With a unique cream cheese dough, rich raspberry filling and an irresistibly flaky, crunchy texture, the fact that these treats are so petite means you can just keep eating them!

Preparation

To make the dough, combine cream cheese and butter in a food processor until smooth. Add the sugar and flour, then pulse 6–10 times, until dough just comes together. Divide dough into 3 disc-shaped pieces. Wrap in plastic wrap and refrigerate for 3 hours.

For the filling, mix together the jam and the zest, then set aside.

When ready to bake, heat oven to 350°F and line baking sheets with parchment paper.

Roll out a piece of dough between 2 sheets of parchment paper into a circle about 12 inches in diameter and ⅛ inch thick. Repeat with remaining dough.

Gently place a 2-inch round cookie cutter or glass at the center of each dough circle to keep that area free from filling. Spread 3 tablespoons of the jam filling over the dough, stopping ½ inch away from the edge and leaving the 2-inch circle at the center clear, then remove the cookie cutter. 

Use a pizza cutter or sharp knife to cut each dough circle into 16 equal wedges, then roll up each wedge starting from the outer edge to form little croissants.

Place cookies on the prepared baking sheets 2 inches apart, with the pointed end of the dough tucked under. In a small bowl, beat together the egg and water, then brush over the cookies. Freeze the filled cookie sheet for 15 minutes.

Bake for 20–25 minutes, until golden brown. Remove from oven and sprinkle immediately with sparkling sugar, then transfer onto wire racks to cool.

Store rugelach cookies at room temperature in airtight containers with wax paper separating the layers for up to 5 days.