These really are worth the work! Delicious, traditional and perfect for shabbos….or anytime, really!
Enjoy and Good Shabbos!
Chocolate Raspberry Rugelach
Recipe from The Smitten Kitchen Cookbook
- 2 sticks unsalted butter, at room temperature (I used Earth Balance)
- 1 brick (8 ounces) cream cheese, at room temperature (I used Tofutti Cream cheese)
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2/3 cup seedless raspberry jam
- 2/3 cup sugar
- 1 tablespoon cinnamon
- 3 tablespoons almonds, toasted and finely chopped
- 1/2 cup finely chopped bittersweet chocolate
- 1 large egg yolk
- 1 teaspoon water
- Coarse sugar for sprinkling
First make the dough. In a large bowl, using an electric mixer, beat butter and cream cheese together until they are light and fluffy (a few minutes). In a medium bowl, combine the dry dough ingredients, then pour flour mixture into the creamed butter mixture. Beat on low speed until the flour just disappears. Scrape the dough onto a large piece of plastic wrap and shape into a flatish package. Wrap well in plastic and chill in the fridge for two hours (or up to three days). (You can speed this process up using the freezer for a bit.)
While the dough is chilling, prep the fillings and prepare the baking sheets by lining them with parchment paper. Heat the raspberry jam enough so that it loosens up a bit. Organize your fillings into four small containers- it will make the assembly a breeze. You’ll need one bowl for the chopped chocolate, one for your chopped almonds, another for the cinnamon sugar, and one more your egg wash glaze (whisk together the yolk with the water).
Next, assemble the rugelach. Take your chilled dough and divide it into thirds (Work with one third at time, and keep the others chilling in the fridge.) On a well-floured counter, roll the dough into a large, thin circle (about 12 inches in diameter). The circle does not need to be perfect; this is intended to be a rustic dessert. Spread 2-3 tablespoons of jam thinly over your dough (I like 3 tablespoons). Then, sprinkle with 3 tablespoons of the cinnamon sugar, 2 tablespoons chopped chocolate, and 1 heaping tablespoon chopped almonds. Use a piece of waxed paper to gently press the toppings into the dough to help reduce excess spillage. Use a sharp knife to cut the circle into 16 wedges. Roll each wedge tightly from the outside to the center- keep the pointed end of each rugelach tucked underneath- and space them 1 inch apart on your baking sheets. Pop the tray into the freezer for 15 minutes before baking.
While the dough rests in the freezer, preheat your oven to 350 degrees. Repeat th rugelach assembly with the remaining dough. Before baking, brush the rugelach with the egg wash and sprinkle with coarse sugar. Bake rugelach for 20-25 minutes, until puffed and golden brown. Transfer the rugelach to cooling racks while they are still hot (this will prevent them from sticking to the parchment paper). Serve cooled or lukewarm.