By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
308 cal · 55 min
Buttery Raspberry-Almond Rugelach
Recipe GLPRd802d374c70f05
These elegant spiral pastries combine a tender, buttery cream cheese dough with tart raspberry jam, toasted almonds, and a hint of orange zest. Brushed with egg wash and topped with sparkling sugar, they're crispy on the outside and wonderfully flaky within—a sophisticated treat perfect for holiday gatherings or special occasions.
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Ingredients
4 1/4 ounces all-purpose flour
4 ounces unsalted butter, cut into large cubes
4 ounces cold cream cheese, cut into large cubes
1/2 teaspoon finely grated orange zest
1/8 teaspoon Diamond Crystal kosher salt
1 ounce toasted almonds, finely chopped
1 tablespoon granulated sugar
2 tablespoons fresh breadcrumbs
6 ounces raspberry jam
1 egg yolk whisked with 1 teaspoon cool water
1 teaspoon sparkling sugar
Directions
In a food processor, combine the all-purpose flour and salt. Add the cold butter cubes and cream cheese cubes, pulsing until the mixture resembles coarse breadcrumbs with pea-sized pieces throughout.
Add the orange zest to the processor and pulse briefly to incorporate. Divide the dough in half, form each into a disk, wrap in plastic, and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, mix together the finely chopped toasted almonds, granulated sugar, and breadcrumbs. Set aside.
On a lightly floured surface, roll one dough disk into a thin rectangle about 8 by 12 inches. Spread half of the raspberry jam evenly over the dough, leaving a small border at the edges.
Sprinkle half of the almond-breadcrumb mixture over the jam. Starting from a longer side, tightly roll the dough into a log, then cut it into 8 equal pieces.
Repeat with the second dough disk, remaining jam, and remaining almond-breadcrumb mixture.
Place the 16 rugelach pieces on the prepared baking sheet, spiral-side down, spacing them about 1 inch apart.
Brush the tops and sides of each pastry lightly with the egg yolk wash, then sprinkle with sparkling sugar.
Bake for 20–25 minutes, until the pastries are golden brown and set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Comments
The 55-minute estimate omits the critical refrigeration time—dough needs at least two hours cold, plus another hour or more after shaping, pushing actual time to four or five hours across a day. Ingredients are widely available at Charlotte chains: all common pantry items, almonds and breadcrumbs at any major grocer, though sparkling sugar may need a second stop at a specialty section (try Harris Teeter or Walmart baking aisles first). Cost per serving lands around $1.50–$2.00 once you account for butter, cream cheese, and almonds, reasonable for a pastry but not a budget weeknight. This is a fussy, hands-on recipe that demands precision in rolling and folding, constant attention to temperature, and zero flexibility on timing—it suits a weekend baker with patience, not a parent after a long day.
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