Chocolate raspberry rugelach with the flakiest cream cheese dough. Buttery perfection!
I have this feeling that when my kids are older and reflecting on their favorite dishes from childhood, these chocolate raspberry rugelach will top that list. They certainly top mine!
I’ve been making these same rugelach, with an adapted version of the filling from Smitten Kitchen, for years, and our entire family agrees — pure bliss.
How do you make rugelach dough?
First, let me tell you how simple this is to make! The cream cheese-based dough comes together in a food processor, guaranteeing that novice and pros alike can become champion rugelach makers in no time. And let’s discuss the texture for one minute. The cream cheese and butter make this dough super smooth to work with while you’re rolling and folding it, but irresistibly flaky when you bite into each cookie!
What are rugelach filled with?
Deb suggests a filling of chocolate, walnuts, currants, and either raspberry or apricot jam, but the winning combo in the Well Seasoned household is chocolate-raspberry, end of discussion, thankyouverymuch.
I’m not kidding, this chocolate raspberry rugelach recipe will blow you away.
Why raspberry? Honestly, it’s just what I grew up eating. Whenever there was an assortment of rugelach (chocolate, cinnamon, raspberry, apricot), I always went for the raspberry first (and chocolate second). It’s personal preference, but I can say with a fair degree of certainly that once you go raspberry and chocolate you’ll never go back.
One bite and you’ll be overcome by that familiar, yet unexplainable phenomenon wherein you immediately begin laughing, but you have no clue why. The taste is familiar, but the texture! It’s layer upon layer of pull apart flakiness.
So… to celebrate the first Tuesday of the new year — and because I love my children endlessly — I made chocolate raspberry rugelach.
If you make these Chocolate Raspberry Rugelach, please let me know by leaving a review below!
For more chocolate desserts, check out some of my favorite recipes below:
Chocolate raspberry rugelach
- Food processor fitted with blade attachment
For the dough
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ½ pound unsalted butter
- ½ pound cream cheese
For the filling
- ⅔ cup granulated sugar
- 1 ½ Tbsp ground cinnamon
- 1 cup semi sweet chocolate very finely chopped
- ½ cup raspberry jam
- 1 egg beaten with 1 tsp water or milk
- Remaining cinnamon-sugar from above
For the dough
- To make inn a food processor: Place flour and salt in work bowl fitted with standard blade. Pulse to combine. Add cream cheese, chopped into large chunks, and run machine until it's fully dispersed into the flour. Add butter in large chunks and run machine until dough starts to clump. Dump out onto a large piece of plastic wrap and form into a flattish disc.
- To make with a stand mixer: Let butter and cream cheese soften at room temperature. Beat both together until light and fluffy. Beat in salt. Add flour, beating until it disappears. Scrape dough onto a large piece of plastic wrap and form into a flattish disc.
- Both methods: Chill dough until totally firm, about 2 hours in the fridge or about 30 minutes in the freezer. (Dough keeps in the fridge for up to a week, and in freezer much longer.)
For the cookies
- Heat oven to 350 F and line a couple baking sheets with parchment paper or nonstick baking mats.
- Stir cinnamon and sugar together in a small dish. Place chocolate in a second dish.
- Divide dough into quarters and roll first quarter out on a floured counter into a rectangle about 12" wide and 7-8" long, with the widest side to you. Thinly spread 2-3 Tbsp of jam on dough, covering all but the furthest ¼ inch from you. The cookies seal better if you leave the top area bare. Sprinkle with 2 Tbsp cinnamon-sugar mixture, then 4 tsp chocolate.
- Roll dough from the 12" side in front of you into as tight a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.
- Place log of filled dough in freezer for 10 to 15 minutes; it will cut more easily if semi-firm. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange rugelach on prepared baking sheets a couple inches apart from each other.
- Brush tops lightly with egg wash and sprinkle with a total of 1 tsp of the remaining cinnamon-sugar mixture. Bake for 20-25 minutes, or until golden brown on top. Cool only a few minutes on baking sheet before transferring to a cooling rack.
- Cooled cookies keep in a container at room temperature for a week, and in the freezer for a month.
- Make ahead: Filled logs of rugelach can be frozen until needed. Wrap well in plastic wrap before storing. Cookies can be sliced straight from freezer and baked while still frozen — just add a few extra minutes.
- Dough will keep in a refrigerator up to 1 week or in a freezer for up to 3 months.
*Recipe adapted slightly from Deb at Smitten Kitchen. Check out her original post for detailed instructions on other shapes to make!