Raspberry Rose Rugelach Recipe (2024)

Recipe from Mindy Segal

Adapted by Melissa Clark

Updated Feb. 29, 2024

Raspberry Rose Rugelach Recipe (1)

Total Time
4 hours
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With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container. —Melissa Clark

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Yield:4 dozen rugelach

  • 1cup plus 1 tablespoon/213 grams granulated sugar
  • teaspoons/7 milliliters rose water
  • 2cups/250 grams all-purpose flour, plus more for rolling
  • 1teaspoon/5 grams kosher salt
  • 1teaspoon/5 grams flaky sea salt
  • 8ounces/225 grams unsalted butter (2 sticks), at room temperature
  • 8ounces/226 grams cream cheese, at room temperature
  • 1teaspoon/5 milliliters vanilla extract
  • Nonstick spray
  • cups/360 milliliters raspberry jam
  • 1large egg white, lightly beaten

Ingredient Substitution Guide

Nutritional analysis per serving (48 servings)

131 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 1 gram protein; 80 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Raspberry Rose Rugelach Recipe (2)


Make the recipe with us

  1. In a medium bowl, combine ½ cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)

  2. Step


    Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.

  3. Step


    In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining ½ cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.

  4. Step


    With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.

  5. Step


    Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.

  6. Step


    Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.

  7. Step


    Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.

  8. Step


    Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread ¾ cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about ¼ inch wide. There should be about 12 triangles per strip.

  9. Step


    Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.

  10. Step


    Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.



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Cooking Notes


I bake a lot, but this was my first time making rugelach. What I learned for next time:
1. Use a thick jam. Thin jams run/burn.
2. The circle cutting method is easier (divide dough into four disks and chill, roll each into a 9-unch circle, cut up/down & side/side so you have four pie shapes, then cut each pie into three narrow triangles, and roll up).
3. Use a pizza cutter to cut dough.
4. Cookies will flatten with jam filling. I added walnuts to second batch, and cookies held their shape.


Would really love to see a how to video on this one .


Cutting the dough crosswise into equal strips, then dividing each strip into two triangles, is easier than trying to cut the dough into equal triangles.

Laura Weisberg

My first attempt at rugelach. . . .I had l messy blast making them, but they didn't look like the picture! They went right flat. Delicious though. But not as good as grannie's. A tip: instead of spreading all the dough with jam and then cutting out the triangles (which I did with my first batch) it worked better for me to jam each triangle individually. Much neater and made it possible to re-roll the scraps.


I've baked rugelach a few times from different recipes. With this one, I didn't get any rose flavor even when spraying individual cookies with the rose water. But I thought the jam and crunchy sugar combination was nice, especially with the burnt jam on the sides of the cookies.

I decided to cut the salt in half and used the circular plus pizza cutter method. I also cooked them about 10 minutes longer and found that helped with flakiness and kept the dough dry from the jam.


Me too!


I also would like a video plus can they be frozen and still be really good!


I didn't think the rose sugar alone would give the rose flavor I wanted, so I added some rose water to the jam. I was still underwhelmed by how little I could taste it. Otherwise a fine rugelach recipe.

Barbara Q

These were delicious. Watching the video was very helpful for assembly. I added 1/2 t. of rose extract to the dough and was pleased with the extra rose fragrance -- I would add 1t in the future. Mine flattened out a bit but still looked appealing. Would def make again.


Excellent recipe, accurate as to time and yield. I used the ingredients I had, so omitted the Rose sugar/egg white. They are still delicious! I'm bringing them to a Hanukkah party tonight. Btw, it was really helpful to watch the video and ease my mind as well. :)


I made these exactly as written, except I probably used 3/4 cup of jam. I did not have a problem with the rugelach flattening. I think making sure the dough is chilled is key! I agree with other reviewers that u couldn’t really taste the rose sugar, but the consistency and flavor of these was still awesome and the rose water makes the sugar on top extra crunchy.


Any idea why these sometimes turn out perfectly and sometimes flattened?!

Caleb from Doha

These are right tasty. However the dough was super sticky and difficult to work with. We kept trading the dough batches in and out of the freezer to be able to roll them up without complete failure of the dough falling apart. In the end the rugelach were flat like cookies. I wonder if the proportion of flour is off. I will compare with another rugelach recipe before making these again. Also couldn’t justify buying an entire bottle of rose water for just a couple teaspoons so we used vanilla.


The dough needs to be properly chilled or the baked rugelach is a flat mess. Chilling dough overnight is best, 2 hours in fridge is not usually enough.


Very delicious: these resemble cookies more than the pastry-like rugelach from bakeries (perhaps those are made with puff pastry?). I agree that the rose flavor is completely lost--I did make the sugar a day ahead but any rose was gone by the the the cookies were baked. Also it's a lot of sugar for this number of cookies--you could make 1/2 and still have more than enough. But they were a hit at our Yom Kippur break fast. Just make sure to bake them until quite brown, not just pale golden.

Don Calman

12/28/2017 Used 1/2 each Danson Plums and Rhubarb Strawberry jams ... both from Hanco*ck Shaker Village.In original baking, I spread 3/4 cup of jam on EACH half of dough; too much! jam melted and overflowed... made again with 3/4 cup BETWEEN both halves of dough


This was my first time making rugelach and I will make this recipe again. The trick is to keep the dough chilled, rolled out to a 1/8 inch depth and use a pizza cutter to cut the dough into triangles with a 2 1/2 inch base. I had scraps leftover so mixed them together, chilled them and rolled them into more cookies. They were gone in 24 hours.


I don't think I'm as talented at pastry making as this recipe assumes, so my dough turned out a bit thicker when I rolled it out. But it still worked well (just a lesser yield), but still very good tasting and nice looking.


Any suggestions/alternative for those of us who do not have a stand mixer? (I know...pathetic but they take a lot of room in small kitchens ;-) Will we be forever rugelach deprived?


I just took my first batch out the oven. They are excellent! I made use of all the "lessons learned" that you all have shared in these comments. Thank you.


These were a bust for me. They flattened, plus I think I'm just over the salty/sweet dessert trend. I ended up tossing them out.
I also did the circular cutting method. It's a soft dough that warms quickly, so dividing it into 4 pieces instead of 2 makes it easier to work with. I'll go back to my usual recipe with sour cream.

Laura Weisberg

My first attempt at rugelach. . . .I had l messy blast making them, but they didn't look like the picture! They went right flat. Delicious though. But not as good as grannie's. A tip: instead of spreading all the dough with jam and then cutting out the triangles (which I did with my first batch) it worked better for me to jam each triangle individually. Much neater and made it possible to re-roll the scraps.

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Raspberry Rose Rugelach Recipe (2024)
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