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Raspberry and Almond Rugelach Cookies ~ Scrumptiousness! The very best buttery and flaky cream cheese pastry, with an irresistible raspberry and almond filling, shaped into traditional crescent shapes with crunchy raspberry and strawberry flavored crystal sugar sprinkles—so pretty! Perfect for Christmas, Valentine’s Day, Easter and spring and summer entertaining. Includes a gluten free option with our own splendid GF flour blend recipe. Everyone will LOVE these! | classic cookie pastry recipe

Raspberry and Almond Rugelach Cookies

  • Yield: Makes 32 cookie-pastries.

Description

Scrumptiousness! The very best buttery and flaky cream cheese pastry, with an irresistible raspberry and almond filling, shaped into traditional crescent shapes with crunchy raspberry and strawberry flavored crystal sugar sprinkles on top, our Raspberry and Almond Rugelach are so pretty! They’re perfect for Christmas, Valentine’s Day and Easter as well as spring and summer entertaining. Includes a gluten free option with our own splendid GF flour blend recipe. Everyone will LOVE these!

Ingredients

  • For the Cream Cheese Pastry:
  • 1 cup (2 sticks/226 grams) unsalted butter, slightly softened
  • 1 (8-ounce/226-gram) package cream cheese, slightly softened
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¼ teaspoon (1.25 grams) kosher salt
  • 2 cups (240 grams) all-purpose flour, such as King Arthur Flour®
  • Extra all-purpose flour for rolling dough
  • For the Raspberry and Almond Filling:
  • 8 tablespoons (½ cup/120 ml) Raspberry Sauce, recipe by Wicked Good Kitchen, or red raspberry jam*
  • 4 tablespoons (50 grams) granulated sugar
  • 4 tablespoons (¼ cup/80 grams) almond paste, crumbled
  • 8 tablespoons (½ cup/72 grams) chopped sliced almonds
  • https://wickedgoodkitchen.com/raspberry-sauce-best-ever/
  • For the Raspberry and Strawberry Sugar Sprinkle Topping:
  • 2 tablespoons (30 ml) light cream (half and half) or whole milk
  • Natural Pink Fairy Dust Sugar Crystal Sprinkles, recipe by Wicked Good Kitchen

Directions

  1. Prepare the Pastry: Using an electric stand mixer fitted with paddle attachment, cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated. Scrape dough onto sheet of plastic wrap using rubber spatula and form into a ball; divide into 4 equal portions. Shape each portion of dough by patting out into either small 5-inch disks (for crescents) or small 4- by 6-inch rectangles (for roulades). Wrap each piece of dough in plastic wrap and refrigerate at least 2 hours or overnight.
  2. Prepare the Filling & Topping: Measure and place each ingredient for the filling and topping into small prep bowls and set aside.
  3. Arrange rack in lower third of oven and preheat oven to 350° F. Line insulated baking sheets with parchment; set aside. Alternatively, place a half baking sheet atop another and line with parchment. Using insulated baking sheets will prevent these delicate pastry-cookies from overbrowning on the bottom.
  4. To Shape Rugelach into Crescents: Remove dough from refrigerator and allow it to soften slightly on countertop for 12 to 15 minutes so it becomes pliable for rolling. On lightly floured surface, and working with 1 disk of dough at a time, with a floured rolling pin roll each disk into a circle measuring 10 inches in diameter and about ⅛-inch thick. Rotate dough often while rolling and add extra flour to surface as necessary to prevent sticking.
  5. Spread each round with 2 tablespoons Raspberry Sauce or red raspberry jam. Sprinkle with 1 tablespoon sugar, 1 tablespoon almond paste, crumbled, and 2 tablespoons chopped sliced almonds. With a sharp knife or pizza wheel, cut each circle into 8 pie-shaped wedges. Starting with rounded edge, roll each wedge of dough jelly-roll fashion toward the point, tucking point under, and form into crescent shape by bending. Use a pastry brush to whisk away excess flour from dough as you roll. Place crescents 1½ inches apart on prepared baking sheets.
  6. To Shape Rugelach into Roulades: Remove dough from refrigerator and allow it to soften slightly on countertop for 12 to 15 minutes so it becomes pliable for rolling. On lightly floured surface, and working with 1 rectangle of dough at a time, with a floured rolling pin roll each piece of dough into a rectangle measuring about 10- by 8-inches and ⅛-inch thick. Lift dough often while rolling and add extra flour to surface as necessary to prevent sticking.
  7. Spread each rectangle with 2 tablespoons Raspberry Sauce or red raspberry jam. Sprinkle with 1 tablespoon sugar, 1 tablespoon almond paste, crumbled, and 2 tablespoons chopped sliced almonds. Starting from long side, roll dough tightly into a cylinder and place seam side down. Use a pastry brush to whisk away excess flour from dough as you roll.
  8. Using a sharp paring knife, slice ends of cylinder to create neat, flush ends and discard scraps (or bake as a treat for the baker). With paring knife, slice each cylinder into eight 1-inch thick roulades. This step is made easier by first scoring (marking lightly with paring knife) the cylinder’s midpoint, again and again between each section, until 8 sections are scored; slice through markings for 8 even roulades. Place roulades 1½ inches apart on prepared baking sheets seam side down.
  9. Bake the Rugelach: For both crescent- and roulade-shaped rugelach, brush tops of unbaked pastry-cookies with cream or milk and generously sprinkle with raspberry and strawberry flavored Natural Pink Fairy Dust Sugar Crystal Sprinkles.
  10. Bake for 22 minutes or until golden brown and filling bubbles. Cool on wire racks. Carefully remove cookies using a small metal cookie spatula and trim any overflowed filling using a paring knife. Transfer to wire racks to cool completely and store in airtight containers. Rugelach can be stored at room temperature for up to 5 days.

Recipe Notes

Variation:

For Gluten-Free Rugelach: For the dough, replace all-purpose wheat flour with:

¾ cup (92 grams) Bob’s Red Mill® ‘Sweet’ White Sorghum Flour
½ cup (78 grams) Bob’s Red Mill® Sweet White Rice Flour
½ cup (83 grams) Bob’s Red Mill® Potato Starch
½ cup (62 grams) Bob’s Red Mill® Tapioca Flour
1¼ teaspoons (3.5 grams) guar gum, such as Now Foods®
¼ teaspoon baking powder
¼ teaspoon kosher salt
Gluten-free flour blend for rolling dough (See Tips below for flour blend recipe.)

Tips:

*The red raspberry jam for this recipe can be regular or seedless depending on preference.

Gluten-Free Flour Blend for Rolling Dough: When rolling out gluten-free cookie dough, such as for this recipe, I like to use a blend of equal parts by volume sorghum, sweet white rice and tapioca flours. Prepare 1 cup using ⅓ cup each to keep on hand as needed.

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. Simply use the dip and sweep method by dipping your dry measuring cup into the flour and level off the top with a straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

How to Measure Gluten-Free Flours for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. When measuring Bob’s Red Mill® gluten-free flours for this recipe, I used the method of spooning the flour into the dry measuring cup and leveling off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

To Make Rugelach Successfully: Be sure to brush away excess flour from dough with a pastry brush when rolling to ensure tender rugelach and prevent dry, tough rugelach. Always start with a clean surface each time rolling more dough by brushing away excess flour and filling between batches. Use a metal dough cutter to help start the rolling process to form the cylinder for roulade-shaped rugelach. Use insulated baking sheets, our double up on your baking sheets, to prevent rugelach from overbrowning.

To Prepare Rugelach Dough in Advance: Rugelach dough can be prepared in advance much to the delight of busy holiday bakers. Wrap well in plastic wrap and store in refrigerator for up to 2 days. Also, the dough can be frozen for up to 1 month. To freeze dough, enclose plastic-wrapped dough in heavy duty zip-top freezer bags. Simply thaw in the refrigerator while still wrapped in plastic.

To Freeze Baked Rugelach: These pastry-cookies freeze extremely well in heavy duty zip-top freezer bags for up to 2 months. Be sure to expel as much air as possible. For layering cookies inside freezer bags, divide with sheets of wax paper as the wax paper will protect appearance of cookies as well as absorb excess moisture.

Recipe Adapted from: Honey-Nut Rugelach Holiday Cookies by Wicked Good Kitchen
Original Recipe Source: WickedGoodKitchen.com