Flaky, Buttery Chocolate Rugelach with Raspberry Jam
These Chocolate Raspberry Rugelach are tender, buttery, and packed with flavor. A cream cheese–based dough creates delicate layers, while the filling of raspberry jam and chocolate feels reminiscent of the best Jewish deli cookies. Bonus: the dough is made in a food processor, making this classic holiday cookie surprisingly approachable.
Servings: 48 cookies
Calories: 116kcal
Video
Equipment
Ingredients
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
- 1½ Tbsp ground cinnamon
- 1 cup semi sweet chocolate, very finely chopped
- ½ cup raspberry jam, I prefer seedless
To Finish
- 1 egg beaten, with 1 tsp water or milk
- Remaining cinnamon-sugar from above
Instructions
- To make the dough in a food processor: Place 2 cups flour and ½ tsp Kosher salt in work bowl fitted with standard blade. Pulse to combine. Add ½ lb cream cheese, chopped into large chunks, and run machine until it's fully dispersed into the flour. Add ½ lb 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 the dough with a stand mixer: Let ½ lb butter and ½ lb cream cheese soften at room temperature. Beat both together until light and fluffy. Beat in ½ tsp salt. Add 2 cups 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.)
- When ready to bake: Heat oven to 350°F (175°C). Line a couple baking sheets with parchment paper.
- Make the cinnamon sugar. Stir 1½ Tbsp cinnamon and ⅔ cup sugar together in a small dish. Place 1 cup chocolate in a second dish.
- Roll out the dough and assemble. 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 the cookies. Roll dough from the 12-inch 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.
- Shape the cookies. 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.
- Bake the rugelach. 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.
- Storage: Cooled cookies keep in a container at room temperature for a week, and in the freezer for a month.
Notes
- 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.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 12.6g | Protein: 1.4g | Fat: 6g | Saturated Fat: 4.3g | Cholesterol: 15mg | Sodium: 65mg | Fiber: 0.3g | Sugar: 7g
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