Description
These flaky, buttery chocolate and raspberry rugelach are a beloved Jewish holiday cookie featuring a tender cream cheese and butter dough. The harmonious blend of sweet raspberry jam and finely chopped semisweet chocolate creates a nostalgic and irresistible treat. Made effortlessly in a food processor or stand mixer, this recipe includes easy freezing instructions for convenience.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ½ tsp Kosher salt
- ½ pound unsalted butter, cut into chunks
- ½ pound cream cheese, cut into chunks
For the Filling
- ⅔ cup granulated sugar
- 1½ Tbsp ground cinnamon
- 1 cup semisweet chocolate, very finely chopped
- ½ cup raspberry jam (preferably seedless)
To Finish
- 1 egg beaten with 1 tsp water or milk (for egg wash)
- Remaining cinnamon-sugar mixture (from above filling ingredients)
Instructions
- Make the dough in a food processor: Place 2 cups flour and ½ tsp kosher salt in the food processor bowl fitted with the standard blade. Pulse to combine. Add ½ pound cream cheese chunks and run the machine until fully dispersed into the flour. Add ½ pound butter chunks and pulse until the dough starts to clump. Dump dough onto plastic wrap and shape into a flat disc.
- Make the dough with a stand mixer: Soften ½ pound butter and ½ pound cream cheese at room temperature. Beat together in the stand mixer until light and fluffy. Beat in ½ tsp salt. Add 2 cups flour gradually, continuing to beat until fully incorporated. Scrape dough onto plastic wrap and form into a flat disc.
- Chill the dough: Refrigerate dough until completely firm, about 2 hours, or freeze for 30 minutes. Dough keeps refrigerated up to 1 week or frozen longer.
- Preheat oven and prepare pans: Heat oven to 350°F (175°C). Line rimmed baking sheets with parchment paper.
- Prepare cinnamon sugar and chocolate: Mix 1½ Tbsp cinnamon and ⅔ cup sugar in a small dish for cinnamon sugar. Place 1 cup finely chopped chocolate in a second dish.
- Roll out and assemble the dough: Divide dough into quarters. Roll one quarter on a floured surface into a rectangle about 12 inches wide and 7-8 inches long, with the widest side facing you. Spread 2-3 Tbsp raspberry jam thinly over dough leaving a ¼ inch border closest to you without jam. Sprinkle 2 Tbsp cinnamon sugar evenly over jam, then 4 tsp finely chopped chocolate.
- Roll the cookies: Starting from the 12-inch side facing you, roll dough tightly into a log using fingers to seal ends lightly. Repeat with remaining quarters to form four logs.
- Shape the cookies: Freeze logs for 10-15 minutes until semi-firm for easier slicing. Trim ends for clean shape. Cut each log into 10-12 even slices and arrange slices 2 inches apart on prepared baking sheets.
- Bake the rugelach: Brush tops lightly with egg wash, then sprinkle with about 1 tsp remaining cinnamon sugar. Bake for 20-25 minutes or until golden brown on top. Cool a few minutes on baking sheet before transferring to wire rack to completely cool.
- Store the cookies: Keep cooled cookies in an airtight container at room temperature up to 1 week or freeze for up to 1 month.
Notes
- Make ahead: Filled dough logs freeze well wrapped in plastic wrap. Slice and bake from frozen with extra baking time.
- Dough can be refrigerated for up to 1 week or frozen for up to 3 months.
- Egg wash adds a shiny golden finish and helps cinnamon sugar stick.
- Leaving a small border without jam at the top helps the rolled cookies seal and hold shape during baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
