Chocolate Raspberry Rugelach
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
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 in 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.
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