Raspberry Walnut Rugelach
Raspberry Walnut Rugelach Recipe: A Delicious Treat for Any Occasion
Looking for a sweet and nutty treat that's perfect for any occasion? Look no further than our Raspberry Walnut Rugelach recipe! This delectable pastry is made with a flaky, buttery dough that's filled with a sweet raspberry jam and crunchy walnuts. It's the perfect dessert for any time of day, whether you're enjoying it with a cup of coffee in the morning or as a sweet treat after dinner.
Ingredients (makes 24 rugelach):
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small pieces
- 8 ounces cream cheese, chilled and cut into small pieces
- 1/2 cup raspberry jam
- 1/2 cup chopped walnuts
- 1 egg, beaten
- 1 tablespoon coarse sugar
Cooking Tips:
- Make sure your butter and cream cheese are chilled before starting the recipe. This will help keep the dough flaky and tender.
- Don't overwork the dough when rolling it out. This can cause it to become tough and chewy.
- If you don't have raspberry jam, you can substitute any other fruit jam or preserves.
Instructions:
1. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and cream cheese and use a pastry cutter or your fingers to cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs.
2. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together into a smooth ball. Divide the dough into four equal pieces and shape each piece into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll out one of the dough disks into a 10-inch circle. Spread 2 tablespoons of raspberry jam over the dough, leaving a 1/2-inch border around the edge. Sprinkle 2 tablespoons of chopped walnuts over the jam.
5. Use a sharp knife or pizza cutter to cut the dough into 6 equal wedges. Roll up each wedge, starting at the wide end and rolling toward the point. Place the rugelach on the prepared baking sheet, seam side down.
6. Repeat with the remaining dough disks, raspberry jam, and walnuts.
7. Brush the rugelach with the beaten egg and sprinkle with coarse sugar.
8. Bake for 20-25 minutes, or until the rugelach are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Appearance and Taste:
These Raspberry Walnut Rugelach are a beautiful golden brown color with a flaky, buttery crust. The sweet raspberry jam and crunchy walnuts add a delicious flavor and texture to the pastry. They're the perfect balance of sweet and nutty, making them a crowd-pleasing dessert for any occasion.
Type of Dish: Pastry Dessert
Main Ingredients: Raspberry Jam, Walnuts, Cream Cheese
