Indulge in the sweet and tangy flavors of raspberry and apricot in these delectable rugelach pastries. Perfect for dessert or a sweet treat with tea or coffee, these flaky pastries are sure to impress your friends and family.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup apricot jam
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/4 cup powdered sugar, for dusting
Directions
- In a large bowl, cream together butter, cream cheese, and sugar until smooth. Add vanilla extract and mix well. Gradually add flour and mix until a dough forms.
- Divide the dough into 4 equal parts and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out one disc of dough into a circle. Spread raspberry jam on top, leaving a small border. Sprinkle with walnuts and raisins.
- Cut the circle into 8 wedges. Roll up each wedge from the wide end to form a crescent shape. Place on the prepared baking sheet.
- Repeat with the remaining dough and fillings.
- Bake for 20-25 minutes, or until golden brown. Let cool on a wire rack.
- Dust with powdered sugar before serving.
