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Grandma’s Raspberry Rugelach

Total Time

Prep: 45 min. + chilling Bake: 25 min./batch + cooling


about 5 dozen

Updated: Apr. 24, 2022
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
Grandma's Raspberry Rugelach Recipe photo by Taste of Home
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  • 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
  • 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 4 portions, then flatten into disks. Wrap; 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.
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.

Nutrition Facts

1 cookie: 96 calories, 6g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

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