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Home Recipes Dishes & Beverages Cookies

Grandma’s Raspberry Rugelach

Name: Grandma's Raspberry Rugelach
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: about 5 dozen.
Cuisine: Jewish
Ingredients: 1-1/2 cups margarine, softened; 1/3 cup sugar; 3 teaspoons vanilla extract; Pinch salt; 1 cup heavy whipping cream; 4 to 4-1/2 cups all-purpose flour; 1 cup seedless raspberry jam; OPTIONAL GLAZE:; 1 cup confectioners' sugar; 4 teaspoons 2% milk

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Test Kitchen Approved

Total Time

Prep: 45 min. + chilling Bake: 25 min./batch + cooling

Makes

about 5 dozen

I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida

Grandma's Raspberry Rugelach Recipe photo by Taste of Home

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Ingredients

1-1/2 cups margarine, softened
1/3 cup sugar
3 teaspoons vanilla extract
Pinch salt
1 cup heavy whipping cream
4 to 4-1/2 cups all-purpose flour
1 cup seedless raspberry jam
OPTIONAL GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk

Directions

In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into 4 portions, then flatten into disks. Wrap; refrigerate at least 2 hours or overnight.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.

For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and 1 tablespoon ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 tablespoons cinnamon sugar. Proceed as directed.

Nutrition Facts

1 cookie: 96 calories, 6g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

Grandma’s Raspberry Rugelach

Ingredients

Directions

Nutrition Facts

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