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
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 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.
