Ingredients for Raspberry Lime Rugalach
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese
- 1 cup raspberry jam
- 1 cup granulated sugar
- Pecans
- Key Lime Zest
- Egg White
- Powdered sugar, for dusting (optional)
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How to Make Raspberry Lime Rugalach
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out each half into a 12-inch circle.
- Spread half of the raspberry jam evenly over each circle of dough. Drizzle with lime juice.
- Cut each circle into 8 equal wedges.
- Starting from the wide end, roll each wedge up tightly towards the point.
- Place the rugelach on the prepared baking sheet, leaving some space between each one.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
18g
Carbs
4g
