Raspberry Rugelach

An Easy Recipe for Raspberry Rugelach That You Can Freeze For Later

Raspberry Rugelach


1 package (8 ounces) cream cheese, room temperature

1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature

1/4 cup granulated sugar

2 cups sifted bleached all-purpose flour

1/2 cup raspberry or apricot preserves

Make dough:  place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.  (This is the point at which you freeze this dough if you are saving for later)

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

On a lightly floured surface, roll out 1 piece of dough into a large circle, about 15 inches in diameter.  Spread with preserves.  Cut dough with a pizza cutter into 16 “slices.”  Roll each piece from the outside in and place on baking sheet an inch or so apart.  Repeat with the rest of the pieces and the other circle of dough.

Bake 18-20 minutes.

Other cookie recipes you can make ahead and freeze: Chocolate Pecan Cookies and    Dark Chocolate Peanut Butter Cookies.