Chocolate Raspberry Rugelach Recipe
The most buttery, delicious chocolate raspberry rugelach with a perfect cream cheese dough! The dough is made in a food processor, making these easier than you think. Instructions for freezing included!
Servings: 48 cookies
Calories: 116kcal
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
- 1 ½ Tbsp ground cinnamon
- 1 cup semi sweet chocolate very finely chopped
- ½ cup raspberry jam
To finish
- 1 egg beaten with 1 tsp water or milk
- Remaining cinnamon-sugar from above
Instructions
For the dough
- To make in a food processor: Place 2 cups flour and ½ tsp 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 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.)
For the cookies
- Heat oven to 350 F and line a couple baking sheets with parchment paper or nonstick baking mats.
- Stir 1 ½ Tbsp cinnamon and ⅔ cup sugar together in a small dish. Place 1 cup 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.
Video
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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!