• 2 1/4 Cups all-purpose flour
  • 1/4 Tsp. fine sea salt
  • 1 Cup (2 sticks) unsalted butter, at room temperature
  • 1 Package (8 ounces) cream cheese, at room temperature
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 1/2 Cup granulated sugar
  • 1 Tbsp. lemon juice
  • 3/4 Tsp. ground cinnamon, divided
  • 1/2 Cup shelled pistachios, finely chopped
  • 1 Tbsp. sanding sugar
  • 1 large egg, lightly beaten
  1. Whisk together flour and salt in a medium bowl. Beat butter and cream cheese with paddle attachment in an electric mixer until very light and fluffy, about 3 minutes, scraping down bowl several times. Gradually add flour mixture on low speed, mixing just until blended, scraping down bowl once or twice.
  2. Divide dough in half and pat each half of dough into a 12-inch round and wrap in plastic wrap. Chill in refrigerator 1 hour.
  1. Meanwhile, heat raspberries, 1/2 cup sugar, lemon juice and 1/2 teaspoon cinnamon to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to medium and simmer until thickened slightly, about 15 - 18 minutes, stirring and mashing berries with a spatula or potato masher (you should have about 1 cup). Remove from heat and let cool completely. The mixture will thicken as it cools.
  2. In a small bowl, combine sanding sugar and 1/4 teaspoon cinnamon and set aside.
  3. Once filling is cooled and dough has chilled, preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  4. Remove 1 dough round from refrigerator. On a lightly floured surface, with a floured rolling pin, roll dough to a 12-inch circle about 1/4-inch thick. Spread half raspberry filling over dough in a thin layer.
  5. Using a pizza cutter or sharp knife, cut dough round into 16 wedges. Sprinkle with half pistachios. Roll each cookie up starting with wide end of wedge and place on prepared cookie sheet. Repeat process with second round of dough, remaining pistachios, and the rest of the filling.
  6. Brush cookies with egg wash and sprinkle with cinnamon sugar. Bake cookies about 30 minutes or until golden on bottom, rotating baking sheets halfway through baking. Allow rugelach to cool on wire rack.
  7. For more Raspberry Dessert Recipes, click here.
Serving Size:

41.07 g

Calories 136.63
Total Fat 9.09 g
Saturated Fat 5.02 g
Cholesterol 29.51 mg
Sodium 145.39 mg
Total Carbohydrates 12.00 g
Dietary Fiber 1.02 g
Sugar 4.30 g
Protein 1.96 g