Rugelach is a Jewish pastry that I love for its versatility. I used raspberry preserves for the center to give these cookies a festive spin, but you have so many different options, from chocolate-hazelnut spread to cream cheese to cinnamon-sugar and more!
- Prep Time: 30 minutes
- Chill Time: 2 hours 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 10 minutes
- Yield: Makes 48 cookies 1x
- Category: Bakery
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold, diced
- 1 (8-ounce) package cream cheese, cold, chopped
- 1/3 cup sour cream
- 2 tablespoons sugar, plus extra for the work surface
- 1/4 teaspoon salt
- 1 (12-ounce) jar all-fruit raspberry preserves
- 1 cup sliced almonds
- In a food processor, pulse the flour, butter, cream cheese, sour cream, sugar, and salt until the mixture is crumbly. Turn the mixture out onto a work surface and shape into 4 equal disks. Wrap each disk in plastic wrap and refrigerate for 2 hours or up to 2 days.
- Sprinkle a work surface with sugar and then roll 1 disk into a 9-inch round, keeping the remaining disks chilled until ready to use. Spread a thin layer of raspberry preserves on the round and then sprinkle with one-quarter of the almonds. With a pizza cutter or large sharp knife, cut the round into 12 wedges. Roll the wedges from the widest edge to the narrowest. Repeat with the remaining dough, jam, and almonds.
- Place the rugelach on ungreased baking sheets and refrigerate for at least 20 minutes. Preheat the oven to 350 degrees F.
- Bake for 20 to 22 minutes until lightly golden. Let cool completely on wire racks before serving.
- Store in an airtight container for up to 1 week or freeze for later.