Name: Raspberry Rugelach Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Jewish
Ingredients: 8 ounces (226 g) block-style cream cheese, room temperature; 8 ounces (226 g) unsalted butter, room temperature; ¼ cup (50 g) granulated sugar; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 cups (240 g) all-purpose flour; 1 cup (300 g) seedless raspberry preserves; 1 large egg; 1 tablespoon milk

Jump to Recipe· 3.9 from 66 reviews

There’s something truly magical about a bite of warm, flaky pastry filled with sweet, tangy raspberry preserves. This Raspberry Rugelach Recipe is a cherished treat that brings together buttery richness and bright fruit flavor in every curl. Whether you’re baking for a special occasion or simply craving a delightful homemade pastry, this recipe delivers that perfect balance of tender dough and vibrant filling that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows multiple small crescent rolls with a golden-brown outer layer that looks soft and slightly flaky. Each roll is tightly wrapped around a rich, dark red jelly filling in the center, visible as a smooth, glossy layer sandwiched between two layers of dough. The rolls rest on a black wire rack that is placed over a white marbled surface. In the lower part of the image, a woman’s hand holds a white spatula with a wooden handle, supporting the scene. The background is softly blurred to keep the focus on the crescent rolls. photo taken with an iphone --ar 4:5 --v 7

These ingredients come together to create a dough that is delicately tender, yet sturdy enough to hold luscious raspberry filling. Each component plays a key role in building flavor, texture, and that classic golden exterior that makes rugelach so irresistible.

8 ounces block-style cream cheese: Adds a subtle tang and softens the dough for a melt-in-your-mouth texture.
8 ounces unsalted butter: The backbone of flakiness and richness, perfectly balanced with the cream cheese.
¼ cup granulated sugar: Sweetens the dough just enough to complement the raspberry preserves without overpowering.
½ teaspoon salt: Enhances all the flavors so the rugelach tastes balanced.
1 teaspoon vanilla extract: Brings warmth and depth to the dough, lifting up every bite.
2 cups all-purpose flour: The structure that holds everything together with just the right tenderness.
1 cup seedless raspberry preserves: The star of the show, providing juicy bursts of berry sweetness inside.
1 large egg: Used for the egg wash to achieve that beautiful golden shine when baked.
1 tablespoon milk: Mixed with egg for the perfect glaze that crisps and colors the rugelach.

How to Make Raspberry Rugelach Recipe

Step 1: Prepare the Dough

Begin by beating together the cream cheese, unsalted butter, granulated sugar, salt, and vanilla extract until the mixture is smooth and creamy. Gradually add in the flour, mixing just until the dough comes together in a soft ball. Be careful not to overwork the dough so it stays tender and flaky once baked.

Step 2: Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. This chilling step is essential to firm the dough so it’s easier to roll out and to help create that signature flaky texture after baking.

Step 3: Roll and Cut

Once chilled, divide the dough into two equal portions. On a lightly floured surface, roll each portion into a circle about 12 inches in diameter. Spread a thin, even layer of the raspberry preserves over each circle, leaving a small border around the edges.

Step 4: Shape the Rugelach

Using a sharp knife or pizza cutter, slice each circle into 12 wedges (like cutting a pizza). Starting from the wide end, gently roll each wedge inward toward the point to form crescent shapes. Take your time to keep the preserves inside and the tips tucked well.

Step 5: Egg Wash and Bake

Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and milk for the egg wash. Brush each rugelach carefully with the wash to help them develop a golden-brown, shiny finish. Arrange pastries on a parchment-lined baking sheet and bake for 25–30 minutes until golden and fragrant.

How to Serve Raspberry Rugelach Recipe

The image shows four steps of making small rolled pastries on a white marbled surface. In the first step, a round dough is cut into eight triangular pieces, each spread with a dark red filling, and some of the triangles are rolled up with the filling visible at the ends. The second step focuses on a woman's hand holding a blue brush, applying a shiny yellow egg wash to a small rolled pastry on white parchment paper. The third step displays a metal baking tray lined with white parchment paper carrying 15 small rolled pastries neatly arranged in rows. The last step shows the same tray with the pastries now golden brown and baked, each having a crisp, slightly darker edge, and the filling still visible inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar adds an elegant touch and a hint of extra sweetness to these pastries. You can also sprinkle finely chopped toasted nuts, like walnuts or pistachios, on top before baking for added crunch and visual appeal.

Side Dishes

This Raspberry Rugelach Recipe pairs beautifully with a cup of freshly brewed coffee or hot tea, making it a lovely accompaniment for breakfast, dessert, or afternoon snack. For a special brunch, complement it with fresh fruit salad or a creamy yogurt parfait to balance the pastry’s richness.

Creative Ways to Present

Arrange the rugelach on a tiered serving tray for an impressive showstopper at gatherings. For a festive twist, drizzle melted white or dark chocolate over the cooled pastries. You might also try using different jam flavors in the same batch to create colorful variety that dazzles your guests.

Make Ahead and Storage

Storing Leftovers

Leftover rugelach can be stored in an airtight container at room temperature for up to three days. This keeps the pastry tender and the preserves tasting fresh. If you live in a warmer climate, consider refrigerating them to prevent spoilage, though allow them to return to room temperature before serving.

Freezing

You can freeze baked rugelach by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. Frozen rugelach maintain their delicious flavor for up to two months. Thaw at room temperature when ready to enjoy.

Reheating

To bring back that fresh-baked warmth and crispness, reheat the rugelach in a preheated 325°F (160°C) oven for about 5–7 minutes. Avoid the microwave as it can make the pastry soggy and lose that delightful texture.

FAQs

Can I use different types of jam in this Raspberry Rugelach Recipe?

Absolutely! While raspberry preserves are fantastic, you can swap in apricot, strawberry, or even blueberry jam depending on your taste or what you have on hand.

Is cream cheese necessary for the dough?

Cream cheese is what makes this dough uniquely tender and rich, giving the rugelach its signature texture. You could try replacing it with sour cream or mascarpone, but expect a slight change in flavor and texture.

How do I prevent the preserves from leaking during baking?

Keeping a small border without filling around the dough edges and rolling the triangles tightly helps keep the jam inside. Also, chilling the dough well before rolling ensures it’s firm enough to hold the filling better.

Can I prepare the dough in advance?

Yes! The dough can be made up to 2 days ahead and kept tightly wrapped in the fridge. This actually enhances the flavor and texture, so it’s perfect for planning baking ahead of time.

What if I don’t have a pizza cutter to slice the dough?

No worries! A sharp knife works just as well to cut the dough into even wedges. Just try to keep your slices uniform so the rugelach bake evenly.

Final Thoughts

This Raspberry Rugelach Recipe is a wonderful way to bring a little joy and tradition into your kitchen. The blend of buttery, flaky dough and sweet-tart raspberry filling is a timeless combination that’s sure to warm hearts and impress everyone at your table. I genuinely hope you give this recipe a try and fall in love with it just like I have!