Raspberry Lime Rugalach

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

A tasty, yet simple, jam filled cookie spiked with a hint of lime!

Ingredients Nutrition


  1. Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs.
  2. Knead this mixture until it forms a ball.
  3. Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4).
  4. To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel.
  5. Pre heat oven to 350°F
  6. Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture.
  7. After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough.
  8. Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned.
  9. Once cooled sprinkle powdered sugar over the cookies.
Most Helpful

4 5

The taste of these was a definite 5-star! I really enjoyed the flaky pastry and the raspberry/pecan combination (I could not taste the lime). But, the instructions were a little problematic for me. The dough was too firm to work with after being refrigerated for 4 hours. Also, greasing the cookie sheets didn't prevent the cookies from sticking; I ended up with a nasty mess on my baking sheets. I checked a cookbook by Nick Malgieri whose ruglach dough recipe is identical, but his procedures were a little different: He suggests refrigerating the dough only as long as it takes to prepare the filling which would have made it easier to work with; and he suggests lining the baking sheets with parchment paper. I will try this yummy recipe again using Malgieri's methods which should solve my problems. :)

5 5

These were very easy and tasty! I like the addition of cream cheese (I used reduced-fat). I used sugar-free raspberry jam and Splenda (I only used 1/8 cup) I skipped the powdered sugar. These will be on my holiday list next year!

5 5

For someone who made a rugelach for the first, this turned out excellent! The pastry's so tasty and like the other reviewer's suggestion, I upped it with a tsp of lime juice since the jam was sweet. I used pecan for this since it's what the recipe calls for and having baked with pecans and walnuts, I prefer the former's taste. The dough pastry itself is marvelous, that I'll try it with other fillings too next time. Thank you for sharing this, Anme!