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Chocolate Raspberry Rugelach

Chocolate Raspberry Rugelach

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  • 2 cups All-purpose flour
  • 1/2 tsp Kosher salt
  • 1/2 lb Unsalted butter, room temperature
  • 1/2 lb Cream cheese, room temperature
  • 2/3 cup Sugar
  • 1 1/2 tbsp Cinnamon
  • 1 cup Semi-sweet chocolate, finely chopped
  • 1/2 cup Raspberry jam
  • 1 Egg


  1. Beat butter and cream cheese together until light and fluffy. Beat in salt, then flour, until well combined. Place dough onto a large piece of plastic wrap and form into a flat disc.
  2. Chill the dough 2 hours in the refrigerator or 30 minutes in the freezer.
  3. Preheat oven to 350F.
  4. Line a couple baking sheets with parchment paper.
  5. Stir together the cinnamon and sugar in a bowl.
  6. Sprinkle flour on to a work surface. Divide the dough into quarters and roll one into a rectangle about 12″ x 8″, with the widest side to you.
  7. Spread a thin layer, 2-3 tbsp, of jam on the dough, covering all but the furthest ¼ inch from you. Sprinkle with 2 tbsp cinnamon-sugar and 4 tsp of the chocolate.
  8. Roll dough away from you into a log as tight as you can, using your fingers to seal the ends. Repeat with remaining dough pieces, creating 4 logs.
  9. Place logs in freezer for 10-15 minutes.
  10. Trim the ends off each log, then cut into 10-12 equal slices. Arrange rugelach on the prepared baking sheets, a couple inches apart from each other.
  11. Beat the egg with 1 tsp water then brush the tops of the rugelach with the egg wash. Sprinkle with the remaining cinnamon-sugar mixture.
  12. Bake for 20-25 minutes, until tops are golden brown. Cool on the baking sheets for a few minutes, then transfer to a cooling rack.


Recipe adapted from