Name: Raspberry-Almond Rugelach Recipe
Total time: 180 min
Yield: 16
Ingredients: For the Dough:; 4 1/4 ounces all-purpose flour (about 1 cup, spooned; 118g), plus more for dusting; 4 ounces cold unsalted butter (8 tablespoons; 115g), cut into large cubes; 4 ounces cold cream cheese (8 tablespoons; 115g), cut into large cubes; 1/2 teaspoon finely grated orange zest; 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; For the Filling and to Finish:; 1 ounce (about 1/4 cup) almonds, toasted and finely chopped; 1 tablespoon granulated sugar; 2 tablespoons fresh bread crumbs; 1/2 cup raspberry jam, homemade or a good-quality store-bought brand, such as Bonne Maman; 1 egg yolk whisked with 1 teaspoon (5ml) cool water; 1 teaspoon sparkling sugar

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This Raspberry-Almond Rugelach recipe combines a buttery, flaky dough with a sweet, fruity filling. With hints of orange zest and a crisp, sugary crust, these homemade pastries are perfect for snacking or as a dessert.