Raspberry-Almond Rugelach Recipe
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Category
Baking
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Cusine
American
What do you need?
How to make?
Ingredients
For the Dough:
4 1/4 ounces all-purpose flour , plus more for dusting
4 ounces cold unsalted butter , cut into large cubes
4 ounces cold cream cheese , cut into large cubes
1/2 teaspoon finely grated orange zest
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
For the Filling and to Finish:
1 ounce almonds, toasted and finely chopped
1 tablespoon granulated sugar
2 tablespoons fresh bread crumbs
1/2 cup raspberry jam, homemade or a good-quality store-bought brand, such as Bonne Maman
1 egg yolk whisked with 1 teaspoon cool water
1 teaspoon sparkling sugar
Directions
In the work bowl of a food processor, combine flour, butter, cream cheese, orange zest, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands. If making crescent cookies, gently form a disk 5 inches in diameter. If making sliced cookies, form dough into a 3- by 4-inch rectangle. Dust surface with flour and wrap tightly. Lightly press with a rolling pin to smooth, then lightly tap the disk or rectangle's edges on the counter. The smoother the edges, the less prone they will be to cracking later on. Chill until the dough registers 40 degrees F on an instant-read thermometer, about 1 hour. The dough may be frozen for 3 months; defrost overnight in the refrigerator to proceed. Meanwhile, adjust oven rack to middle position and preheat to 375 degrees F . Stack 2 baking sheets and line the top one with parchment paper.
In a small bowl, combine almonds and sugar.
On a lightly floured surface, roll dough into a 9-inch circle, using a dinner plate and paring knife to trim edges. Spread jam over surface of dough using an offset spatula, leaving a 1/2-inch border. Sprinkle almond mixture evenly over jam, then top with bread crumbs. Using a sharp knife, pastry wheel, or pizza cutter, cut disk into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Transfer baking sheet to the freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.
On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread jam over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle almond mixture evenly over jam, then top with bread crumbs. Starting at one 12-inch edge, tightly roll dough into a spiral. Aim to make 3 full revolutions, pressing seam firmly to seal. Place roll on baking sheet and freeze or refrigerate for at least 30 and no more than 45 minutes. Using a sharp knife, pastry wheel, or pizza cutter, cut roll into 12 cookies, each the shape of an isosceles trapezoid. Keep the smaller edge of the trapezoid no less than 1/2 inch in length, and the larger edge no more than 1 1/2 inches in length. Place seam side down on baking sheet and transfer to freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.
Brush cookies' surface with egg wash using a small pastry brush. Sprinkle with sparkling sugar. Bake cookies until browned and flaky, about 22 to 25 minutes. Some filling may squish out; that’s okay. The bottoms of the rugelach should be caramelized, not blackened. Transfer the cookies to a rack to cool completely, about 1 hour. Store in an airtight container, layered between sheets of wax paper, for up to 3 weeks, or freeze for up to 1 month.