Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

raspberry rugelach

This recipe is based on one I found from The Barefoot Contessa and I love it because it’s so easy and can be filled with just about anything (here they are filled with my friend Scott’s homemade preserves). I knew they were a hit when I brought them to my best friend’s family for the first time and her Mom was really impressed that I made them myself. If they can win her over, they can win anyone over.

raspberry rugelach | photo by: Cassandra Birocco

2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 tablespoon sugar, plus 1-2 tablespoons for dusting
Pinch of salt

1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons raspberry preserves
1 egg, beaten
1 tablespoon milk

1. Using an electric mixer fitted with paddle attachment, combine cream cheese and butter until smooth. Add 1 tablespoon sugar, salt and vanilla and mix until incorporated. Slowly add flour and mix until just combined. Turn dough out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for about 1 hour.
2. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
3. On a lightly floured surface, roll out dough into a 9-inch circle. Cover dough with a thin layer of raspberry preserves.
4. Cut circle into quarters; then each quarter into thirds, making 12 equal wedges. Roll up each wedge, starting with widest edge first. Place on baking sheet, seam-side down and chill for at least 30 minutes.
5. In a small bowl, combine egg and milk. Brush each cookie with egg wash and 
lightly dust with additional sugar. Bake for 15-20 minutes, until lightly golden brown. Transfer to a wire rack and allow to cool slightly before serving.

Makes 1 dozen.

Pin It

4 responses to raspberry rugelach

click here for my must have list of equipment
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us


Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

South Coast Today

Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.