filling is divine. I highly recommend this recipe.
Md Foujul Kabir
[email protected]These rugelach were so good! I made them for my husband's birthday and he loved them. The dough was perfect and the filling was delicious.
All in one Multimedia
[email protected]I made these rugelach for a Hanukkah party and they were a huge success! Everyone loved them. The dough was flaky and the filling was sweet and tangy. I will definitely be making these again.
Amos Nsenga
[email protected]This rugelach recipe is a keeper! The dough was easy to work with and the filling was delicious. I used fresh raspberries and they added a perfect tartness to the sweetness of the filling. The cookies baked up beautifully and were a hit with my famil