There’s something undeniably comforting about the smell of freshly baked goods wafting through the house, but nothing quite compares to the joy of classic Jewish raspberry rugelach. I first stumbled upon this delightful pastry during a family gathering, where my grandmother’s kitchen was transformed into a wonderland of sweet aromas and happy chatter. The moment I took a bite, the buttery, flaky layers melted in my mouth, cradling the tart raspberry filling that burst with flavor.
What I love most about rugelach is their versatility; you can easily swap the raspberry for chocolate, nuts, or a sprinkling of cinnamon, depending on what you’re craving or the season. These little gems are not only perfect for gatherings – evoking stories and shared laughter – but also a delightful treat to enjoy with a cozy cup of tea after a long day. Join me as we embark on the journey of creating your own batch of these enticing pastries that are sure to impress family, friends, and yourself alike. Let’s roll up our sleeves and get baking!
Why will you love Classic Jewish Raspberry Rugelach?
Delightful Flavor: The pairing of buttery pastry and tangy raspberry preserves creates an unforgettable taste experience that will have you reaching for seconds.
Easy to Make: Despite its impressive appearance, this recipe is straightforward and perfect for bakers of any skill level.
Family Tradition: Crafting rugelach brings back memories of family gatherings, making it a heartwarming experience to share with loved ones.
Endless Variations: Feel free to experiment with different fillings, like chocolate or walnuts, to personalize each batch.
Perfect for Any Occasion: Whether for tea time, festive holidays, or casual snacking, these pastries are sure to be a hit with everyone!
Crowd-Pleasing Treat: Serve these gorgeous rugelach at your next get-together and watch them disappear in no time!
Classic Jewish Raspberry Rugelach Ingredients
For the Dough
• All-purpose flour – 2 cups (240g) help create a tender and flaky pastry.
• Powdered sugar – 2 tablespoons add a subtle sweetness to the dough.
• Unsalted cold butter – 1 cup (225g) makes the pastry rich and flaky; cut into 1/4-inch pieces for even mixing.
• Cold cream cheese – 1 cup (225g) is essential for that soft, creamy texture; also cut into 1/4-inch pieces for proper blending.
For the Filling and Topping
• Raspberry preserve – 1 cup (240ml) offers a burst of flavor that pairs beautifully with the dough, making this rugelach truly classic.
• Chopped toasted sliced almonds – 1 cup (100g) adds a delightful crunch that complements the soft filling.
• Egg yolks – 2, beaten for an egg wash, providing a shiny, golden finish to the baked rugelach.
• Turbinado sugar – 1/2 cup (100g) sprinkled on top enhances the sweetness and adds texture.
Gather these quality ingredients, and let’s create a batch of delightful Classic Jewish Raspberry Rugelach that will warm your heart and fill your home with amazing aromas!
How to Make Classic Jewish Raspberry Rugelach
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Measure: Start by combining the flour and powdered sugar in your food processor. Add half of the cold butter and pulse about 8 times until the mixture resembles small peas.
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Combine: Add the remaining butter and cream cheese to the processor. Pulse again until the mixture looks grainy, easily forming into a dough with your hands.
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Shape: Dump the mixture onto a clean work surface and press it into a rectangular shape using your hands for even thickness.
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Chill: Cut the pressed dough into two equal pieces. Wrap each piece in plastic wrap and refrigerate for 6-8 hours to ensure it firms up nicely.
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Preheat: Once the dough has chilled, preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper.
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Roll: Take one piece of dough from the refrigerator and roll it into a 12-inch circle on a lightly floured surface.
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Spread: Use a sharp knife to trim the edges for a clean circle. Spread 2-3 tablespoons of raspberry preserve over the dough, then sprinkle with the chopped almonds for added crunch.
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Cut: With a sharp knife or pizza wheel, slice the circle into 12-16 equal wedges. Roll each wedge, starting from the wide end and embracing its delicious filling.
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Arrange: Place the rolled rugelach on the prepared baking sheet. Repeat these steps with the second piece of dough and any remaining scraps.
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Brush: Brush the unbaked pastries with the beaten egg yolks to give them a beautiful glaze. Sprinkle turbinado sugar on top for a sweet finishing touch.
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Bake: Place the rugelach in the preheated oven and bake for 15-17 minutes until they puff up and achieve a deep golden brown color.
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Cool: Once baked, remove the rugelach from the oven and allow them to cool on the sheet before serving.
Optional: Enjoy them warm out of the oven with a sprinkle of powdered sugar on top!
Exact quantities are listed in the recipe card below.
Classic Jewish Raspberry Rugelach Variations
Feel free to add a personal touch to your rugelach and explore these delightful options!
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Chocolate Twist: Swap raspberry preserve for rich chocolate spread to satisfy your sweet tooth with a decadent version.
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Nut-Free: Replace chopped almonds with sunflower seeds for a delicious nut-free alternative that maintains that delightful crunch.
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Spicy Kick: Add a sprinkle of cinnamon and a pinch of cayenne to the dough for a subtly spicy flavor that surprises the palate.
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Fruity Delight: Try substituting raspberry with apricot preserves or fig jam for a fruity twist that sings with sweetness.
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Vegan Option: Use vegan butter and cream cheese, and replace the egg wash with almond milk for a delicious vegan-friendly rugelach.
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Savory Style: Experiment with savory fillings, like cream cheese with chopped herbs and sun-dried tomatoes, for a unique appetizer twist.
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Extra Crunch: Combine chopped pecans with the almonds to introduce a nutty flavor and more varied texture, creating a delightful bite.
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Lemon Zest: Grate some lemon zest into the dough for a refreshing citrus zing that complements the sweetness of the filling perfectly.
How to Store and Freeze Classic Jewish Raspberry Rugelach
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Room Temperature: Allow the rugelach to cool completely before storing them in an airtight container. They will stay fresh for up to 3 days, perfect for enjoying a sweet treat anytime.
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Fridge: If you need to extend their shelf life, keep the rugelach in the refrigerator for up to a week. Just make sure they are well-wrapped to prevent them from drying out.
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Freezer: For longer storage, freeze the rugelach in a single layer on a baking sheet until firm, then transfer to a freezer bag. They can last up to 3 months, ready for you whenever the craving strikes!
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Reheating: To enjoy frozen rugelach, simply preheat your oven to 350°F (175°C) and bake for 10-12 minutes. This will revive their flaky texture and delicious raspberry filling!
Expert Tips for Classic Jewish Raspberry Rugelach
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Chill the Dough Thoroughly: Refrigerating the dough ensures the butter stays cold, creating a flaky texture. Avoid rushing this step!
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Use Quality Ingredients: Selecting high-quality butter and cream cheese makes a noticeable difference in flavor. Treat yourself to the best!
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Don’t Overfill: While it’s tempting to add more raspberry preserve, too much can make rolling difficult and lead to messy cookies. Stick to 2-3 tablespoons.
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Uniform Wedges: Cutting even triangles ensures an evenly baked rugelach. Use a sharp knife or pizza wheel for clean cuts.
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Watch the Bake Time: Every oven is different, so keep an eye on your rugelach for that perfect golden brown color without overbaking.
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Experiment with Flavors: Feel free to swap raspberry for other fillings like chocolate or apricot! Enjoy making your own versions of these classic Jewish raspberry rugelach.
Make Ahead Options
These Classic Jewish Raspberry Rugelach are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance, allowing it to chill in the refrigerator for 6-8 hours, which makes it easier to roll out and shape later. Simply wrap the formed dough in plastic wrap and refrigerate until you’re ready to bake. The filling can also be prepared in advance; just store the raspberry preserves and chopped almonds in the fridge until you’re set to assemble. When ready to serve, roll, bake, and enjoy these treats that are just as delicious when made ahead, leaving you more time to savor every bite!
What to Serve with Classic Jewish Raspberry Rugelach?
There’s nothing like the aroma of freshly baked rugelach to elevate your home dining experience and create cherished memories.
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Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a luscious, cooling contrast to the warm, flaky rugelach, enhancing the raspberry flavor beautifully.
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Sweetened Tea: A fragrant cup of sweetened tea pairs perfectly with these pastries, providing a comforting balance to the rich buttery dough.
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Fresh Berries: A bright medley of fresh raspberries and strawberries can offer a refreshing pop of flavor and color alongside the baked treats.
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Dark Chocolate Drizzle: A simple drizzle of melted dark chocolate adds an indulgent touch, complementing the raspberry filling with a rich depth of flavor.
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Coffee: A warm cup of coffee, whether black or with cream, enhances the pastry’s sweetness and creates a delightful morning or afternoon treat.
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Nutty Granola: Sprinkling some nutty granola on top delivers a crunchy texture that nicely contrasts with the soft, delicate rugelach.
Consider these delightful pairings to craft a simple yet enjoyable experience as you indulge in your Classic Jewish Raspberry Rugelach!
Classic Jewish Raspberry Rugelach Recipe FAQs
How do I select the right raspberries for the preserve?
When choosing raspberries for your preserve, opt for those that are plump, bright in color, and free of dark spots or mold. Look for berries that are firm to the touch but slightly give when pressed. Fresh raspberries can elevate the flavor of your rugelach significantly!
How should I store my rugelach?
Once your rugelach has cooled completely, place them in an airtight container at room temperature. They will stay fresh for about 3 days. If you prefer, you can store them in the refrigerator for up to 1 week; just ensure they are wrapped well to prevent drying out.
Can I freeze Classic Jewish Raspberry Rugelach?
Absolutely! Freezing is a fantastic option. Place the cooled rugelach in a single layer on a baking sheet and freeze until firm. After that, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy, simply preheat your oven to 350°F (175°C) and bake them for about 10-12 minutes for that fresh-baked effect!
What should I do if my dough is too sticky?
If you find your dough is sticky during the process, sprinkle a little bit of flour on your work surface and your hands to ease the sticking. Remember, chilling the dough thoroughly helps, so if it’s still problematic, place it back in the fridge for an extra 30 minutes before rolling out.
Are these rugelach safe for pets?
While rugelach is delightful for humans, it’s not safe for pets, particularly due to the sugar and fat content. Additionally, chocolate-based fillings can be harmful to dogs. Always keep these tasty treats out of reach from your furry friends!
What can I use if I don’t have turbinado sugar?
If you don’t have turbinado sugar on hand, you can substitute with regular granulated sugar or brown sugar. While the texture will differ slightly (less crunch), your rugelach will still be delicious, bringing that sweet finish to your pastry!
Classic Jewish Raspberry Rugelach: A Sweet Family Tradition
Ingredients
Equipment
Method
- Combine the flour and powdered sugar in the food processor. Add half of the cold butter and pulse until the mixture resembles small peas.
- Add the remaining butter and cream cheese. Pulse until the mixture looks grainy, easily forming into a dough.
- Dump the mixture onto a clean work surface and press it into a rectangular shape using your hands.
- Cut the dough into two equal pieces. Wrap each in plastic wrap and refrigerate for 6-8 hours.
- Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper.
- Roll one piece of dough into a 12-inch circle on a floured surface.
- Trim the edges to shape it into a clean circle. Spread 2-3 tablespoons of raspberry preserve over the dough, then sprinkle with chopped almonds.
- Slice the circle into 12-16 wedges. Roll each wedge from the wide end.
- Place the rolled rugelach on the baking sheet. Repeat with the second piece of dough.
- Brush the unbaked pastries with beaten egg yolks and sprinkle turbinado sugar on top.
- Bake for 15-17 minutes until puffed and golden brown.
- Allow to cool on the sheet before serving.