Grandma's Raspberry Rugelach Recipe

Grandma's Raspberry Rugelach Recipe
Grandma's Raspberry Rugelach Recipe photo by Taste of Home
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Grandma's Raspberry Rugelach Recipe

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I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
MAKES:
64 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min./batch + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min./batch + cooling

Ingredients

  • 1-1/2 cups margarine, softened
  • 1/3 cup sugar
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup seedless raspberry jam
  • OPTIONAL GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons 2% milk

Directions

In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into a disk. Wrap in plastic; refrigerate at least 2 hours or overnight.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach. Yield: about 5 dozen.
For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and 1 tablespoon ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 tablespoons cinnamon sugar. Proceed as directed.
Originally published as Grandma's Raspberry Rugelach in Taste of Home Christmas Annual Annual 2017, p156

  • 1-1/2 cups margarine, softened
  • 1/3 cup sugar
  • 3 teaspoons vanilla extract
  • Pinch salt
  • 1 cup heavy whipping cream
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup seedless raspberry jam
  • OPTIONAL GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons 2% milk
  1. In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into a disk. Wrap in plastic; refrigerate at least 2 hours or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
  3. Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
  4. If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach. Yield: about 5 dozen.
For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and 1 tablespoon ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 tablespoons cinnamon sugar. Proceed as directed.
Originally published as Grandma's Raspberry Rugelach in Taste of Home Christmas Annual Annual 2017, p156

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