Raspberry Rugelach Recipe

Raspberry Rugelach #Recipe | ExploreAsheville.com

This sweet treat combines a recipe from Sweetheart Bakery with an irresistible raspberry jam, made by Asheville's own Imladris Farm.

Dough Ingredients

Raspberry Rugelach #Recipe | ExploreAsheville.com
  • 8 ounces (2 sticks) unsalted butter, room temperature

  • 8 ounces cream cheese, room temperature

  • 1/2 cup sugar

  • 3 large egg yolks

  • 1 teaspoon pure vanilla extract

  • Pinch of coarse salt

  • 2 1/3 cups all-purpose flour, plus more for rolling out dough

Filling Ingredients

  • 4 ounces walnuts

  • 1/2 cup sugar

  • Pinch of cinnamon

  • Pinch of salt

  • 12 ounces Imladris Farm raspberry jam

  • 1 1/2 cups bittersweet chocolate chopped

  • 1/2 cup currants

Finishing Ingredients

  • 1 large egg, lightly beaten

  • 1/4 cup sugar


  • Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed.

  • Add sugar, and beat until fluffy.

  • Beat in egg yolks, one at a time, beating to combine after each addition.

  • Add vanilla and salt, and beat to combine.

  • Reduce speed to low, and beat in flour.

  • Remove from bowl, and divide into 2 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.

  • Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine. In separate bowl mix together the chocolate and currants.

  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

  • On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/4 inch thick. Brush evenly with jam. Sprinkle with one-half of the walnut mixture and one-half of the chocolate and currant mixture. Using the rolling pin, gently roll over filling to press ingredients into dough.

  • Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal.

  • Place on prepared baking sheets. Repeat with remaining dough and filling ingredients.

  • Brush tops with beaten egg, and sprinkle with sugar.

  • Bake until golden brown, 20 to 25 minutes.

Yield: 32 Cookies