Raspberry Chocolate Sprinkle Rugelach

If you’re craving a sweet treat that blends buttery, flaky dough with a rich filling and a hint of chocolate, then these Raspberry Chocolate Sprinkle Rugelach are your answer. These little crescent-shaped pastries are like mini masterpieces, with layers of raspberry jam, chocolate, and a sprinkle of sugar that caramelizes perfectly in the oven. Trust me, once you bite into these, you’ll be hooked! They’re perfectly sweet, slightly tangy, and totally melt-in-your-mouth delicious. If you’re looking for a treat that feels like it belongs at a fancy bakery but is surprisingly easy to make at home, you’re in for a treat.

Why You’ll Love Raspberry Chocolate Sprinkle Rugelach

These Rugelach are not just your average pastry. They’re packed with flavor and textures that are simply irresistible. Here’s why you’ll adore them:

Buttery and Flaky Dough

The dough is soft, buttery, and flaky, just like any great pastry should be. It practically melts in your mouth as you take a bite, providing the perfect base for all the yummy fillings.

Raspberry and Chocolate Delight

The sweet-tart raspberry jam pairs perfectly with the rich, creamy chocolate filling. It’s a match made in heaven that gives you a delicious balance of flavors in every bite.

The Perfect Mix of Crunch and Softness

When you bake these, the sugar and cinnamon coating crisp up beautifully, giving the Rugelach just the right amount of crunch. Inside, you get a chewy, jam-filled center with bits of chocolate scattered throughout—heavenly!

Easy to Make, Fun to Share

These are surprisingly easy to make, even for beginners. Plus, they’re great for sharing! Whether you’re hosting a get-together or simply enjoying them with a cup of tea, they’re sure to impress.

Versatile and Customizable

Feel free to get creative! You can swap out the raspberry jam for your favorite fruit jam or even add some chopped nuts for extra texture. These Rugelach are your canvas for creativity.

Ingredients

Here’s everything you’ll need to make these Raspberry Chocolate Sprinkle Rugelach:

For the Dough:

• Butter: The key to that flaky, melt-in-your-mouth texture.
• Cream Cheese: Adds richness and tenderness to the dough.
• Sugar: For just the right level of sweetness in the dough.
• All-Purpose Flour: The base of the dough.
• Salt: Balances the sweetness and brings out all the flavors.
• Vanilla Extract: Adds a touch of warmth and sweetness.

For the Filling:

• Raspberry Jam: This adds a lovely tart-sweet contrast to the rich chocolate and buttery dough.
• Semi-Sweet Chocolate Chips: For that indulgent chocolatey flavor that complements the fruitiness of the jam.
• Cinnamon: A pinch of cinnamon adds warmth and depth to the filling.
• Sugar: For that lovely, sugary coating.

For the Topping:

• Cinnamon-Sugar Mixture: This gives the Rugelach a crispy, sweet finish when baked.

(Note: Full measurements are provided in the recipe card above.)

Instructions

Let’s dive into making these delicious Raspberry Chocolate Sprinkle Rugelach:

Prepare the Dough

In a large bowl, beat together the butter and cream cheese until smooth and creamy. Add the sugar, vanilla extract, and salt, and continue mixing until well combined. Gradually add in the flour and mix until just incorporated. Be careful not to overwork the dough.

Chill the Dough

Divide the dough into 4 equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to firm up. This makes it easier to roll out and shape the Rugelach.

Roll Out the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Take one portion of dough out of the fridge at a time. On a lightly floured surface, roll out the dough into a circle about ¼ inch thick. Spread a thin layer of raspberry jam over the dough, leaving a small border around the edges. Sprinkle a handful of chocolate chips and a pinch of cinnamon on top.

Shape the Rugelach

Using a sharp knife or pizza cutter, slice the dough into 8 wedges (like you would cut a pizza). Carefully roll up each wedge starting from the wide edge, making sure the filling stays inside. Place each rolled-up piece on the prepared baking sheet, leaving a bit of space between each one.

Add the Topping

In a small bowl, mix together some sugar and cinnamon. Sprinkle this mixture over the tops of the Rugelach for that extra sweet crunch.

Bake

Bake the Rugelach in the preheated oven for 18-22 minutes, or until they are golden brown and the filling is bubbling slightly. Keep an eye on them to make sure they don’t overbake—they should be crisp on the outside but tender inside.

Cool and Enjoy

Let the Rugelach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These little pastries are best served warm, but they’re also great once they’ve cooled down—if they last that long!

Nutrition Facts

Servings: 16
Calories per serving: 180
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 23g
Fiber: 1g
Sugar: 14g
Protein: 2g

Preparation Time

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

How to Serve Raspberry Chocolate Sprinkle Rugelach

These Rugelach are perfect for so many occasions, from casual afternoon treats to festive gatherings. Here are a few serving ideas:

• With Coffee or Tea: They make a lovely accompaniment to your morning coffee or afternoon tea.
• For Dessert: Serve them as a sweet treat at the end of dinner—your guests will be swooning over these.
• As a Gift: They’re also great for packaging up and gifting to friends or family. Everyone loves a homemade treat!
• With Ice Cream: For a decadent dessert, serve them warm with a scoop of vanilla or chocolate ice cream.

Additional Tips

• For Extra Crunch: You can sprinkle crushed nuts or toffee bits into the filling for added texture and flavor.
• Make Ahead: You can make the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 1 month. Just let it thaw in the fridge before rolling it out.
• Customize the Filling: While raspberry and chocolate are a winning combo, feel free to use other jams, like apricot or strawberry, and swap the chocolate for chopped nuts or dried fruit.
• Gluten-Free Version: If you’re gluten-free, use a gluten-free all-purpose flour blend in place of the regular flour.

FAQ Section

Q1: Can I use other types of jam instead of raspberry?
A1: Absolutely! Strawberry, apricot, or even blueberry jam would work wonderfully as alternatives to raspberry.

Q2: Can I make these Rugelach in advance?
A2: Yes, you can prepare the dough and refrigerate it for up to 2 days or freeze it for longer storage. Just thaw it in the fridge before rolling it out.

Q3: Can I make these Rugelach without cream cheese?
A3: If you’re looking for a dairy-free option, you can substitute the cream cheese with vegan cream cheese or use a little extra butter in place of it.

Q4: Can I freeze these Rugelach?
A4: Yes, these Rugelach freeze beautifully. Freeze them on a baking sheet until solid, then transfer them to a zip-top bag for up to 2 months. When you’re ready, bake directly from the freezer, adding a few extra minutes to the baking time.

Q5: Can I add nuts to the filling?
A5: Absolutely! Chopped walnuts, pecans, or almonds would be a great addition to the filling, adding both flavor and crunch.

Q6: How do I store leftover Rugelach?
A6: Store any leftover Rugelach in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious!

Q7: How can I make the Rugelach even sweeter?
A7: If you like a sweeter pastry, try adding a little extra sugar to the jam before spreading it on the dough, or drizzle the Rugelach with a simple glaze once they’ve cooled.

Q8: Can I use a different type of chocolate for the filling?
A8: Of course! Dark chocolate, milk chocolate, or white chocolate would all work. Just choose your favorite!

Q9: Can I shape these Rugelach into something other than wedges?
A9: Yes! You can roll them into small pinwheels or even shape them into crescents. Just make sure the filling stays inside while you shape them.

Q10: Can I make the dough by hand instead of a mixer?
A10: Definitely! You can mix the dough by hand using a pastry cutter or your fingers to incorporate the butter and cream cheese into the flour. It’ll take a little more time, but the result will still be amazing.

Conclusion

These Raspberry Chocolate Sprinkle Rugelach are the perfect treat for anyone who loves a buttery, flaky pastry with the irresistible combination of fruit and chocolate. Whether you’re baking for a special occasion, enjoying a quiet afternoon at home, or gifting a batch to a friend, these cookies will steal the show. Warm from the oven or cooled to perfection, each bite is a little piece of heaven that will make you feel like a pastry chef. Enjoy!

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