Rugelach with Two Fillings (Chocolate Raspberry and Cinnamon Walnut)
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
12 people
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Course
Dessert
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Cuisine
Eastern European
Rugelach with Two Fillings (Chocolate Raspberry and Cinnamon Walnut)
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For best results, the dough should be refrigerated for 1-2 hours before rolling the cookies.Yield: 2 dozen (2 inch) cookies
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Ingredients
For the Dough
- 4 oz cream cheese
- 8 Tbsp unsalted butter room temperature
- ⅛ tsp salt
- 1 c all-purpose flour unbleached
For the Cinnamon Walnut Filling (Enough to fill a dozen cookies)
- ½ c walnuts or pecans, finely chopped
- ¼ c brown sugar
- 1 Tbsp unsalted butter melted
- ½ tsp cinnamon
For the Chocolate Raspberry Filling (Enough to fill a dozen cookies)
- ¼ c raspberry jam spreadable, or preserves
- ⅓ c dark chocolate chopped
For Finishing
- 1 egg for egg wash, beaten with 1 Tbsp milk
- sugar for dusting (optional
Instructions
For the Dough
- Cream the cheese and butter with an electric mixer until light. Add the flour and salt and mix until just combined.
- Work the dough into a ball using your hands or a rubber spatula. Divide the ball in half and wrap each half in plastic wrap. Refrigerate the dough for 1-2 hours.
For the Cinnamon Walnut Filling
- Mix the filling ingredients together in a small bowl, until they are well moistened. Set aside.
- (No extra prep is needed for the Chocolate Raspberry Filling.)
Putting it All Together
- When you are ready to make your cookies, preheat your oven to 350F.
- On a well-floured surface, roll one chilled ball of dough into a 9-inch circle.
- Cut the dough into 12 even pie wedges using a knife or pizza cutter.
- Spread the the Cinnamon Walnut filling over the cut dough, gently pressing it into the dough.
- Starting with the wide edge of each “slice”, roll towards the middle, tucking the filling in as you go. Arrange the cookies, with the tip tucked underneath, on a baking sheet lined with parchment paper, roughly 1 inch apart.
- Repeat steps 2& 3 with the second half of the dough. To make the Chocolate Raspberry Rugelach, spread the cut dough with the jam and sprinkle it with the chocolate pieces. Then, roll up the rugelach and place them on a baking sheet.
- Brush each cookie lightly with the beaten egg and milk egg wash. Sprinkle with granulated sugar, if desired.
- Bake the cookies until puffy and lightly golden, 20 minutes.
- Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe was updated in December 2016, we made a few tweaks to make the cookie even better. Enjoy!
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