Flaky, buttery, and perfectly doughy and sweet, our recipe for Raspberry Rugelach breaks down a time-consuming but worth-it treat. The traditional Jewish cookie combines a moist cream cheese batter with layers of filling. In this case, we went beyond the typical chocolate, vanilla, or cinnamon filling and tried seedless raspberry jam for a tart, fruity note. After mixing the batter and chilling until firm, you’ll roll it out on a lightly floured surface, spread the jam over the top and cut the slab into wedges before rolling them up, like crescent rolls. After roughly 30 minutes in the oven, these pillowy bite-sized sweets are irresistible.