Chocolate Raspberry Rugelach

I'm sure it must be obvious by now that I am a huge fan of Smitten Kitchen. I follow many food blogs but I usually end up back at Deb's site because she has the ability to simplify recipes so that they're less intimidating to tackle.


When I first got my hands on her cookbook, I immediately bookmarked this recipe because it contains all of my favourite things: a dark chocolate and raspberry filling encased in a buttery dough. A baked good that must be made immediately, correct?


Then the procrastination kicked in. Months turned into years until finally, due to the fear that my fancy schmancy French jam will expire on me, I finally dove in.


While not difficult, the recipe does require a bit of time and prep work. Let the rugelach cool a bit before taking a bite or the centre will seem mushy (though not to worry, it will firm up).

Chocolate Raspberry Rugelach
From The Smitten Kitchen Cookbook

1 cup (230 grams or 2 sticks) unsalted butter, at room temperature
1 brick (230 grams or 8 ounces) cream cheese, at room temperature
1/2 teaspoon salt
2 cups (250 grams) all-purpose flour

2/3 cup (215 grams) raspberry jam (preferably seedless)
2/3 cup (135 grams) sugar
1 tablespoon ground cinnamon
3 tablespoons (41 grams or 1 1/2 ounces) pecans, toasted and finely chopped
1/2 cup (85 grams or 3 ounces) finely chopped bittersweet chocolate

1 large egg yolk
1 teaspoon water
Coarse sugar or additional cinnamon-sugar, for sprinkling

In the bowl of an electric mixer or food processor, beat butter and cream cheese together until they are light and fluffy. In a medium bowl, combine the salt and the flour, then pour the flour mixture into the mixer. Beat on a lower speed (or pulse if using a food processor) until the flour just disappears. Scrape dough onto a large piece of plastic wrap and shape as best as you can into a flat-ish package. Wrap well in plastic and chill in the fridge for two hours or up to 3 days. The dough can be frozen for up to 2 months.

While the dough is chilling, line three large baking sheets with parchment paper. Heat the jam in a small saucepan (or if you're lazy like me, in the microwave) to loosen it so that it will be easier to spread thinly. Set the warm jam aside.

Grab four small dishes. Stir together the sugar and cinnamon in one and set it aside. In the second dish, put the pecans. In the third dish, put the chocolate. In the last one, whisk together the egg yolk and water until it is smooth. You will also need: a rolling pin, flour for the counter, an offset spatula or small butter knife to spread the jam, a knife for cutting the dough, a spoon for the dry toppings, a large piece of waxed paper to help set the fillings, and a brush for the egg wash.

Divide the chilled dough into thirds. On a well-floured counter, roll the first third (the remaining two-thirds can remain in the fridge) into a large thin circle, about 12 inches in diameter. (To be honest, mine barely resembled a circle but it doesn't affect the final product so no need to trim.)

Spread 2 to 3 tablespoons of jam thinly over your dough. Sprinkle with 3 tablespoons cinnamon-sugar, 2 tablespoons chopped chocolate, and 1 tablespoon chopped nuts. Use the piece of waxed paper to gently press the toppings into the dough so that they spill out less once rolled. Use the knife to divide the dough into 16 wedges. Roll each wedge tightly from the outside to the centre. Transfer the rugelach to the prepared baking sheet - keeping the pointed end of each rugelach tucked underneath - and space them 1 inch apart. Pop the tray in the freezer for 15 minutes before baking.

Preheat the oven to 350 degrees. Repeat the rugelach-making process with remaining filling and two pieces of dough, then chill the trays in the freezer.

Before baking, brush the rugelach with the egg wash yolk. Sprinkle with coarse sugar or extra cinnamon-sugar. Bake the rugelach for 20 to 25 minutes until they are puffed and golden brown. Transfer the rugelach to cooling racks while they are still hot - this is important because the jam that spills out will harden as it cools, making the cookies harder to remove from the paper. Serve cooled or lukewarm.