Raspberry Rugelach from Jessie Sheehan

Rugelach is one of my most fave cookies, and although it might look like they are difficult to make, they are actually quite easy. First of all, rugelach are essentially a one-bowl wonder (i.e. a treat that can be assembled in a single bowl, allowing you to save time on prep and avoid a sink full of dishes when all is said and done).

Second, mixing up your rugelach is easy-peasy as your food processor will be tasked with mixing together the requisite cream cheese enriched dough, while you merely have to press the “on” button. Finally, the assembly looks way more complicated than it is – all you need do is roll your dough into a circle, brush with jam, cut like a pizza, and roll each “slice” up into the adorable signature “rugleach” shape.

Oh, and did I mention that you can choose your favorite jam for the filling – or use homemade, if you so desire? Nothing tricky about that. If you celebrate Rosh Hashanah, which is almost upon us, these would be lovely to serve to company or to bring as a host/ess gift and if you do not, well then what are you waiting for? I’d suggest whipping up a batch right now.

To take  a peek at the original blog post for my Raspberry Rugelach, and to peruse my collection of “simple sweets for everyday,” click here.

(Yield: 64 small rugelach)


For the dough:

  • 2 cups all-purpose flour
  • 1 1/4 teaspoon table salt
  • 2 tsp baking powder
  • 8 oz cream cheese, cold, cut into pieces
  • 1 1/2 cups, 3 sticks, unsalted butter, cold, cut into pieces
  • 1 egg yolk
  • 1 tsp pure-vanilla extract

Raspberry filling:

  • 1 cup raspberry jam

Egg wash:

  • 1 large egg
  • 1/4 tsp table salt

Turbinado sugar for sprinkling


Place dry ingredients in a food processor and process until combined. Add the rest of the ingredients and process until the dough just comes together. Do not over process.

Divide the dough in four, kneading it a bit if the ingredients need additional incorporating, and wrap each piece in plastic wrap and place in the refrigerator for two hours or overnight.

Line two baking sheets with parchment paper.

Roll out one piece of dough at a time on a lightly floured work surface into an 11-inch round circle. Spread with a quarter cup of the filling.

Using a pizza-cutter, or small paring knife, cut the circle into 16 triangles, like a pizza. Roll each piece up from the larger end, tucking the smaller end underneath the cookie and placing on the prepared baking sheets. Repeat with the remaining pieces of dough and place in the freezer for an hour.

Preheat the oven to 350º.  Combine the egg and salt for the wash in a small bowl.

Brush all cookies with the egg wash and sprinkle with the Turbinado sugar. Bake off 16 cookies at a time for 20 to 25 minutes, rotating the pan at the halfway point, until golden brown. The filling will leak out a bit, surrounding the cookies with some crackily jam bits, but this is part of their charm.

Cool to room temperature before serving. Rugelach will keep tightly wrapped on the counter for up to 3 days.

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