If you have a hankering for something that’s both tender and bursting with sweet, tangy, and chocolate-y goodness, you’re going to fall head over heels for this Raspberry Chocolate Sprinkle Rugelach Recipe. These little crescent-shaped pastries combine delicate cream cheese dough with luscious raspberry jam and those irresistible mini chocolate chips, all sprinkled with a touch of sugar for that perfect crunch. It’s like your favorite cozy dessert wrapped into one flaky, melt-in-your-mouth bite. Whether it’s for a holiday treat or an everyday indulgence, this recipe will quickly become your go-to for sharing with friends and family.
Ingredients You’ll Need
The magic behind the Raspberry Chocolate Sprinkle Rugelach Recipe lies in its simple, yet carefully chosen ingredients. Each item plays a crucial role in crafting that signature flaky texture, balanced sweetness, and rich flavor that make this pastry so memorable.
- 2 cups all-purpose flour: Provides the sturdy but tender base for the dough.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to the pastry shell.
- 1/4 tsp salt: Enhances all the flavors without stealing the show.
- 1 cup unsalted butter, cold and cubed: Critical for creating the dough’s flaky layers and rich taste.
- 8 oz cream cheese, cold and cubed: Brings softness and a subtle tang that balances the sweetness.
- 1 tsp vanilla extract: Gives the dough a warm, inviting aroma.
- 1 tbsp granulated sugar (for dusting): Adds a delicate crunch on the surface.
- 1/2 cup raspberry jam: The star filling that infuses every bite with fruity goodness.
- 1/4 cup mini chocolate chips: For pockets of melty, chocolatey delight throughout.
- 1/4 cup finely chopped walnuts or pecans (optional): Adds a bit of crunch and nutty flavor to complement the fruit and chocolate.
- 2 tbsp granulated sugar: Used to sprinkle on top for that perfect finish.
- 1 tbsp cinnamon (optional): A warm spice addition to elevate the topping.
How to Make Raspberry Chocolate Sprinkle Rugelach Recipe
Step 1: Prepare the Dough
Start by whisking together the flour, sugar, and salt in a large bowl. Add the cold, cubed butter and cream cheese, then use a pastry cutter or your fingertips to quickly work everything until the mixture resembles coarse crumbs that begin to hold together. Stir in the vanilla extract, then gather the dough into a ball, divide it into two discs, wrap in plastic wrap, and refrigerate for at least an hour to chill. This chilling step is crucial for achieving that flaky, tender texture that rugelach is famous for.
Step 2: Roll Out and Fill
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Brush it gently with a thin layer of raspberry jam — don’t go too heavy or it will ooze out during baking. Evenly sprinkle the mini chocolate chips and, if using, the chopped nuts across the jam layer. This combination of fruity, chocolatey, and crunchy textures is what makes the Raspberry Chocolate Sprinkle Rugelach Recipe so irresistible.
Step 3: Slice and Shape
Using a sharp knife or pizza cutter, slice the dough circle into 12 wedges. Starting from the wide end, roll each wedge up tightly toward the point, forming crescent shapes. Place the rolled rugelach on a parchment-lined baking sheet with the point side down to prevent unrolling during baking.
Step 4: Add the Topping and Bake
Mix together the granulated sugar and cinnamon (if using) and sprinkle this mixture generously over the shaped rugelach. This topping adds a glossy sparkle and a touch of warm flavor. Bake the rugelach in a preheated 350°F (175°C) oven for about 25 to 30 minutes until golden and puffed. Let them cool on the baking sheet before transferring to a wire rack. These little beauties shine brightest once cooled just enough to be handled but still fresh.
How to Serve Raspberry Chocolate Sprinkle Rugelach Recipe
Garnishes
To make your Raspberry Chocolate Sprinkle Rugelach Recipe presentation extra special, dust the finished pastries lightly with powdered sugar or a drizzle of melted dark chocolate. Fresh raspberries on the side can also add a pop of vibrant color and tie together the berry-chocolate theme beautifully.
Side Dishes
These rugelach pair wonderfully with a hot cup of tea or coffee, making for a delightful breakfast or afternoon treat. If serving at brunch, consider offering alongside a fresh fruit salad or a creamy yogurt for a refreshing balance to the rich pastry.
Creative Ways to Present
Try arranging the rugelach in a circular pattern on a pretty platter for visual appeal, or stack them in a rustic basket lined with a colorful napkin for a cozy, inviting vibe. For parties, you can even serve them with small bowls of raspberry jam and melted chocolate for dipping—guests will love customizing their bites!
Make Ahead and Storage
Storing Leftovers
Store leftover Raspberry Chocolate Sprinkle Rugelach Recipe in an airtight container at room temperature for up to 3 days. This helps retain the flaky crust’s texture and keeps the filling fresh without drying out the pastry.
Freezing
You can freeze unbaked rugelach shaped on the baking sheet (flash freeze until firm), then transfer to a freezer-safe container for up to 2 months. When ready to bake, thaw them in the refrigerator overnight and bake fresh. This method ensures you always have this delicious treat on hand!
Reheating
To reheat, warm in a 300°F oven for 5 to 10 minutes to refresh their crispiness and bring back that just-baked aroma. Avoid microwaving, which can make the dough soggy.
FAQs
Can I use a different jam if I don’t have raspberry?
Absolutely! While raspberry jam is classic in this Raspberry Chocolate Sprinkle Rugelach Recipe, strawberry or apricot jam make fantastic alternatives that provide a similarly fruity sweetness.
Do I need nuts in the filling?
Nuts are completely optional here. They add a nice crunch and a bit of earthiness, but you can leave them out for a nut-free version without losing that signature flavor combination.
What is the best way to roll the dough without it sticking?
Lightly flour your rolling surface and rolling pin to prevent sticking. If the dough gets too soft, pop it back into the fridge for 10 to 15 minutes before continuing to roll.
Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance, wrapped tightly and refrigerated. This actually helps deepen the flavor and improves texture.
How do I know when the rugelach are done baking?
Look for a golden color on the edges and bottom, with a slightly puffed appearance. The sugar topping should be lightly caramelized but not burnt.
Final Thoughts
I truly hope you give this Raspberry Chocolate Sprinkle Rugelach Recipe a try soon. There’s something so heartwarming about sharing these tender, flaky pastries filled with fruity jam and chocolate, sprinkled with just the right touch of sweetness. Baking these rugelach is like gifting yourself a tender moment of joy and deliciousness all rolled up in one. Trust me, once you taste these, they’ll become a treasured go-to treat that everyone will ask you to make again and again!
Print
Raspberry Chocolate Sprinkle Rugelach Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Description
Delight in these Raspberry Chocolate Sprinkle Rugelach, a tender, buttery pastry filled with sweet raspberry jam, mini chocolate chips, and a touch of nuts. Rolled in a creamy cream cheese dough and dusted with cinnamon sugar, these bite-sized treats are perfect for breakfast, dessert, or a special snack.
Ingredients
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 all-purpose flour, 1/4 cup granulated sugar, and salt. Cut in the cold, cubed unsalted butter and cream cheese using a pastry cutter or two forks until the mixture resembles coarse crumbs. Add the vanilla extract and gently mix until the dough just comes together. Shape into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Lightly flour a clean surface and roll out the chilled dough into a circle about 1/8-inch thick. Ensure the dough is evenly rolled for uniform baking.
- Add Filling: Spread the raspberry jam evenly over the dough circle. Sprinkle the mini chocolate chips and chopped nuts (if using) evenly on top of the jam.
- Cut and Shape: Using a sharp knife or pizza cutter, divide the dough circle into 12 or more wedge-shaped triangles. Starting from the wide end, roll each wedge tightly toward the pointed tip to form crescent shapes.
- Prepare for Baking: Place the rolled rugelach on a parchment-lined baking sheet, spacing them slightly apart. Mix the 2 tbsp granulated sugar with the cinnamon if using, then sprinkle this sugar mixture lightly over the top of each pastry. Optionally, dust with the 1 tbsp granulated sugar reserved for extra sweetness.
- Bake: Preheat the oven to 350°F (175°C). Bake the rugelach for 25-30 minutes, or until the pastries are golden brown and slightly crisp on the edges.
- Cool and Serve: Remove from the oven and transfer the rugelach to a wire rack to cool completely. Serve fresh or store in an airtight container for up to 3 days.
Notes
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Rugelach dough is best when chilled well before rolling to prevent sticking and easy handling.
- Feel free to swap raspberry jam with apricot or strawberry jam for different flavors.
- Adding nuts is optional but adds a nice texture contrast.
- Store baked rugelach in an airtight container at room temperature for up to 3 days or freeze for longer storage.
