Description
These Raspberry Chocolate Sprinkle Rugelach are a delightful twist on a classic Jewish pastry. With a buttery, flaky crust filled with sweet raspberry jam and rich chocolate, then topped with a sprinkle of sugar, these bite-sized treats are perfect for any occasion!
Ingredients
Scale
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 1 tsp vanilla extract
- 1 tbsp granulated sugar (for dusting)
- For the filling:
- 1/2 cup raspberry jam
- 1/4 cup mini chocolate chips
- 1/4 cup finely chopped walnuts or pecans (optional)
- For the topping:
- 2 tbsp granulated sugar
- 1 tbsp cinnamon (optional)
Instructions
- Prepare the Dough:
In a large mixing bowl, combine the flour, 1/4 cup sugar, and salt. Add the cold butter and cream cheese, then use a pastry cutter or your fingers to cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs. Stir in the vanilla extract. - Form the Dough:
Turn the dough out onto a lightly floured surface and gently knead until it comes together into a smooth ball. Divide the dough into 3 equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight for best results). - Roll Out the Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Working with one disc of dough at a time, roll it out on a lightly floured surface into a 1/8-inch thick circle. - Add the Filling:
Spread a thin layer of raspberry jam over the dough, leaving a small border around the edges. Sprinkle with mini chocolate chips and chopped nuts (if using). Cut the dough into 8 wedges, like a pizza. - Shape the Rugelach:
Starting at the wider edge of each wedge, roll up each piece tightly, then place the rolled rugelach on the prepared baking sheet, seam side down. - Top and Bake:
In a small bowl, mix together 2 tbsp sugar and cinnamon (if using). Sprinkle the mixture over the rugelach. Bake for 18-22 minutes, or until golden brown and crispy on the edges. - Cool and Serve:
Let the rugelach cool on a wire rack for a few minutes before serving. Enjoy these sweet, buttery treats with a cup of tea or coffee!
Notes
- If you prefer a different jam, you can substitute raspberry with strawberry, apricot, or your favorite flavor.
- For a richer flavor, you can brush the rugelach with a bit of melted butter before baking.
- These rugelach can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, American
Nutrition
- Serving Size: 1 rugelach (based on 24 servings)
- Calories: 130
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 20mg