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Raspberry Rugelach

Raspberry Rugelach
This light, crispy, pastry dough makes crescent shaped rugelach cookies rolled up with raspberry jam and topped with sparkling sugar and extra raspberry flavor.



8 ounces cream cheese room temperature
1 cup unsalted butter room temperature, cut into chunks
¼ cup granulated sugar
2 cups all-purpose flour
9 tablespoons jam
1 tablespoon mandarin orange zest or orange zest
Glaze and sprinkle
1 large egg
1 teaspoon water
¼ cup freeze dried raspberries
2 tablespoons large crystal sparkling sugar


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