Raspberry Walnut Rugelach

Walnut Rugelach
Becky Luigart-Stayner

Dough:

Ingredients

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

Instructions

  • 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. Be careful not to overmix the dough. It should be crumbly (like cottage cheese).
  • Scrape the dough out onto a lightly floured surface and divide into three.
  • Shape each portion into a rectangle about ½-inch thick. Wrap separately in plastic wrap and refrigerate for at least 1½ to 2 hours, or until firm.

If you don’t have a food processor: let the butter and cream cheese come to room temperature. In a separate bowl, sift together the salt, sugar, and flour. Then slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Again, don’t overmix.

Now see the filling instructions below.

Filling:

Egg Wash:

Yield: 

Makes 40 to 48 cookies.

Reader Comments

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ruggelach

The picture you show is not ruggelach. It looks like a raspberry pastry roll, but not ruggelach. I have been making ruggelach of all kinds for 45 years. These are not shaped like ruggelach, and the recipe is wrong for a ruggelach cream cheese dough. It's one pound of butter, one pound of cream cheese, one pound of flour and 6 oz of confectioner's sugar. No one in our bakery ever put an egg wash on ruggelach. You dust them with confectioner's sugar and drizzle them with icing. If you make chocolate ruggelach, you drizzle them with chocolate, if you make apricot or raspberry ruggelach with or without nuts and raisins, you drizzle them with citrus flavored icing made from confectioner's sugar. But please, do not call what you posted here ruggelach.

ruggelach

The picture you show is not ruggelach. It looks like a raspberry pastry roll, but not ruggelach. I have been making ruggelach of all kinds for 45 years. These are not shaped like ruggelach, and the recipe is wrong for a ruggelach cream cheese dough. It's one pound of butter, one pound of cream cheese, one pound of flour and 6 oz of confectioner's sugar. No one in our bakery ever put an egg wash on ruggelach. You dust them with confectioner's sugar and drizzle them with icing. If you make chocolate ruggelach, you drizzle them with chocolate, if you make apricot or raspberry ruggelach with or without nuts and raisins, you drizzle them with citrus flavored icing made from confectioner's sugar. But please, do not call what you posted here ruggelach.

ruggelach

The picture you show is not ruggelach. It looks like a raspberry pastry roll, but not ruggelach. I have been making ruggelach of all kinds for 45 years. These are not shaped like ruggelach, and the recipe is wrong for a ruggelach cream cheese dough. It's one pound of butter, one pound of cream cheese, one pound of flour and 6 oz of confectioner's sugar. No one in our bakery ever put an egg wash on ruggelach. You dust them with confectioner's sugar and drizzle them with icing. If you make chocolate ruggelach, you drizzle them with chocolate, if you make apricot or raspberry ruggelach with or without nuts and raisins, you drizzle them with citrus flavored icing made from confectioner's sugar. But please, do not call what you posted here ruggelach.