Makes 2 dozen cookies
Dough
Ingredients
- 1/2 lb (2 sticks) unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons cream cheese, room temperature
- 1/2 teaspoon kosher salt
- 2/3 cup all-purpose flour, sifted
Ingredients
- 2/3 cup raspberry jam
- 1 2/3 cups chopped pecans
- Cinnamon Sugar (1 cup sugar combined with 1 tablespoon ground cinnamon), as needed
- Egg wash, as needed
Directions
- Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt on medium speed until smooth, about 5 minutes. Scrape down the bowl as needed.
- Reduce the speed to low. Add the flour all at once and mix on low speed just until combined, 1 to 2 minutes more.
- On a lightly floured surface, roll out the dough to about 1/2-inch thick. Fold over one third of the dough, then fold over the other third on top of the first. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- While the dough is chilling, preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Divide the dough into two pieces and roll each into a 10-inch circle. Spread a thin layer of jam and sprinkle half of the pecans and about 2 tablespoons cinnamon sugar over each circle.
- Cut each circle into 12 wedges. Roll each wedge into a crescent shape, starting at the curved edge and rolling toward the point. Brush the rugelach lightly with egg wash and sprinkle more cinnamon sugar on top. Transfer to the prepared baking sheets.
- Bake until golden brown, about 10 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Store the cookies in an airtight container.
Hello,
Thank you for this recipe. II have a specific question about the raspberry jam used in this recipe.
The photo to this recipe appears as if raspberry jelly is used. (There are no seeds pictured.) Also, the filling looks quite dry, dryer than a typical jelly. I have that impression from looking at the edge of the jelly on the pictured rugelach. Could you lend some advice/pointers on the actual raspberry filling recipe pictured? One of the main issues with rugulach is not having the filling spill out during baking. I do not fill to the edge but have not resolved this dilemma of it spilling out. Could you offer pointers advice on resolving this?
Thank you,
Jeanne
Hi Jeanne! It’s been quite some time since this photo was taken, so I can’t be sure what type of jam or jelly was used. We’ve been using the same large containers of commercial jam and jelly for years and years, so I imagine it was just that. It’s a pretty middle of the road product in terms of quality (so, not especially high-end or particular), and, yes, seedless, though seeded would be okay, too. The filling spilling from the rugelach is a little bit unavoidable (sugar-filled spreads will always liquefy, despite your best efforts), but you can lessen it by being very conservative with the filling quantity and leaving extra space around the perimeter of the dough. A jam with a lower moisture content may help (homemade, perhaps?), but it would be tough to spread on the tender dough. Dry fillings, like cinnamon-sugar or poppy seeds will obviously be much more tidy.
Thank you!