Raspberry Walnut Rugelach

Walnut Rugelach
Becky Luigart-Stayner



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. 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.


Egg Wash:


Makes 40 to 48 cookies.

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