Fairway Raspberry Cream Cheese Rugelach
Fairway MarketFairway Raspberry Cream Cheese Rugelach
Ingredients
For the Dough
- 1 cup unsalted butter, 2 sticks, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling
- 1/2 cup raspberry preserves, good quality, like Fairway's own brand
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts, finely chopped
For the Topping
- 1 egg, large, beaten with 1 teaspoon water for egg wash
- 2 tablespoons granulated sugar
Instructions
- 1
In a large bowl, cream together the softened butter, cream cheese, and 1/4 cup granulated sugar until light and fluffy. This is the foundation of our rich, flaky dough, a hallmark of classic rugelach.
⏱️ 5 min
- 2
Gradually add the all-purpose flour and salt, mixing until just combined. Be careful not to overmix, as this can make the dough tough. The dough should be soft and pliable.
⏱️ 3 min
- 3
Divide the dough into four equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the dough's texture and ease of handling.
⏱️ 5 min
- 4
While the dough chills, prepare the filling. In a small bowl, combine the 1/4 cup granulated sugar, cinnamon, and finely chopped walnuts. This aromatic blend will complement the sweet raspberry preserves beautifully.
⏱️ 5 min
- 5
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
⏱️ 5 min•🌡️ 350
- 6
On a lightly floured surface, take one disc of chilled dough. Roll it out into a 10-inch circle. Aim for an even thickness.
⏱️ 5 min
- 7
Spread 2 tablespoons of raspberry preserves evenly over the dough circle, leaving a small border around the edge. Then, sprinkle one-quarter of the sugar-cinnamon-walnut mixture over the preserves.
⏱️ 3 min
- 8
Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, like spokes on a wheel.
⏱️ 2 min
- 9
Starting from the wide end of each wedge, tightly roll it up towards the point. Place the rolled rugelach seam-side down on the prepared baking sheets, leaving about 1 inch between each.
⏱️ 5 min
- 10
Repeat steps 6-9 with the remaining three dough discs and filling. You should have about 48 rugelach.
⏱️ 15 min
- 11
In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the tops of the rugelach with the egg wash, then sprinkle generously with the remaining 2 tablespoons of granulated sugar. This gives them a beautiful golden sheen and a sweet, crisp crust.
⏱️ 5 min
- 12
Bake for 18-22 minutes, or until golden brown. Keep an eye on them; ovens vary. The aroma filling your kitchen will be pure Fairway bliss!
⏱️ 20 min•🌡️ 350
- 13
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. These are perfect with a cup of Fairway's freshly brewed coffee.
Kitchen Tools
Nutrition Facts (per serving)
Fairway MarketFairway Raspberry Cream Cheese Rugelach
For the Dough
- 1 cup unsalted butter, 2 sticks, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling
- 1/2 cup raspberry preserves, good quality, like Fairway's own brand
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts, finely chopped
For the Topping
- 1 egg, large, beaten with 1 teaspoon water for egg wash
- 2 tablespoons granulated sugar
Instructions
- 1
In a large bowl, cream together the softened butter, cream cheese, and 1/4 cup granulated sugar until light and fluffy. This is the foundation of our rich, flaky dough, a hallmark of classic rugelach.
⏱️ 5 min - 2
Gradually add the all-purpose flour and salt, mixing until just combined. Be careful not to overmix, as this can make the dough tough. The dough should be soft and pliable.
⏱️ 3 min - 3
Divide the dough into four equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the dough's texture and ease of handling.
⏱️ 5 min - 4
While the dough chills, prepare the filling. In a small bowl, combine the 1/4 cup granulated sugar, cinnamon, and finely chopped walnuts. This aromatic blend will complement the sweet raspberry preserves beautifully.
⏱️ 5 min - 5
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
⏱️ 5 min•🌡️ 350 - 6
On a lightly floured surface, take one disc of chilled dough. Roll it out into a 10-inch circle. Aim for an even thickness.
⏱️ 5 min - 7
Spread 2 tablespoons of raspberry preserves evenly over the dough circle, leaving a small border around the edge. Then, sprinkle one-quarter of the sugar-cinnamon-walnut mixture over the preserves.
⏱️ 3 min - 8
Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, like spokes on a wheel.
⏱️ 2 min - 9
Starting from the wide end of each wedge, tightly roll it up towards the point. Place the rolled rugelach seam-side down on the prepared baking sheets, leaving about 1 inch between each.
⏱️ 5 min - 10
Repeat steps 6-9 with the remaining three dough discs and filling. You should have about 48 rugelach.
⏱️ 15 min - 11
In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the tops of the rugelach with the egg wash, then sprinkle generously with the remaining 2 tablespoons of granulated sugar. This gives them a beautiful golden sheen and a sweet, crisp crust.
⏱️ 5 min - 12
Bake for 18-22 minutes, or until golden brown. Keep an eye on them; ovens vary. The aroma filling your kitchen will be pure Fairway bliss!
⏱️ 20 min•🌡️ 350 - 13
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. These are perfect with a cup of Fairway's freshly brewed coffee.