Raspberry Rugelach - Porter & Charles

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Makes: 18-22 servings

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These bright, sweet-tart beauties are the perfect addition to the typical cookie plate. Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss. Plus, rather than shape each rugelach individually, we form a log, then cut it into wedges. Not only is this method easier to execute, but it also reveals more of the jammy, nutty insides.

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Ingredients

2 1/2 cups all-purpose flour, plus more

1/4 tsp. baking powder

1/2 cup granulated sugar, divided

2 tsp. kosher salt, divided

1 cup chilled unsalted butter, cut into pieces

8 oz. cream cheese, room temperature

Zest of 1 orange

1 1/2 cups finely chopped walnuts

1 cup raspberry or any other flavor jam or marmalade

1/2 cup freeze-dried raspberries or strawberries

1 large egg, beaten to blend

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Instructions

Special Equipment: A spice mill or mortar and pestle

Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8–10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.

Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30–45 minutes.

Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside.

Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8″-thick ovals about 18×11″. Spread half of filling over each oval, leaving a 1/2″ border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you li it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).

Place racks in upper and lower thirds of oven; preheat to 375°F. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2″ wide at the base and 1/2″ wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28–34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.

Do Ahead: Cookies can be baked 5 days ahead. Store airtight at room temperature.

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