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
  • 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
  • 1/2 cup raspberry jam
  • 3 ounces bittersweet chocolate, finely chopped
  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.