Use a pizza cutter or sharp knife to chop the dough into 16 equal wedges. For essentially the most equal items, minimize the dough circle into fourths, then minimize every fourth into 4 wedges. Roll up every wedge from the periphery to type little crescents.
Place on the ready baking sheets 1″-2″ aside, with the pointed finish of the dough tucked beneath. In a small bowl, beat collectively the egg and water glaze, then brush over the cookies. Freeze the crammed cookie sheet for quarter-hour.
Whereas cookies are chilling, grind raspberries right into a powder utilizing a spice grinder or mortar and pestle.
Bake for 20-25 minutes till golden brown. Take away from oven.
Sprinkle instantly with glowing sugar and freeze dried raspberry powder. Switch onto wire racks to chill.
Retailer rugelach cookies at room temperature in air-tight containers, in layers separated by wax paper, for as much as 5 days.