If you’re craving a dessert that perfectly blends rich, buttery dough with bursts of fruity sweetness and a chocolatey crunch, then this Raspberry Chocolate Sprinkle Rugelach Recipe is exactly what you need. This traditional Jewish pastry takes on a vibrant twist with a luscious raspberry jam filling, playful chocolate chips, and colorful sprinkles that create a delightful texture and eye-catching look. Each bite melts in your mouth with just the right balance of tart, sweet, and creamy, making it a favorite for holidays, gatherings, or simply when you want to indulge yourself in something truly special.
Ingredients You’ll Need
This recipe relies on a few simple but essential ingredients that work harmoniously to create the rich dough and flavorful filling. Each component plays an important role, from the creamy base to the sweet, fruity, and chocolatey touches that give the rugelach its signature character.
- Unsalted butter (1 cup, softened): Provides a rich, tender texture that’s crucial for the dough’s flakiness.
- Cream cheese (8 ounces, softened): Adds moistness and a slight tang that balances the sweetness beautifully.
- Granulated sugar (1/4 cup): Sweetens the dough just enough without overpowering.
- Vanilla extract (1/2 teaspoon): Enhances the overall flavor with warm, inviting notes.
- All-purpose flour (2 cups): Forms the sturdy base for the dough, ensuring a tender yet workable texture.
- Salt (1/4 teaspoon): Elevates all the flavors by balancing sweetness.
- Raspberry jam (1/3 cup): The fruity heart of the filling that provides vibrant color and tartness.
- Mini chocolate chips (1/2 cup): Add bursts of chocolate flavor and a bit of texture contrast.
- Sprinkles (2 tablespoons): Rainbow or chocolate sprinkles bring brightness and a playful crunch.
- Optional finely chopped nuts (1/4 cup): Walnuts or pecans offer an earthy crunch for added depth.
- Egg (1, beaten): Used as an egg wash to give the rugelach a beautiful golden sheen.
- Coarse or sanding sugar (2 tablespoons): Sprinkled on top for a sparkling, crisp finish.
How to Make Raspberry Chocolate Sprinkle Rugelach Recipe
Step 1: Prepare the Dough
Start by beating the softened butter and cream cheese together in a large bowl until you get a smooth, creamy mixture. This step is key to achieving that melt-in-your-mouth texture. Add in the sugar and vanilla extract, mixing until everything is well combined and fragrant.
Step 2: Incorporate the Dry Ingredients
Gradually add the flour and salt to the butter mixture, stirring gently until a soft dough forms. Be careful not to overwork the dough, or your rugelach may turn out tougher than desired. Divide the dough into two discs, wrap them tightly in plastic wrap, and chill for at least one hour. This chilling step helps the dough firm up for easier rolling and better texture.
Step 3: Roll Out and Add Filling
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup. On a lightly floured surface, roll out one disc of dough into a 10 to 12-inch circle. Spread a thin, even layer of raspberry jam, making sure not to overload so the rugelach roll neatly. Then sprinkle on the mini chocolate chips, colorful sprinkles, and chopped nuts if you’re using them, gently pressing the toppings into the dough so they stick during rolling.
Step 4: Shape the Rugelach
Using a pizza cutter or sharp knife, slice the dough circle into 12 wedges, like slicing a pizza. Starting from the wide end, carefully roll each wedge into a crescent shape, tucking the point underneath to prevent unrolling. Arrange the rolled rugelach point-side down on the prepared baking sheets, leaving space between each piece to allow for expansion as they bake. Repeat this process with the second dough disc.
Step 5: Final Touches and Baking
Brush each pastry with the beaten egg wash to give them a gorgeous golden color once baked. Sprinkle the coarse sugar on top to create a sparkling, crunchy finish. Bake your raspberry chocolate sprinkle rugelach recipe for 20 to 25 minutes, or until they’re beautifully golden and fragrant. Let them cool on the baking sheets for about five minutes before transferring to wire racks to cool completely.
How to Serve Raspberry Chocolate Sprinkle Rugelach Recipe
Garnishes
To elevate the visual appeal and add a little extra flavor, consider dusting the rugelach lightly with powdered sugar just before serving. Fresh raspberries or a drizzle of melted chocolate can also complement these pastries beautifully, enhancing their fruity and chocolatey notes without overwhelming the delicate pastry.
Side Dishes
These rugelach pair wonderfully with a cup of freshly brewed coffee or a warm mug of tea, making them perfect for brunch or an afternoon treat. For a festive occasion, serve alongside a creamy vanilla ice cream or a dollop of whipped cream to add a luxury touch and balance out the sweet-tart filling.
Creative Ways to Present
Arrange your raspberry chocolate sprinkle rugelach on a rustic wooden board or a colorful platter for a striking display. For parties, stack them in a cupcake stand or place them in decorative paper liners to highlight their charming crescent shape. You can also gift them in a pretty box tied with a ribbon — they’re sure to impress any recipient!
Make Ahead and Storage
Storing Leftovers
Store any leftover rugelach in an airtight container at room temperature for up to five days. They’ll maintain their tender texture and rich flavor, perfect for snacking or enjoying with your morning coffee during the week.
Freezing
You can freeze the dough discs wrapped tightly in plastic wrap for up to one month, giving you the flexibility to bake fresh rugelach anytime the craving hits. After shaping, you can also freeze the unbaked rugelach by placing them on a tray to freeze individually before transferring them to a freezer bag.
Reheating
To bring your stored rugelach back to their just-baked glory, warm them in a preheated oven at 300°F (150°C) for about 8 to 10 minutes. This will refresh their crisp edges and melt the chocolate chips slightly, reviving that irresistible texture and aroma.
FAQs
Can I substitute the raspberry jam with another flavor?
Absolutely! Apricot or strawberry jam are fantastic alternatives that maintain the fruity sweetness, or you can experiment with Nutella for a chocolate-hazelnut twist. Just be mindful of the jam’s moisture content to avoid soggy dough.
Do I have to use cream cheese in the dough?
Cream cheese is a classic ingredient in rugelach dough because it creates a tender, flaky texture, but you can try substituting with full-fat sour cream for a similar effect. Skipping it entirely might change the dough’s consistency noticeably.
Can I make this recipe dairy-free?
To make a dairy-free version, use plant-based butter and cream cheese substitutes. Keep in mind the texture might vary slightly, but with careful selection of products, you can still achieve delicious results.
How do I prevent the rugelach from unrolling during baking?
Rolling tightly from the wide end and placing each piece point-side down on the baking sheet helps prevent unrolling. Pressing the edges gently after rolling and using an egg wash also contribute to keeping the shape intact.
What sprinkles work best in this recipe?
Rainbow sprinkles add a festive, colorful touch, while chocolate sprinkles enhance the chocolate flavor without extra sweetness. Choose your preference based on the occasion or the look you want to achieve.
Final Thoughts
This Raspberry Chocolate Sprinkle Rugelach Recipe is a joyful celebration of flavors and textures that brings warmth and sweetness to any day. It’s one of those special recipes you’ll want to keep coming back to, whether you’re sharing with loved ones or treating yourself. So grab your ingredients, roll up your sleeves, and get ready to make some magic happen in your kitchen — you’re going to love every bite!
Print
Raspberry Chocolate Sprinkle Rugelach Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 24 rugelach
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, American
- Diet: Vegetarian
Description
Raspberry Chocolate Sprinkle Rugelach is a delightful rolled pastry cookie featuring a rich, creamy dough filled with sweet raspberry jam, mini chocolate chips, and colorful sprinkles. This traditional Jewish-American dessert offers a tender, buttery texture with a delightful crescent shape, perfect for holiday celebrations or everyday treats.
Ingredients
For the dough:
- 1 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 1/3 cup raspberry jam
- 1/2 cup mini chocolate chips
- 2 tablespoons rainbow or chocolate sprinkles
- Optional: 1/4 cup finely chopped nuts (like walnuts or pecans)
For the topping:
- 1 egg (beaten, for egg wash)
- 2 tablespoons coarse sugar or sanding sugar
Instructions
- Prepare the dough: In a large mixing bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and vanilla extract, mixing until combined. Gradually incorporate the all-purpose flour and salt, mixing until a soft dough forms. Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour or up to 2 days.
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Roll out the dough: On a lightly floured surface, roll one dough disc into a 10 to 12-inch circle. Spread a thin, even layer of raspberry jam over the dough’s surface. Sprinkle the mini chocolate chips, sprinkles, and optional chopped nuts evenly across the jam layer. Press the toppings lightly into the dough to help them adhere during baking.
- Cut and shape: Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges. Starting at the wide end of each wedge, carefully roll it up into a crescent shape. Arrange the rolled rugelach point-side down on the prepared baking sheet. Repeat this rolling and placing process with the second dough disc.
- Apply egg wash and sugar: Brush the tops of each rugelach with the beaten egg wash to achieve a golden, shiny finish. Sprinkle with coarse or sanding sugar for added texture and sweetness.
- Bake: Place the trays in the preheated oven and bake for 20 to 25 minutes, or until the rugelach are golden brown and cooked through.
- Cool: Remove from oven and let the rugelach cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- Store rugelach in an airtight container at room temperature for up to 5 days to maintain freshness.
- The dough can be made ahead and frozen for up to 1 month; thaw in the refrigerator before rolling.
- Experiment with different fillings like apricot jam, Nutella, or cinnamon-sugar to customize your rugelach.
