Authentic Jewish Raspberry Rugelach Recipe

I first encountered classic rugelach after moving to the United States. In Israel, these Jewish pastries are often made with sweet yeasted doughs for versions like chocolate and almond rugelach. Over the years, sampling rugelach from bakeries and kosher delis taught me that the defining feature of these cookies isn’t the crescent shape but the pastry itself — specifically a cream cheese pastry. Cream cheese in the dough gives rugelach a supple, easy-to-roll texture and tender crumbs. I discuss how cream cheese changes baked goods in more detail in my baking notes and cookbook sections about pastry science.

If you enjoy flaky rugelach, try other fruit-filled variations such as strawberry or fig rugelach for different flavor profiles.

The Perfect Cream Cheese Dough

This raspberry rugelach uses a cream cheese pastry that blends the flakiness of puff pastry with the delicate crumb of shortbread. The full recipe is included in the recipe card below, but here are the important tips for a reliably tender, flaky dough:

A classic cream cheese dough uses equal weights of cold butter and cream cheese. The technique matters more than any secret ingredient — the method is similar to making pie dough: keep everything very cold and limit handling to preserve small butter pockets that create flakiness.

1. Keep the butter and cream cheese very cold and cut them into small pieces (about 1/4 inch).
2. Combine the flour and powdered sugar in a food processor, add half the butter, and pulse until the butter pieces resemble small peas (about 8 pulses).
3. Add the remaining butter and the cold cream cheese and pulse until the mixture looks crumbly and holds together when pressed.
4. Turn the mixture out, press it into a rectangle, and divide into two portions.
5. Wrap each portion and refrigerate for at least one hour, preferably several hours or overnight, to firm up the dough before rolling.

Shaping: Two Simple Methods

Rugelach can be shaped as elegant crescents or as compact folded logs. Crescents are eye-catching, while the log method is faster and easier. Dust your work surface and rolling pin lightly with flour and have a large baking sheet lined with parchment ready before you begin shaping.

Crescent Shape

1. Roll one chilled dough disk into a 12-inch circle, turning it a quarter turn every few strokes to keep the thickness even.
2. Trim the edges with a cake ring, pan, or plate for a clean circle.
3. Spread a thin layer of raspberry preserves and sprinkle the chopped toasted almonds over the surface.
4. Cut the circle into 12–16 wedges (like slicing a pizza).
5. Roll each wedge from the wide end toward the tip to form a crescent and place the cookies seam-side down so they don’t unroll while baking.

Log Shape (Easier & Faster)

1. Roll the dough into a 12×15-inch rectangle and trim the edges with a knife or pizza cutter for clean lines.
2. Cut the rectangle into two or three 4×5-inch pieces.
3. Spread raspberry jam evenly and sprinkle with chopped toasted almonds.
4. Fold the long edge over itself 2–4 times to create a short, one-inch-thick log (do not roll like a jelly roll).
5. Slice each log into 12–16 pieces about 1 inch thick, place seam-side down on the prepared baking sheet, brush with egg yolk, and sprinkle with Turbinado sugar.

Baking

For a deep golden sheen and slight crunch, brush the unbaked rugelach with beaten egg yolk and sprinkle with Turbinado sugar before baking. If you prefer a softer top, skip the egg wash. Since the dough contains only a small amount of sugar, the egg wash and coarse sugar help achieve a beautiful color and texture.

Optional: add 1–2 teaspoons ground cinnamon to the sugar for a warm cinnamon-sugar finish.

Yield, Storage, and Make-Ahead Tips

This recipe makes about 36 cookies when shaped as crescents or folded logs; the total can vary between 36 and 48 depending on how thick you cut the wedges or logs.

• Store baked rugelach in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze cooled cookies in a single layer in a freezer bag for up to 3 months. Thaw at room temperature before serving.
• To refresh texture, reheat cookies in a 350°F (180°C) oven for 5–7 minutes.
• You can freeze unbaked, shaped cookies on a tray in a single layer, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.

Raspberry Rugelach Recipe

Tender, flaky rugelach filled with tangy raspberry preserve and toasted almonds.

Ingredients

• 2 cups (240g) all-purpose flour
• 2 tablespoons powdered sugar
• 1 cup (225g) unsalted cold butter, cut into 1/4-inch pieces
• 1 cup (225g) cold cream cheese, cut into 1/4-inch pieces
• 1 cup (240ml) raspberry preserve
• 1 cup (100g) chopped toasted sliced almonds
• 2 egg yolks, beaten (for egg wash)
• 1/2 cup (100g) Turbinado sugar

Instructions

Make the Dough

1. Measure the flour and powdered sugar into the bowl of a food processor. Add half of the cold butter and pulse about 8 times, until the butter is the size of small peas.
2. Add the remaining butter and the cold cream cheese. Pulse until the mixture looks grainy and can be pressed into a dough by hand.
3. Turn the mixture onto a clean work surface and press it into a rectangle. Divide into two equal pieces, wrap each in plastic, and refrigerate for 6–8 hours or overnight.

Shape and Bake

1. Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper.
2. Remove one piece of dough from the refrigerator and roll it on a lightly floured surface into a 12-inch circle. Trim the edge if desired.
3. Spread about 2–3 tablespoons of raspberry preserve over the dough and sprinkle with chopped toasted almonds.
4. Cut the circle into 12–16 wedges and roll each wedge from the wide side toward the tip. Place cookies seam-side down on the prepared sheets. Repeat with the second dough piece.
5. Brush each cookie with beaten egg yolk and sprinkle with Turbinado sugar. Bake on the middle oven rack for 15–17 minutes, until puffed and deeply golden brown.
6. Remove from the oven and cool on a rack before serving.

Notes

• Store in an airtight container for up to 5 days, or freeze for up to 3 months.
• Yields vary from 36 to 48 cookies depending on sizing; the recipe scales easily if you want fewer cookies.
• For a softer finish, skip the egg wash and use a light dusting of powdered sugar after cooling.