Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a medium bowl, whisk together flour and salt. Set aside.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Add sugar and vanilla extract, and beat until well combined.
4. Gradually add flour mixture to the butter mixture, and beat until just combined.
5. Divide the dough into 4 equal parts, and shape each part into a disk. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disk of dough into a 10-inch circle.
8. Spread 2 tablespoons of raspberry jam over the dough, leaving a 1/2-inch border around the edges.
9. Sprinkle 2 tablespoons of mini chocolate chips and 2 tablespoons of chopped walnuts over the jam.
10. Cut the dough into 12 equal wedges.
11. Roll up each wedge, starting from the wide end, and place it on the prepared baking sheet.
12. Repeat steps 7-11 with the remaining dough disks.
13. Brush the rugelach with beaten egg, and sprinkle with coarse sugar.
14. Bake for 20-25 minutes, or until golden brown.
15. Let the rugelach cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 20-25 minutes
Total time: 1 hour 55 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 48 rugelach
Nutritional information:
Calories: 110
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 40mg
Carbohydrates: 10g
Fiber: 0g
Sugar: 4g
Protein: 1g
Substitutions for ingredients:
- You can use any flavor of jam instead of raspberry jam.
- You can use any type of nuts instead of walnuts.
- You can use regular-sized chocolate chips instead of mini chocolate chips.
Variations:
- You can add cinnamon to the dough for a spiced flavor.
- You can add dried fruit, such as raisins or cranberries, to the filling.
- You can add a sprinkle of sea salt on top of the rugelach before baking for a sweet and salty flavor.
Tips and tricks:
- Make sure the butter and cream cheese are at room temperature before starting.
- Chill the dough for at least 1 hour to make it easier to handle.
- Use a sharp knife or pizza cutter to cut the dough into wedges.
- Don't overfill the rugelach, or the filling will leak out during baking.
- Brush the rugelach with beaten egg to give them a shiny finish.
- Let the rugelach cool completely before storing or serving.
Storage instructions:
Store the rugelach in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the rugelach, place them in a 350°F (175°C) oven for 5-10 minutes, or until warm.
Presentation ideas:
Arrange the rugelach on a platter in a circular pattern, with the pointed ends facing outward.
Garnishes:
Dust the rugelach with powdered sugar before serving.
Pairings:
Serve the rugelach with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a fruit salad would be a refreshing side dish to serve with the rugelach.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough cracks when rolling it out, let it sit at room temperature for a few minutes to soften.
- If the filling leaks out during baking, use less filling next time.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough and filling.
Food history:
Rugelach is a Jewish pastry that originated in Eastern Europe. It is traditionally made with a cream cheese dough and filled with fruit preserves, nuts, and cinnamon.
Flavor profiles:
The chocolate-raspberry rugelach has a sweet and tangy flavor, with a buttery and flaky pastry crust.
Serving suggestions:
Serve the rugelach as a dessert or a sweet snack. They are perfect for a holiday party or a brunch buffet.
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Region: Ashkenazi
Taste: Rich, Sweet, Chocolatey, Fruity, Nutty