Raspberry Rugelach

Raspberry rugelach are buttery, flaky crescent-shaped pastries filled with raspberry jam. They're perfect for your next holiday cookie tray!

Prep Time 20

Cook Time 20

Resting Time 30

Total Time 1 10

Servings cookies

Using a stand mixer or hand mixer, add cream cheese and butter to a bowl and beat until creamy and smooth. Add sugar, salt, and vanilla extract and mix until evenly incorporated. Add flour and mix on low until just incorporated (do not over-mix your dough).
Empty dough out onto a well floured surface and form into a ball. Cut dough into four quarters, form into discs, wrap, and refrigerate for 30 minutes.
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Working with one ball of dough at a time, roll dough out on a floured surface into a 9-10 inch circle (the edges will be rough, this is fine). Top each circle with ¼ cup of jam, spreading gently to about ½" from the edge.
Slice each circle into four quarters, then slice each quarter into three even wedges (each circle makes 12 total). Pull each wedge away from the circle and starting at the outside edge, roll up into a crescent shape. Place onto prepared baking sheet with the points facing down (so they don't unroll in the oven).
In a small bowl, whisk your egg and milk to make an egg wash. Brush each crescent gently with egg wash.
Bake for 18-22 minutes, or until cookies are lightly browned across the tops. Transfer to a wire rack to cool completely.

Dough storage: Dough can be prepared up to two days ahead of time, wrapped in plastic, and stored in the refrigerator. Dough can also be frozen for up to three months. Tightly wrap in a layer of plastic and a layer of foil, or store in a freezer safe bag.
Cookie storage: Baked cookies will keep for up to 5 days (but are best within 2-3 days) in a sealed container at room temperature, or up to 3 months in a tightly sealed freezer-safe container in the freezer. Allow frozen baked goods to come to room temperature for 30 minutes before serving.
Egg wash substitutes: Egg wash can be substituted with milk, heavy cream, or melted butter.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!