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Grandma’s Raspberry Rugelach

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
  • Total Time
    Prep: 45 min. + chilling Bake: 25 min./batch + cooling
  • Makes
    about 5 dozen


  • 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


  • 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 disks. 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.
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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