Raspberry rugelach recipe: Delightful flaky pastry bites

Ingredients for Raspberry rugelach

• 300 g plain flour, plus more

• 1 g baking powder

• 100 g caster sugar, divided

• 10 g salt, divided

• 225 g chilled unsalted butter, cut into pieces

• 225 g cream cheese, at room temperature

• zest of 1 orange

• 150 g finely chopped walnuts

• 240 ml raspberry jam or any other flavour jam or marmalade

• 30 g freeze-dried raspberries or strawberries

• 1 large egg, beaten to blend

• a spice mill or mortar and pestle

How to make Raspberry rugelach

1. Mix the flour, baking powder, 50 g granulated sugar, and 1 tsp salt in the bowl of a stand mixer fitted with a paddle attachment on low speed until combined.

2. Add the butter and beat until it is flattened into pieces the size of a nickel and a dime, and the dry ingredients resemble sand, about 2 minutes.

3. Cut the cream cheese into 8–10 pieces and add all at once to the mixer. Beat until the dough starts to clump together, with pieces of butter and some cream cheese still visible, about 1 minute.

4. Turn the dough out onto a work surface and divide it in half. Pat each half into a disk and wrap tightly in cling film. Chill until firm, for 30–45 minutes.

5. Meanwhile, mix together the orange zest, nuts, jam, and remaining 1 tsp salt in a medium bowl. Set the filling aside.

6. Working one at a time, roll out each disk of dough between two lightly floured sheets of baking parchment, dusting with more flour and turning over as needed, until you achieve ovals about 0.5 cm thick and measuring 45 x 28 cm.

7. Spread half of the filling over each oval, leaving a 1.25 cm border. Rotate the dough so that a long side is closest to you, and roll it up tightly into a spiral, using the parchment to assist you. If the dough is sticking, chill for 5 minutes before proceeding.

8. Chill the rolled-up dough until firm, for at least 60 minutes and up to 1 day (wrapped in cling film).

9. Place racks in the upper and lower thirds of the oven and preheat to 190°C (fan oven).

10. Finely grind the raspberries in a spice mill or with a mortar and pestle. Transfer to a small bowl and mix in the remaining 50 g granulated sugar.

11. Brush the tops of the dough with egg wash. Sprinkle with half of the berry sugar and cut into wedges 5 cm wide at the base and 1.25 cm wide at the tip. Make each cut on a diagonal, alternating directions so that the short and wide ends alternate.

12. Divide the rugelach between two baking trays lined with parchment. Bake, rotating the trays from top to bottom and front to back halfway through, until deep golden brown, for 28–34 minutes.

13. Let cool on the baking trays, sprinkling with the remaining berry sugar while still warm.

14. The cookies can be baked up to 5 days in advance. Store in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.