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Simmerandsage » Recipes » Best Raspberry Rugelach Recipe (Classic Jewish Cookies)

Best Raspberry Rugelach Recipe (Classic Jewish Cookies)

September 20, 2022

By simmerandsagePublished: September 20th, 2022Updated: December 19th, 2022
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Rugelach are pastry-like cookies, rolled and filled with chocolate or fruit jam and sprinkled with sugar and/or cinnamon. They’re buttery and flaky, almost like tiny croissants. My main weakness has always been chocolate rugelach, but that was before I created this Raspberry Rugelach Recipe. Move over chocolate, fruit’s going to be the big winner today!

Raspberry Rugelach on brown parchment paper with a jar of raspberry jam on the side

What are Rugelach?

Rugelach originated in the Jewish communities of Poland and are still very popular in Israel. They usually make an appearance around the Jewish holidays of Rosh Hashanah, Yom Kippur and even Hannukah, on a dessert tray with other sweet treats.

The dough itself is what makes rugelach special. It’s made with cream cheese, which adds richness and smoothness to the dough with just the tiniest bit of tang. Then the dough is rolled flat, filled and rolled again, jelly roll style. Then it’s sliced into bite-sized pieces and baked to flaky perfection.

Close up view of the inside of a Raspberry Rugelach cookie

What’s in this Raspberry Rugelach Recipe

Here is what you’ll need to make these magical little bites of heaven:

  • all-purpose flour
  • unsalted butter
  • cream cheese
  • raspberry preserves
  • granulated sugar
  • brown sugar
  • vanilla extract

If you prefer a different filling flavor, perhaps another fruit jam, Nutella or chocolate, just swap it in for the raspberry preserves.

rugelach dough rolled out into a rectangle on a wooden board

How to make Raspberry Rugelach

You’re going to love how easy it is to make the dough for these cookies. One bowl is all you’ll need! Just beat the butter, cream cheese and sugars until they’re fluffy. Then beat in the vanilla and flour. Chill the dough for at least an hour, but you can definitely keep the dough in the fridge for up to several days.

raspberry jam spread across the rectangle of rugelach dough

Use lots of flour on your work surface and your rolling pin. The cream cheese in the dough for these Raspberry Rugelach can get sticky. Roll the dough into a rectangle and smear a line of jam or preserves down the middle. Roll it from long end to long end, like a jelly roll. Then cut it into little pieces and bake.

It’s a really fun activity to do with kids!

raspberry rugelach cookies before they are baked

Enough to Share

The recipe for these Raspberry Rugelach makes enough to enjoy and also to share. I love wrapping them in little paper bags or boxes and gifting them to friends and neighbors.

Jewish Raspberry Rugelach cookies coming out of a bakery box lined with brown parchment paper

Everyone loves them, and I hope you will too. And when you make them, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!

For more cookie recipes, try these:

  • Homemade Oreo Cookies
  • Fluffernutter Thumbprint Cookies
  • Ultimate Chocolate Chip Cookies

For more Jewish holiday recipes, try these:

  • Easy Kugel Recipe with Cottage Cheese & Cherries
  • Mom’s Best Homemade Jewish Apple Cake
  • Cherry Hamantashen
Best Raspberry Rugelach Recipe2 1 300x300

Best Raspberry Rugelach Recipe (Classic Jewish Cookies)

Cream-cheese based pastry dough, filled with jam and rolled into bite-sized pieces
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
chilling 1 hr
Total Time 1 hr 50 mins
Course Dessert, Snack
Cuisine American
Servings 5 dozen

Ingredients
  

  • 2 sticks unsalted butter room temperature
  • 8 oz. cream cheese room temperature
  • 2 Tbsp. sugar
  • 2 cups flour
  • 1 egg
  • 1/2 tsp. salt
  • 2 Tbsp. brown sugar
  • 1 1/2 tsp. vanilla
  • 3/4 cup raspberry preserves
  • turbinado sugar for sprinkling

Instructions
 

  • In a stand mixer, cream together the butter, cream cheese, sugars and salt. Mix in the vanilla, then the flour. Wrap dough in plastic wrap and chill 1 hour.
  • Preheat oven to 350 degrees. On a floured surface, roll dough into 6 strips that measure 12"x 4". Divide jam evenly between the strips and spread it in a line down the center of the dough strip.
  • Roll from the long end into a log. Cut into 1" pieces. Place cookies onto a parchment-lined baking sheet.
  • Beat the egg with 1 Tbsp. of water in a small bowl. Lightly brush the tops of the rugelach with egg wash. Sprinkle with turbinado sugar. Bake 15-17 minutes. Cool on the baking sheet.
Keyword bourbon, cookies, dessert
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Filed Under: Dessert Recipes, Recipes

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Comments

  1. Avatar for RebaReba says

    October 30, 2022 at 11:37 am

    Always make rugelach with apricot and walnuts but next time going to try peanut butter and jelly

    Reply
    • Avatar for simmerandsagesimmerandsage says

      November 2, 2022 at 10:32 am

      Yum!

      Reply
  2. Avatar for ShaylaShayla says

    December 18, 2022 at 8:15 pm

    3 stars
    Hi jackie. This was a lovely dough and easy to work with however the recipe would be greatly improved if you would say how many portions to make the dough before you roll it out into the rectangles and also how much jam or filling per rectangle. I started with a half a cup of jam and it was a big huge mess and I took half of it off and rerolled it. It needs more like a quarter cup per rectangle, if that. Just a thought. I have baking experience with rugelach in spirals but thought I would try your recipe for a change. Otherwise very tasty

    Reply
    • Avatar for simmerandsagesimmerandsage says

      December 19, 2022 at 8:25 am

      Hi Shayla, thank you for your feedback! I have updated the recipe to be more clear about the number of dough strips to roll out. Happy Holidays!

      Reply
      • Avatar for ShaylaShayla says

        December 19, 2022 at 9:56 am

        5 stars
        Amazing! FYI it might have been just my oven but I found that they needed a good 19 minutes to bake and in fact at 22 minutes they were crunchy on the outside and flakier. I’ve updated the rating now too. Thank you so much for changing it. I will highly recommend this recipe now because they taste divine!!

        Reply
        • Avatar for simmerandsagesimmerandsage says

          December 21, 2022 at 9:24 am

          Thank you so much! And yes – it’s incredible how much difference the oven can make in the bake time. The bake times I provide are always minimums, because I’d rather you have to add time than burn anything!

          Reply

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Hi! I’m Jackie.

Jackie

I’ve been cooking for as long as I can remember. To me, food is art, food is life and food is love. A delicious meal, lovingly prepared, is a wonderful gift to give. I love eating out, engaging with chefs and sharing in their excitement about what they’ve created.

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