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By
Lynne Webb

These raspberry, walnut, and cinnamon-filled cookies are crafted from a rich, flaky cream cheese dough, offering a melt-in-your-mouth experience. They are lightly glazed with an egg wash and coarse sugar for a beautiful finish and delightful texture.

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For the Dough:

• 1/2 cup unsalted butter, softened (1 stick)
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon pure vanilla extract
• 1 cup unbleached all-purpose flour

For the Filling:

• 1/2 cup seedless red raspberry jam
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup toasted walnuts, very finely chopped

For the Sugar Glaze:

• 1 large egg, lightly beaten with 1 teaspoon cold water
• 1-1/2 to 2 tablespoons coarse decorating sugar

1. Prepare the Dough: In a large mixing bowl, combine the softened unsalted butter and softened cream cheese. Using an electric mixer set to low speed, beat the ingredients until they are thoroughly combined and smooth, scraping down the sides of the bowl as needed. Add the granulated sugar, salt, and vanilla extract. Increase the mixer speed to medium and continue beating until the mixture is light, fluffy, and well aerated, typically 2-3 minutes.

2. Incorporate Flour and Chill: With a sturdy wooden spoon or a spatula, gradually incorporate the unbleached all-purpose flour into the butter mixture. Mix until a soft, cohesive dough forms. Avoid overworking the dough, as this can lead to a tough pastry. Transfer the dough to a lightly floured surface and knead it gently just a few times until it is smooth and uniform. Divide the dough in half. Shape each half into a flat disk, about 4 inches in diameter, using the palm of your hand. Wrap each disk separately in plastic wrap, ensuring it’s sealed tightly. Refrigerate for at least 1 hour, or up to 2 days. Chilling is crucial as it firms up the butter and cream cheese, making the dough much easier to roll and contributing to the desired flaky texture.

3. Prepare the Filling and Oven: Approximately 10-15 minutes before you plan to roll out the dough, begin preparing the filling. In a small saucepan over very low heat, gently warm the seedless red raspberry jam until it achieves a syrupy, easily spreadable consistency. Stir occasionally to prevent sticking. Keep the jam just warm enough to remain liquefied; do not let it boil. In a separate small bowl, whisk together the additional granulated sugar and ground cinnamon for the filling. Set both aside. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and aids in easy cleanup.

4. Roll the Dough: Remove one disk of chilled dough from the refrigerator. If it feels too firm to roll immediately, let it sit at room temperature for 5-8 minutes to soften slightly. On a lightly floured surface, use a rolling pin to roll the dough into an even 8-inch diameter circle. Work quickly to keep the dough cool. If the dough starts to stick, lightly flour your rolling pin or the surface again.

5. Apply the Filling: Carefully brush a thin, even coating of the melted raspberry jam over the rolled dough. It is important to leave a 2-inch diameter round clear in the very center of the circle, and also a 1/4-inch border around the entire outer edge of the dough. This strategic placement prevents the jam from oozing out excessively during baking, ensuring neat, perfectly sealed rugelach. Evenly sprinkle half of the cinnamon-sugar mixture over the jam-coated area, followed by scattering half of the finely chopped toasted walnuts.

6. Shape the Rugelach: Using the tip of a sharp knife or a pizza cutter, slice the dough circle into 16 equal triangles. Imagine cutting a pizza – start by cutting it into quarters, then each quarter into four smaller triangles. Beginning from the wider, outer edge of each triangle, gently but firmly roll it towards the center point. As you reach the narrow end, lightly press the tip onto the rolled pastry to secure it. This creates the classic crescent or “little horn” shape of rugelach.

7. Arrange and Glaze: Place the shaped rugelach onto the prepared parchment-lined baking sheets, ensuring the seam (the end point) is facing down to prevent unrolling during baking. Arrange them about 1 inch apart to allow for proper air circulation and even baking. In a small bowl, lightly beat the egg with 1 teaspoon of cold water to create an egg wash. Gently brush this mixture over the top of each rugelach. Finally, generously sprinkle the tops with coarse decorating sugar; this adds a beautiful sparkle and a delightful crunch to the finished pastry.

8. Bake: Bake the rugelach in the preheated oven for 20 to 25 minutes. Keep an eye on them, as baking times can vary. They are ready when they are puffed up, beautifully golden brown, and feel firm to the touch. The coarse sugar should be caramelized and glistening. Once baked, carefully transfer the rugelach from the hot baking sheets to wire racks using a spatula. Allow them to cool completely on the racks before serving. This ensures they firm up and achieve their desired flaky texture.

9. Repeat: Repeat the rolling, filling, shaping, glazing, and baking process with the second disk of chilled dough and the remaining filling ingredients.

Pro Tip: Don’t Overwork the Dough

The key to tender rugelach is a light hand when mixing and kneading the dough. Overworking the flour can develop too much gluten, resulting in tough cookies. Mix just until combined.

Ensuring Flaky Layers

Always start with cold dough when rolling. If your kitchen is warm and the dough becomes too soft, don’t hesitate to pop it back into the refrigerator for 10-15 minutes to firm up. This helps maintain distinct layers.

Perfect Jam Consistency

Melting the jam slightly before spreading ensures a smooth, even layer that won’t tear the delicate dough. Make sure it’s not too hot, just warm and syrupy.

Toasting Walnuts for Flavor

Don’t skip toasting your walnuts! A quick toast in a dry skillet or oven brings out their natural oils and deepens their nutty flavor, making a significant difference in the final taste of your rugelach.

Storage Instructions:

Rugelach can be stored in an airtight container at room temperature for 2 to 3 days. For longer freshness, refrigerate for up to 1 week. They also freeze beautifully: once completely cooled, place them in a single layer in an airtight container or freezer bag and freeze for up to 1 month. Thaw at room temperature or gently warm in a low oven before serving for that freshly baked taste.