Raspberry Rose Rugelach

11 240 110
Ingredients Minutes Calories
Prep Cook Servings
3 h 35 min 25 min 48
Raspberry Rose Rugelach
Health Highlights


1 cup Granulated sugar (plus 1 tbsp)
1 1/2 tsp Rose water
2 cup All-purpose white flour (plus extra for rolling)
1 tsp Kosher salt
1 tsp Sea Salt
227 gm Butter, unsalted (at room temperature)
227 gm Cream cheese (at room temperature)
1 tsp Vanilla extract, pure
3 spray (about 1/3 second) Olive oil cooking spray
1 large egg Egg white (lightly beaten)
1 1/2 cup Raspberry jam


In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)

Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.

In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.

With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.

Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.

Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.

Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.

Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
Brush tops of rugelach with egg white and sprinkle with rose sugar.

Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

Nutrition Facts

Per Portion

Calories 110
Calories from fat 50
Calories from saturated fat 31
Total Fat 5.6 g
Saturated Fat 3.4 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 15.8 mg
Sodium 116 mg
Potassium 13.8 mg
Total Carbohydrate 14.4 g
Dietary Fiber 0.6 g
Sugars 9.9 g
Protein 0.9 g

Dietary servings

Per Portion

Grain 0.3

Energy sources


Meal Type(s)