The holidays don't have to be perfect, but they should be delicious. Today I'm sharing a simple, forgiving recipe for flaky, sugar-flecked raspberry-chocolate rugelach.
Raspberry-Chocolate Rugelach
Prep Time
10 mins
Cook Time
25 mins
Chilling time
1 hr
Total Time
35 mins
 

A simple, forgiving recipe for flaky, sugar-flecked raspberry-chocolate rugelach. Recipe adapted from Dorie Greenspan

Recipe Type: Christmas
Keyword: chocolate rugelach
Makes: 48 cookies
Author: Elizabeth Stark, adapted from Dorie Greenspan
Ingredients
Dough
  • 8 ounces cream cheese sliced
  • 16 tablespoons (1 cup or 2 sticks) unsalted butter, chopped
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon sea salt
  • 2 cups all-purpose flour
  • 1 egg, beaten
  • 1/4 cup turbinado or cane sugar, the kind with big, crunchy granules, divided
Filling
  • 1/2 cup raspberry jam
  • 3 ounces bittersweet chocolate, finely chopped
Instructions
  1. Working at least an hour ahead of time, make the dough. Set cream cheese, butter, powdered sugar, and sea salt in the bowl of a food processor and pulse 3 or 4 times to combine. Add flour and continue pulsing, about 5 times, just until dough is well mixed and looks like sandy crumbs.
  2. Turn dough out onto a clean surface, gently press into a disc, and cut to divide into 4 equal pieces. Wrap each dough disc tightly with plastic wrap and set in the fridge. Chill at least 1 hour or up to 3 days.
  3. To make cookies, move rack to the center of the oven and preheat to 350 degrees F. Line 1 - 2 baking sheets with parchment.
  4. Prepare a lightly floured surface and roll one of the chilled discs of dough into a 10- or 11-inch round. Use a pastry scraper to make sure dough sits loosely of the rolling surface and isn't sticking. Next, spread 2 tablespoons jam over the round and scatter 2 - 3 tablespoons of chocolate – just a thin layer of each will do. Use a sharp knife to cut the round into 12 (mostly) equal triangles or wedges, like you would a pizza. Starting at the base of the triangle roll into a little crescent and set on prepared baking sheet.
  5. When all rugelach have been formed, brush each with egg and sprinkle tops with 1 tablespoon turbinado or cane sugar.
  6. Bake rugelach 1 or 2 trays at a time 25 - 30 minutes, or until they're a rich golden hue.
  7. Cool on baking sheet 4 minutes, then set on a wire rack to cool completely. Repeat for additional 1 - 2 batches of cookies.
  8. Cookies can be stored in an airtight container for up to 3 days.