- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 2 sticks chilled unsalted butter, cut into 1/2-inch dice
- 6 ounces chilled cream cheese, cut into 8 pieces
- 1/2 cup finely chopped almonds
- 3/4 cup raspberry jam
How to make this recipe
- In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
- Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
- Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart; freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
- Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
The rugelach can be stored in an airtight container for up to 5 days.