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
Scale
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.
