- 48
Ingredients
- 2 sticks, room temperature, unsalted butter
- 8 ounces room temperature cream cheese
- 2 cups all-purpose flour
- Raspberry jam as needed (approx 3/4 cup total)
- Parchment paper for lining baking tray(s)..optional
Preparation
Step 1
Add 2 sticks of room temperature, unsalted butter and 8 ounces of room temperature cream cheese to a mixer and cream that for a couple of minutes, then add 2 cups of all-purpose flour and continue to mix that until it comes together.
At this point, you'll want to shape the dough into a thick log, wrap it in plastic wrap and keep it in the fridge for a couple of hours to set up.
After that, preheat the oven to 350 degrees, unwrap the dough, cut it crosswise into 4 equal sections and roll each one out on a floured work surface into a circle shape about 1/4-inch thick.
Just do one piece at a time and then put a thin layer of raspberry jam over the top and cut it like a pizza into 12 equal sized wedges.
Then roll up each wedge starting at the wider outside and finishing up at the point and place them point side down on a parchment paper lined baking tray as you go.
Once all the rugelach are on the baking tray, place the tray on the center rack.
They'll take just about 25-30 minutes to bake and it's a good idea to spin the tray around at least once while they're in there.
HINTS:
It really is important that the butter and cream cheese are room temperature so that the dough is nice and smooth and you could even make the dough the night before if you wanted to.
Cut the circles into 16 wedges instead of 12 for smaller cookies.
Substitute other jam, like apricot, instead of the raspberry.