Serves 16
180 min
Raspberry-Almond Rugelach
Recipe GLPR501ee7346be71c
Traditional Jewish pastry featuring tender, flaky crescents filled with toasted almond crumble and tart raspberry jam. This cream cheese dough is infused with orange zest for brightness, brushed with egg wash, and sprinkled with sparkling sugar for a delightful crunch.
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Ingredients
4¼ ounces All-purpose flour
4 ounces Cold unsalted butter, cut into large cubes
4 ounces Cold cream cheese, cut into large cubes
½ teaspoon Finely grated orange zest
⅛ teaspoon Diamond Crystal kosher salt (or half the volume of table salt)
1 ounce Toasted almonds, finely chopped
1 tablespoon Granulated sugar
2 tablespoons Fresh bread crumbs
½ cup Raspberry jam
1 Egg yolk whisked with cool water
1 teaspoon Sparkling sugar
Directions
In a food processor, combine flour, butter, cream cheese, orange zest, and salt. Pulse until the mixture resembles coarse sand with pea-sized pieces of butter and cream cheese still visible. Transfer to a bowl and gently knead just until the dough comes together. Divide in half, wrap each piece in plastic wrap, flatten into a disk, and refrigerate for at least 2 hours or overnight.
While the dough chills, make the filling. In a small bowl, combine the toasted chopped almonds, granulated sugar, and bread crumbs. Set aside.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Remove one dough disk from the refrigerator. Dust a work surface lightly with flour and roll the dough into a thin 10-inch round, about 1/8-inch thick.
Spread half of the raspberry jam over the rolled dough, leaving a small border. Sprinkle half of the almond mixture evenly over the jam.
Using a sharp knife or pizza wheel, cut the round into 8 wedges, like a pizza.
Starting at the wide edge, roll each wedge toward the pointed tip to form a crescent. Place seam-side down on the prepared baking sheet. Repeat with the second dough disk, remaining jam, and remaining almond mixture.
Brush each rugelach lightly with the egg yolk wash. Sprinkle each with a tiny pinch of sparkling sugar.
Bake for 20–25 minutes, until the pastries are golden brown and crispy. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
