Chances are, you maybe never even dreamed of this combination of raspberry and cheesecake filling inside a rugelach. Let me tell you though, it's divine! This recipe is super easy because we're going to use malawach instead of making our own dough! It's truly a great hack because it results in really flakey rugelach in half the time. So feel free to enjoy my raspberry rugelach with cream cheese combo or your own!
What do I need to make raspberry rugelach with cream cheese?
- Malawach- Malawach is a Yemenite flatbread that is found in the freezer section of the grocery store. It's a beloved breakfast staple in Israel that is often served with hard boiled eggs and a variety of salads and dips. It's got flakey and crispy layers which are PERFECT for making rugelach!
- Whipped cream cheese- to make the perfect cheesecake filling
- Powdered sugar- blends easily into the cream cheese.
- Vanilla extract
- Raspberry jam - I personally like the ones with little seeds in them, it looks so pretty!
How to make them:
- Start by preheating the oven to 400F and lining 2 baking sheets with parchment paper.
- Make the filling by mixing the cream cheese, powdered sugar, and vanilla extract together with a hand mixer. Set aside.
- Unwrap one circle of malawach and place it in between two pieces of parchment paper. Gently roll out the malawach to make it a little larger.
- Spread half of the cream cheese filling onto the malawach.
- In between another two pieces of parchment, roll out a second piece.
- Place it on top of the cream cheese filling piece.
- Spread half of the jam over the second piece of malawach.
- Cut the rugelach into 16 pieces.
- Starting at the longest end, roll up the rugelach and place onto the prepared baking sheet.
- Repeat with two more sheets of malawach.
- Bake for 18-22 minutes, until golden.
- While the rugelach are baking, make the simple syrup. Whisk until the sugar is dissolved.
- When the rugelach are baked, brush with the simple syrup immediately after removing them from the oven.
Storing:
Baked rugelach will last up to 3 days in an airtight container in the fridge. Freeze for up to 3 months.
Tips and tricks for raspberry rugelach with cream cheese:
- Feel free to layer any fillings you would like inside the dough. You can do two different complimentary fillings or two of the same. (double chocolate is ALWAYS good)
- You can also garnish the top of the rugelach with powdered sugar instead of the simple syrup.
More dairy baked goods:
Rich Creme Brûlée Cheesecake Bars
Raspberry rugelach with cream cheese
These raspberry rugelach with cream cheese are actually made using malawach dough resulting in a super flakey and easy to make cookie!
Ingredients
Method
- Start by preheating the oven to 400F and lining 2 baking sheets with parchment paper.
- Make the filling by mixing the cream cheese, powdered sugar, and vanilla extract together with a hand mixer. Set aside.
- Unwrap one circle of malawach and place it in between two pieces of parchment paper. Gently roll out the malawach to make it a little larger.
- Spread half of the cream cheese filling onto the malawach.
- In between another two pieces of parchment, roll out a second malawach.
- Place it on top of the cream cheese filling piece.
- Spread half of the jam over the second piece of malawach.
- Cut the rugelach into 16 pieces.
- Starting at the longest end, roll up the rugelach and place onto the prepared baking sheet.
- Repeat with two more sheets of malawach.
- Bake for 18-22 minutes, until golden.
- While the rugelach are baking, make the simple syrup. Whisk until the sugar is dissolved.
- When the rugelach are baked, brush with the simple syrup immediately after removing them from the oven.
