Ingredients
Dough
- 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
Filling
- 1 cup (300 g) seedless raspberry preserves
Egg wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Prepare the dough: In a large mixing bowl, beat together the room temperature cream cheese and unsalted butter until smooth and creamy. Add the granulated sugar, salt, and vanilla extract and mix until combined. Gradually add the all-purpose flour and continue mixing until the dough comes together. Divide the dough into 2 equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Roll out the dough: On a lightly floured surface, roll out one portion of dough into a 12-inch (30 cm) circle. Repeat with the second portion of dough. Keep dough covered with plastic wrap or a clean towel to prevent drying while working.
- Add the filling: Spread half of the seedless raspberry preserves evenly over each dough circle, leaving a small border around the edges.
- Cut into wedges: Using a sharp knife or pizza cutter, cut each circle into 12 equal wedges, like slices of a pie.
- Shape the rugelach: Starting at the wide end of each wedge, gently roll toward the pointed tip, forming a crescent shape. Place shaped rugelach on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Prepare the egg wash: In a small bowl, whisk together the large egg and 1 tablespoon of milk. Brush the tops of each pastry with the egg wash to develop a golden, glossy finish during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the rugelach for 25 to 30 minutes or until golden brown and crisp. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter and cream cheese are at room temperature for easy mixing.
- Chilling the dough makes it easier to handle and helps achieve a flaky texture.
- For variation, nuts like walnuts or chopped pecans can be sprinkled on the preserves before rolling.
- Store rugelach in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
