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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
