Tasty Raspberry Rugelach

I’ve been making these raspberry rugelach for years, and I’m convinced that using high-quality raspberry preserves really makes all the difference in getting that perfect sweet-tart filling. The flaky cream cheese dough wrapped around jammy raspberries and cinnamon-sugar is honestly one of my favorite things to bake when I want to impress guests without too much fuss.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4400
• Protein: 40-50 g
• Fat: 290-320 g
• Carbohydrates: 390-420 g

Ingredients

For the dough:

• 8 oz cream cheese, softened
• 1 cup butter (cold and cut into 1/2-inch cubes)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the filling and topping:

• 1 1/4 cups walnuts (finely chopped)
• 1/3 cup sugar
• 1 1/2 tbsp cinnamon
• 1 cup raspberry preserves (high quality)

Step 1: Make the Dough Base

• 8 oz cream cheese, softened
• 1 cup butter, cold and cut into 1/2-inch cubes
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Combine the softened cream cheese and cold butter cubes in a large bowl.

Mix them together until the mixture is creamy and well combined—this should take about 2-3 minutes of stirring.

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

The dough should come together without any dry flour visible.

Divide the dough into 4 equal portions and shape each into a 1-inch thick disk, then wrap each disk tightly in plastic wrap and refrigerate overnight (or at least 8 hours).

I like to prepare my dough the night before because this resting time makes it much easier to roll out without shrinking back.

Step 2: Prepare the Filling and Topping

• 1 1/4 cups walnuts, finely chopped
• 1/3 cup sugar
• 1 1/2 tbsp cinnamon
• 1 cup raspberry preserves

While the dough chills, prepare your filling and topping.

In a small bowl, combine the sugar and cinnamon and stir well to distribute the cinnamon evenly throughout.

Place the finely chopped walnuts in another small bowl.

Have the raspberry preserves ready as well.

Preheat your oven to 325°F and line two large baking sheets with parchment paper.

I find that measuring everything out beforehand keeps the rolling and filling process smooth and prevents the dough from getting too warm while you're looking for ingredients.

Step 3: Roll and Fill the Rugelach

• dough disks from Step 1
• 1 cup raspberry preserves
• cinnamon sugar mixture from Step 2
• chopped walnuts from Step 2

Remove one dough disk from the refrigerator and place it on a lightly floured surface.

Using a floured rolling pin, gently roll the dough into an 11-inch circle, working from the center outward and rotating the disk as you go.

Spread 1/4 cup of the raspberry preserves evenly across the dough circle, leaving a small border.

Sprinkle 1 tablespoon of the cinnamon sugar mixture and 1/4 cup of the chopped walnuts over the preserves.

Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges, as if cutting a pie.

Starting from the wide outer edge, tightly roll each wedge toward the center point, then place it point-side down on the prepared baking sheet.

Repeat this process with the remaining three dough disks, filling, and toppings, working with one disk at a time to prevent the others from warming up.

Step 4: Top and Bake the Rugelach

• rolled and filled rugelach from Step 3
• remaining cinnamon sugar mixture from Step 2

Lightly sprinkle the remaining cinnamon sugar mixture over the top of each rugelach for a sweet, spiced finish.

Place the baking sheets in the preheated 325°F oven and bake for 20-25 minutes, rotating the pans halfway through baking to ensure even browning.

The rugelach are done when they're light golden brown on top and the edges are slightly darker.

Remove from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.

Tasty Raspberry Rugelach

Delicious Tasty Raspberry Rugelach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 64 pieces

Calories: 4250

Ingredients Method

Ingredients

  

For the dough:

• 8 oz cream cheese, softened
• 1 cup butter (cold and cut into 1/2-inch cubes)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the filling and topping:

• 1 1/4 cups walnuts (finely chopped)
• 1/3 cup sugar
• 1 1/2 tbsp cinnamon
• 1 cup raspberry preserves (high quality)

Method

 

1. Combine the softened cream cheese and cold butter cubes in a large bowl. Mix them together until the mixture is creamy and well combined—this should take about 2-3 minutes of stirring. Add the vanilla extract, then gradually mix in the flour and salt until a smooth dough forms. The dough should come together without any dry flour visible. Divide the dough into 4 equal portions and shape each into a 1-inch thick disk, then wrap each disk tightly in plastic wrap and refrigerate overnight (or at least 8 hours). I like to prepare my dough the night before because this resting time makes it much easier to roll out without shrinking back.
2. While the dough chills, prepare your filling and topping. In a small bowl, combine the sugar and cinnamon and stir well to distribute the cinnamon evenly throughout. Place the finely chopped walnuts in another small bowl. Have the raspberry preserves ready as well. Preheat your oven to 325°F and line two large baking sheets with parchment paper. I find that measuring everything out beforehand keeps the rolling and filling process smooth and prevents the dough from getting too warm while you're looking for ingredients.
3. Remove one dough disk from the refrigerator and place it on a lightly floured surface. Using a floured rolling pin, gently roll the dough into an 11-inch circle, working from the center outward and rotating the disk as you go. Spread 1/4 cup of the raspberry preserves evenly across the dough circle, leaving a small border. Sprinkle 1 tablespoon of the cinnamon sugar mixture and 1/4 cup of the chopped walnuts over the preserves. Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges, as if cutting a pie. Starting from the wide outer edge, tightly roll each wedge toward the center point, then place it point-side down on the prepared baking sheet. Repeat this process with the remaining three dough disks, filling, and toppings, working with one disk at a time to prevent the others from warming up.
4. Lightly sprinkle the remaining cinnamon sugar mixture over the top of each rugelach for a sweet, spiced finish. Place the baking sheets in the preheated 325°F oven and bake for 20-25 minutes, rotating the pans halfway through baking to ensure even browning. The rugelach are done when they're light golden brown on top and the edges are slightly darker. Remove from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.