Flaky, Buttery Chocolate Rugelach with Raspberry Jam Recipe

Introduction

Flaky, buttery chocolate rugelach filled with tangy raspberry jam is a delightful treat perfect for any occasion. These crescent-shaped pastries offer a perfect balance of rich chocolate, sweet jam, and a hint of cinnamon spice.

Ingredients

• 2 cups all-purpose flour
• ½ tsp Kosher salt
• ½ pound unsalted butter
• ½ pound cream cheese
• ⅔ cup granulated sugar
• 1½ Tbsp ground cinnamon
• 1 cup semi-sweet chocolate, very finely chopped
• ½ cup raspberry jam (seedless preferred)
• 1 egg beaten (with 1 tsp water or milk)
• Remaining cinnamon-sugar from above

Instructions

1. Step 1: To make the dough in a food processor, place 2 cups flour and ½ tsp salt in the work bowl fitted with the standard blade. Pulse to combine. Add ½ pound cream cheese chopped into large chunks and pulse until dispersed. Add ½ pound butter in chunks and pulse until dough starts to clump. Dump dough onto plastic wrap and form into a flat disc.
2. Step 2: Alternatively, with a stand mixer, soften ½ pound butter and ½ pound cream cheese at room temperature. Beat together until light and fluffy. Beat in ½ tsp salt. Gradually add 2 cups flour, mixing until incorporated. Scrape onto plastic wrap and form into a flat disc.
3. Step 3: Chill the dough until firm—about 2 hours in the fridge or 30 minutes in the freezer. Dough can be stored in the fridge up to a week or longer in the freezer.
4. Step 4: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Step 5: Mix 1½ Tbsp cinnamon with ⅔ cup sugar in a small dish to make cinnamon sugar. Place chopped chocolate in a separate dish.
6. Step 6: Divide dough into quarters. Roll one quarter on a floured surface into a 12″ by 7-8″ rectangle with the widest side toward you. Spread 2-3 Tbsp raspberry jam thinly, leaving the edge closest to you bare. Sprinkle 2 Tbsp cinnamon sugar and 4 tsp chopped chocolate over the jam.
7. Step 7: Roll the dough from the wide edge toward you into a tight log, sealing the ends lightly with your fingers. Repeat with remaining dough quarters.
8. Step 8: Freeze the logs for 10-15 minutes to firm up. Trim the ends for a clean shape, then slice each log into 10–12 even pieces. Arrange slices on prepared baking sheets a couple inches apart.
9. Step 9: Brush cookie tops with the beaten egg wash and sprinkle with about 1 tsp of the remaining cinnamon sugar. Bake for 20-25 minutes until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

• Use seedless raspberry jam for a smoother spread and less seeding in the cookies.
• Finely chop the chocolate to ensure even distribution and easy rolling.
• For a different filling, substitute jam with apricot or strawberry preserves.
• Chilling the dough thoroughly makes it easier to roll and slice neatly.
• Brush with additional butter instead of egg wash for a softer finish.

Storage

Store cooled rugelach in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to a month. To reheat, warm gently in a low oven for a few minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to a week in the refrigerator or frozen for longer storage. Just thaw before rolling and assembling.

What type of chocolate works best?

Semi-sweet chocolate is ideal for balancing sweetness and richness, but you can also use dark or milk chocolate depending on your preference.

Flaky, Buttery Chocolate Rugelach with Raspberry Jam Recipe

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★★★★★

4.7 from 114 reviews

• Author: Aiden
• Total Time: 3 hours (including chilling time)
• Yield: Approximately 40–48 rugelach cookies (10–12 slices per log × 4 logs) 1x
• Diet: Vegetarian

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Description

This recipe for Flaky, Buttery Chocolate Rugelach with Raspberry Jam delivers tender, crescent-shaped cookies filled with a luscious blend of raspberry jam, cinnamon-sugar, and finely chopped semi-sweet chocolate. Made with a rich cream cheese and butter dough, these delightful pastries are perfect for any special occasion or an indulgent treat with tea or coffee.

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Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• ½ tsp Kosher salt
• ½ pound unsalted butter, cut into large chunks
• ½ pound cream cheese, cut into large chunks

Filling

• ⅔ cup granulated sugar
• 1½ Tbsp ground cinnamon
• 1 cup semi sweet chocolate, very finely chopped
• ½ cup raspberry jam (preferably seedless)

Egg Wash and Topping

• 1 egg beaten with 1 tsp water or milk
• Remaining cinnamon-sugar mixture (about 1 tsp)

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Instructions

1. Prepare the dough: In a food processor, combine 2 cups flour and ½ tsp Kosher salt by pulsing. Add the cream cheese chunks and process until incorporated. Add butter chunks last and pulse until dough begins to clump. Alternatively, soften butter and cream cheese at room temperature and beat together until fluffy. Mix in salt and gradually add flour until fully integrated. Form dough into a flat disc wrapped in plastic.
2. Chill the dough: Refrigerate the dough until fully firm, approximately 2 hours, or freeze for about 30 minutes. Dough can be stored in the fridge for up to a week or frozen for longer periods.
3. Preheat the oven and prepare baking sheets: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
4. Make cinnamon sugar: Combine 1½ Tbsp ground cinnamon with ⅔ cup granulated sugar in a small bowl. Set aside. Put the finely chopped chocolate into a separate dish.
5. Roll out the dough: Divide chilled dough into four equal parts. On a floured surface, roll out one quarter into a rectangle about 12 inches wide and 7–8 inches long, with the wider edge facing you.
6. Assemble filling: Spread 2–3 tablespoons of raspberry jam over the dough, leaving about a ¼-inch border furthest from you bare to ensure a clean seal. Sprinkle 2 tablespoons of the cinnamon sugar evenly over the jam, then scatter 4 teaspoons of chopped chocolate on top.
7. Roll the cookies: Starting from the 12-inch side closest to you, roll the dough tightly into a log, gently pressing the edges to seal and prevent filling leakage. Repeat for remaining dough portions.
8. Chill and slice: Freeze the logs for 10–15 minutes to firm up for easier slicing. Trim the ends for neatness and cut each log into 10 to 12 equal slices.
9. Arrange and finish: Place slices cut-side down on the prepared baking sheets spaced a couple of inches apart. Lightly brush the tops with egg wash and sprinkle with the remaining cinnamon sugar (around 1 teaspoon).
10. Bake: Bake in the preheated oven for 20–25 minutes or until the cookies are golden brown on top. Let cool briefly on the baking sheet before transferring to a wire rack to cool completely.
11. Storage: Once cooled, store the rugelach in an airtight container at room temperature for up to one week or freeze for up to one month.

Notes

• Dough can be made either using a food processor or a stand mixer depending on your preference.
• To ensure clean sealing of the rolled dough, leave the edge furthest from you free of jam and filling.
• Chilling the dough and logs before slicing helps achieve neat shapes and prevents fillings from oozing during baking.
• Use seedless raspberry jam for a smoother texture inside the rugelach.
• Cookies are best enjoyed fresh but can be frozen to extend shelf life.

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Keywords: Rugelach, Chocolate Rugelach, Raspberry Jam Cookies, Jewish Pastry, Cinnamon Sugar Cookies, Cream Cheese Dough, Homemade Rugelach