Using the recipe I developed for Cran-Raspberry Jam as the filling, these Rugelach cookies makes for the most deliciously tart, and delightfully sweet treat. I use one of my Great Aunt Sally's recipes for the dough, and it is EXACTLY what you want for these. Super flaky and soft pastry, with a tart jam in the middle makes this Cran-Raspberry Rugelach a delightful taste of the season!
Making Rugelach Cookies
One of the many reasons I love this recipe is the dough. It takes all of 5 minutes to whip up in the KitchenAid and a deliciously flakey and tender pastry. You just have to let it chill in the fridge before you use it, but it will hold in there for up to a week, so you can make it ahead and have it ready when you want to roll.
Start with room temp butter, cream cheese, flour, and salt. Combine in a stand mixer with the paddle attachment until the dough becomes one solid mass. Remove it to a piece of plastic wrap, cover, and form into a disk to rest.
Now I know it sounds a little crazy, but you have to rest this dough in the fridge, after letting the ingredients come to room temp, then let the dough come back to room temp before rolling it out. But it is all part of the process and it is important to follow all of these steps.
When ready to roll, cut the room temperature dough into 4 equal pieces. Roll each out to roughly a 12x8 inch rectangle. Cover the dough with the jam, roll it up like a little cinnamon roll, and cut the pieces into equal lengths, and place on a parchment-lined baking sheet.
If you wanted to save some of these for later, stop after you roll them up and freeze them. Then pull out a roll, slice, and bake whenever you want a quick treat.
Give them a quick brush of egg wash before baking and sprinkle over a little bit of sparkling sugar for some added crunch and to give them a holiday shimmer. Bake until lightly browned and crisp.
Add these beautiful cookies to your Christmas cookie box this year for an extra sweet and tart treat!
- 20 tablespoons Unsalted Butter, room temp
- 8 oz Cream Cheese, full fat, room temp
- 2 ½ cup All-Purpose Flour
- 1 cup Cran-Raspberry Jam
- 1 lg Egg
- 1-2 tablespoons Water
- ½ cup Sanding Sugar
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, cream cheese, and flour until the mixture resembles pie dough. Turn the dough out of the bowl onto a piece of plastic wrap. Wrap the dough and press it into a disk. Chill for a minimum of 2 hours, or until firm. The dough will keep in the fridge for up to a week.
- Remove the dough from the refrigerator and let it come to room temp. When the dough has warmed up, divide it into quarters. On a well-floured surface, roll ¼ of the dough out into a 12” x 8” inch rectangle and spread the ¼ C of the jam over the dough. Cover all but the furthest ¼ inch away from you. Roll the dough up from the 12” inch side facing you, into a log. Repeat with the 3 remaining pieces of dough.
- Place the logs in the freezer for 10-15 minutes to firm up before cutting.
- Trim a sliver off each end and cut each log into 10-12 even slices. Arrange the rugelach on a parchment-lined sheet pan, about 2 inches apart.
- In a bowl combine the egg and water and whisk to combine. Brush the tops of each piece with the egg wash and the sanding sugar. Bake in a 350˚F oven for 20-25 minutes, until golden brown. Cool for about 5 minutes on the sheet pan, then remove them to a cooling rack.
Cooled cookies keep in a container at room temperature for up to a week, and in the freezer for up to a month.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 46mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 3g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!