Raspberry Raisin Rugelach is my favorite kind. If you have never made rugelach before, I suggest you roll up your sleeves and give it a try. It is much easier to make than it looks, and the results are well worth the effort. This rugelach recipe is simple to make and delicious to eat.
Cook Time: 25 minutes
Ingredients:
- DOUGH:
- 7 ounces (200 grams) butter
- 8 ounces (250 grams) cream cheese
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- RASPBERRY RAISIN FILLING:
- 1 cup raspberry jam
- 1/2 cup raisins
- TOPPING:
- 1 egg
- 1/4 cup sugar
Preparation:
1. In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
2. Preheat oven to 350 degrees
3. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick.
4. Spread the raspberry preserves in the center of the circle, and then sprinkle the raisins on top.
5. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide.
6. Start at the wide edge of the wedge and roll the dough up toward the point.
7. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper.
8. Brush each pastry with the egg and sugar.
9. Bake for 20-25 minutes or until golden.
TIPS:
1. For a softer dough, Joan Nathan suggests using 1/2 cup of confectioners' sugar in the dough instead of the 1/4 cup of sugar.
2. Using too much filling leads to messy looking rugelach.
3. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
4. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
5. After rolling the dough up and placing on the parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.
2. Preheat oven to 350 degrees
3. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick.
4. Spread the raspberry preserves in the center of the circle, and then sprinkle the raisins on top.
5. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide.
6. Start at the wide edge of the wedge and roll the dough up toward the point.
7. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper.
8. Brush each pastry with the egg and sugar.
9. Bake for 20-25 minutes or until golden.
TIPS:
1. For a softer dough, Joan Nathan suggests using 1/2 cup of confectioners' sugar in the dough instead of the 1/4 cup of sugar.
2. Using too much filling leads to messy looking rugelach.
3. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
4. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
5. After rolling the dough up and placing on the parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.
