Recipe for Raspberry Walnut Rugelach (2024)

1 cup (2 sticks) unsalted butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3/4 teaspoon salt

1/2 cup sugar

2 1/2 cups all-purpose flour

1. Using an electric mixer, preferably a large stand model, cream the butter and cream cheese until soft and smooth. Beat in the salt and sugar. Blend in the flour, on low speed or with a wooden spoon, about ½ cup at a time, incorporating each measure before the next one is added. Be careful not to overmix the dough. It should be crumbly (like cottagecheese).
2. Scrape the dough out onto a lightly floured surface and divide it intothree.
3. Shape each portion into a rectangle about ½-inch thick. Wrap separately in plastic wrap and refrigerate for at least 1½ to 2 hours, or untilfirm.
4. If you don’t have a food processor, let the butter and cream cheese come to room temperature. Sift together the salt, sugar, and flour in a separate bowl. Then, slowly add the dry mixture to the wet mixture, mixing constantly until the dough holds together and begins pulling away from the bowl’s sides. Again, don’tovermix.

See instructions for making the fillingbelow.

1 cup chopped walnuts (or pecans)

1 cup raisins

1/4 cup packed light-brown sugar

1 teaspoon cinnamon

big pinch of salt

1 tablespoon cold butter, cut into several pieces

3/4 cup seedless raspberry preserves

An optional step for those who add nuts:In a skillet, toast the chopped nuts over medium heat until fragrant. Be careful not to burnthem!

1. While the dough chills, put the nuts, raisins, brown sugar, cinnamon, and salt into a food processor. Pulse the mixture repeatedly until everything is coarsely chopped and a thick paste forms. Add the butter and continue to pulse until the mixture is finely chopped and still separate (not clumpy). Transfer to a bowl andrefrigerate.
2. Lightly flour a counter surface that is covered in wax paper or parchment paper. Also, lightly flour a rollingpin.
3. Take one portion of the dough out of the refrigerator (keep the rest cold until ready to use). The dough may be very firm at first, but it will become morepliable.
4. Working with one piece of dough at a time, roll the dough to about 1/8-inch thickness into the best 12x7-inch rectangle you can manage, using firm and even pressure.(If the dough gets too soft and delicate at any point, slide it onto a small baking sheet and refrigerate for 10 to 20 minutes, until it firms up and becomes easier to handle androll.)
5. Trim all of the edges with a pastry cutter or paring knife, removing as little dough as possible. (Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that ismade.)
6. Stir the preserves briskly to smooth. Spread 1/3 of the preserves evenly over the surface of the dough, leaving a 1/2-inch border on all sides. Keep the layer thin, or your pastries will burst open! Sprinkle 1/3 of the nut filling onto the dough evenly. Press the nuts gently, toembed.
7. Starting along one of the long sides and using the paper to help you, roll up the dough like a carpet. Keep it snug, but not too tight or you’ll force the filling out at the seam. Pinch the ends to seal. Wrap the filled dough in the paper andrefrigerate.
8. Repeat for the remaining two pieces of dough. Refrigerate for 2 to 3hours.

1 egg, lightly beaten

1 tablespoon milk

3/4 cup granulated sugar mixed

1 teaspoon cinnamon

1. Preheat the oven to350°F.
2. Line one or two large baking sheets with parchment paper. Unwrap one log at a time and brush lightly with the eggwash.
3. Slice the log into ¾-inch-thick pieces using a sharp, serratedknife.
4. Roll the pieces in the cinnamon sugar and place them on the baking sheet, spiral side up, leaving 2 inches inbetween.
5. Bake one sheet at a time on the center oven rack for 25 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to finishcooling.

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