Go Back
Raspberry Rugelach. A tender cream cheese and butter based cookie, filled with raspberry jam, cinnamon sugar and chopped pecans.

Raspberry Rugelach

Servings 30 cookies (approx.)


For dough:

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 8 ounce package light cream cheese (Neufchatel)
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/4 cups all purpose flour

For filling:

  • 6 Tablespoons raspberry preserves
  • 1 1/2 Tablespoons brown sugar
  • 6 Tablespoons finely chopped pecans
  • Cinnamon sugar 2 Tablespoons sugar +3/4 teaspoon cinnamon
  • mini chocolate chips optional, 1 Tablespoons per log, if using
  • milk for brushing
  • Turbinado sugar raw sugar for sprinkling


  1. In a large bowl, beat butter and cream cheese together until combined, smooth and silky.
  2. Add brown sugar, vanilla and salt and continue mixing until creamy.
  3. Add flours and mix just until well combined. Avoid over working dough or your cookies will be tough.
  4. Divide dough into three equal portions on separate parchment or wax paper sheets. Fold parchment over on top of dough and press into a 6"x 8" rectangle. Cover and refrigerate for 1 hour or until firm. I did this on wax paper then used the same paper to wrap up the dough for refrigeration.
  5. Preheat oven to 375 degrees F.
  6. Roll each rectangle of dough between parchment paper to a thickness of 1/4". My rectangle was rolled to just over 7" x 9", but in retrospect I would have rolled it thinner, closer to 7" X10" or 8" x 10". I didn't quite get it to that 1/4". (Leave the remaining dough in the refrigerator until you're ready to roll them.)
  7. Uncover the dough, position it so that it is longest from left to right. Spread 2 Tablespoons of preserves evenly on dough, leaving a good 1" bare at the far side (the last part of the dough to get rolled up.)
  8. Sprinkle with a 1/2 Tablespoon of brown sugar. Then evenly distribute 2 Tablespoons of finely chopped pecans. (Add 1 Tablespoon mini chocolate chips, if desired.) Press the nuts (and chips) lightly into the dough, then sprinkle with 1/2 Tablespoon cinnamon sugar.
  9. Start rolling the dough tightly but without stretching it. You'll be rolling the dough away from you. Roll up completely and press the edge to seal. Roll it up with the parchment to cover it and put it back into the refrigerator until firm. Repeat with remaining dough.
  10. Once logs have firmed up again in the refrigerator (about 30 minutes,) remove parchment, place seam side down, brush with milk and sprinkle Turbinado (or any coarse sugar) generously on top. using a sharp knife, cut into 1" slices.
  11. Repeat these steps with the other logs.
  12. Place slices standing with sugar side up onto parchment lined baking sheets and bake for 25-30 minutes or until edges are golden brown. Allow to cool on baking sheet.

Recipe Notes

*Store cookies in an airtight container at room temperature up to 3 days or freeze in freezer bags for up to 3 months.

*I love these as a sweet addition to a brunch buffet. The sweet fruit and nut filling, combined with the rich dough are reminiscent of a fruity Danish pastry.

*If you roll your dough to about the 8x10 that I mention in the recipe, you should get 30 cookies. I mention that I didn't roll it as thin as I should have so that you'll know that your cookie layers should look thinner than the ones you see pictured.

*I give measurements for filling as a guide. You can add or subtract as you like. This is what works well for me. I like well filled rugelach. Some will seep out during baking, but I don't worry about it.

*Be sure to leave at least one inch at the far side of your roll or you will end up with filling overflowing at the end and that will make for more of a mess during baking.

*I used mini chocolate chips in one of my three rolls. You'll need 1 Tablespoons per roll. Just add them right after the nuts. The picture of the dough with filling on top is the roll that had the chocolate chips.

*Make sure you measure your flour correctly. I accidently put in equal amounts of each flour instead of the 1 1/2 and 1 1/4 cups only because I'm used to splitting these flours equally for other recipes. The cookies were fine, but don't make the mistake. Slow down and read the recipe carefully. An extra quarter cup of flour does not make these cookies better, although they were still delicious and we ate ALL of them :)

Recipe adapted from Whole Foods Fig Rugelach

The Merchant Baker Copyright © 2015