Raspberry Lime Rugalach
Delight your taste buds with the irresistible charm of Raspberry Lime Rugelach—a perfectly flaky and buttery pastry filled with a luscious raspberry preserve infused with zesty lime. This classic Jewish treat gets an elevated twist with a fragrant cinnamon-sugar walnut filling, offering a delightful balance of sweet and tangy flavors in every bite. The dough, made with cream cheese and butter for unparalleled tenderness, is rolled into crescents and baked to golden perfection, making them an eye-catching addition to any dessert platter. Ideal for holidays or tea-time indulgence, these pastries are not only easy to prepare but also guaranteed to impress. Dust with powdered sugar for an elegant finishing touch, and enjoy these festive, melt-in-your-mouth delights!
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Recipe Information
Ingredients
- 226 grams Cream cheese
- 226 grams Unsalted butter
- 300 grams All-purpose flour
- 0.5 teaspoon Salt
- 180 grams Raspberry preserves
- 2 teaspoons Lime zest
- 100 grams Granulated sugar
- 60 grams Chopped walnuts
- 1 teaspoon Ground cinnamon
- 1 unit Egg yolk
- 2 teaspoons Water
- 30 grams Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth and creamy, about 2–3 minutes.
Gradually add the all-purpose flour and salt to the bowl. Mix until a soft dough forms. Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the filling. In a small bowl, mix the raspberry preserves with the lime zest. In a separate bowl, combine the granulated sugar, chopped walnuts, and ground cinnamon.
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of the chilled dough into a 25 cm (10-inch) circle. Spread about a quarter of the raspberry-lime mixture evenly over the dough, leaving a small border around the edges.
Sprinkle a quarter of the sugar, walnut, and cinnamon mixture over the raspberry layer.
Using a sharp knife or pizza cutter, slice the dough into 8 equal wedges, like a pizza.
Starting at the wide end of each wedge, roll it up tightly toward the narrow tip to form a crescent shape. Place the rugelach seam-side down on the prepared baking sheet, spacing them about 2 cm apart. Repeat with the remaining dough and filling.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Lightly brush the egg wash onto each pastry.
Bake the rugelach in the preheated oven for 20–25 minutes, or until golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled rugelach with powdered sugar before serving.
Nutrition Facts
Calories |
3827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.1 g | 405% | |
| Saturated Fat | 163.9 g | 820% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 236.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 371 mg | 29% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
