Raspberry Walnut Rugelach

Recipe for Raspberry Walnut Rugelach

For dough:


1 cup (2 sticks) unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
3/4 teaspoon salt
1/2 cup sugar
2-1/2 cups all-purpose flour


Using an electric mixer, preferably a large stand model, cream the butter and cream cheese until soft and smooth. Beat in the salt and sugar. Blend in the flour, on low speed or with a wooden spoon, about ½ cup at a time, incorporating each measure before the next one is added. Scrape the dough out onto a lightly floured surface and divide into thirds. Shape each portion into a rectangle about ½-inch thick. Wrap separately in plastic wrap and refrigerate for 1-½ to 2 hours, or until firm.

For filling:

To assemble:


Makes 40 to 48 cookies.

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