Walnut Raspberry Rugelach

Walnut Raspberry Rugelach is a delightful pastry that offers a wonderful combination of nutty walnuts and sweet raspberries, all enveloped in a flaky, buttery dough. This traditional Jewish delicacy is great for special occasions or as a sweet indulgence at any time of day. Crafting Rugelach involves rolling out the dough, spreading it with a flavorful filling, and shaping each piece into a crescent form before baking to a golden finish. The result is a pastry that looks as good as it tastes, bringing a touch of tradition and flavor to your table.

Ingredients

• 1 cup walnuts, finely chopped
• 1 cup raspberry jam
• 1 cup butter, softened
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/3 cup granulated sugar

Instructions

1. In a mixing bowl, cream together the butter and cream cheese until smooth, ensuring there are no lumps.
2. Mix in the vanilla extract until well combined.
3. Slowly add the flour and salt, mixing until a dough forms. Avoid overmixing to keep the dough tender.
4. Divide the dough into 4 equal parts, shape each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
6. On a floured surface, roll out one dough disc into a circle about 1/8 inch thick.
7. Spread a thin layer of raspberry jam over the dough, leaving a small border around the edge. Sprinkle evenly with chopped walnuts and sugar.
8. Cut the dough into 8 wedges using a sharp knife or pizza cutter. Roll each wedge into a crescent shape, starting from the wider end.
9. Place the rugelach, point side down, on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown and fragrant.
11. Allow them to cool on a wire rack before serving to let the flavors meld.

Keywords: Walnut, Raspberry, Baking, Dessert, Jewish

Spice Rack: Vanilla Extract, Salt

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