Raspberry Rugelach

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, salt, and granulated sugar. Add softened cream cheese and butter. Mix on low speed until a smooth dough forms, about 2-3 minutes. Stir in 1 1/2 tsp vanilla extract until incorporated.
2. Divide dough into 4 equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
3. Meanwhile, prepare the raspberry filling: in a small saucepan, gently warm fresh raspberries, seedless raspberry jam, lemon juice, and cornstarch over low heat, stirring until thickened, about 5 minutes. Remove from heat and let cool completely.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Roll one dough disk on a lightly floured surface into a 10-inch (25 cm) circle about 1/8-inch (3 mm) thick.
6. Spread a thin layer of the cooled raspberry filling evenly over the dough, leaving a 1/2-inch (1 cm) border.
7. Cut the dough into 6 wedges.
8. Roll each wedge from the wide edge toward the tip to form crescent shapes. Place on prepared baking sheets with points tucked under to avoid unrolling.
9. Repeat with remaining dough and filling.
10. Let the formed rugelach rest at room temperature for 15-20 minutes.
11. Bake until golden brown and set, about 20-22 minutes.
12. While baking, whisk together superfine sugar and 1 tsp vanilla extract for the glaze.
13. Remove baked rugelach from oven and while still warm, brush with the vanilla sugar glaze for a subtle glossy finish. Let cool completely on wire racks.