Chocolate Raspberry Rugelach

Chocolate Almond Raspberry Rugelach 002

One of the places in New York I was dying to try after we had moved here was Russ and Daughters. I was following a couple of New York based blogs that were always referring to it and then the Louie episode really pushed me over the edge. So we finally went and it really lived up to the dream. Everything was amazing from the potato pancakes to the babka and smoked salmon.

On our way out, I spotted the rugelach and ended up throwing in a couple just to see. I personally love rugelach, but Rabi could care less, so I figured 3 or 4 would be fine. Imagine my surprise when Rishi tried it and decided that rugelach were his new favorite things ever. No joke. Like what kid opts for a cookie with fruit and nuts over ice cream? You think I’m exaggerating, but whenever we ask Rishi if he wants a treat, he asks for rugelach.

Chocolate Almond Raspberry Rugelach 003

The ones we bought at Russ and Daughters were obviously amazing, but making them at home is not as hard as you would think and can be made easier if you make the dough in advance. The result is everything you want in rugelach–a soft and tender cookie that is not overly sweet. Plus you can make whatever pairing you want. I usually combine raspberry and chocolate plus some type of nut. I’ve used both almonds and pecans with great success. I’m not saying they are Russ and Daughters level, but they are pretty darn good–and according to Rishi, make a great treat!

Chocolate Almond Raspberry Rugelach 001

Chocolate Raspberry Rugelach
from Annie’s Eats

8 oz. cream cheese
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup confectioners’ sugar
1 tsp. almond extract
1 tsp. vanilla extract
½ tsp. lemon zest
2 cups all-purpose flour
½ cup seedless raspberry jam, divided
¾ cup finely chopped bittersweet chocolate, divided
½ cup finely chopped toasted almonds, divided
Heavy cream
¼ cup sugar
2 tsp. ground cinnamon

First make the dough. Combine the cream cheese, butter and confectioner’s sugar in the bowl of a food processor or an electric mixer. Pulse until everything is blended. Then add your vanilla and almond extracts, plus the lemon zest, also pulsing until incorporated. Add the flour and pulse until everything comes together into a soft ball. Dump the ball out onto a piece of plastic wrap and put in the fridge for at least 2 hours.

Once the dough is chilled and you’ve decided you need some rugelach in your life, preheat your oven to 350 degrees. Prepare two baking sheets with parchment or a silicone mat.

Divide your dough in half. Transfer one half to a lightly floured surface and roll out to a 12-13 inch  circle. Spread half the raspberry jam over the dough. Use a pizza cutter or sharp knife to divide the dough into 16 wedges. Then sprinkle half the chopped chocolate and half the nuts over the dough. Starting from the outer edge {the wider edge} and roll it up so that the point is on the outside.  Place with the seam side down on your baking sheets.

Repeat this with the remaining wedges and with the other half of the dough.

Once you have all your cookies on the sheet, brush with a little bit of heavy cream. Combine the cinnamon and sugar  and sprinkle over the cookies.

Bake until light golden brown, approximately 22-24 minutes. Let them cool on the cookie sheets for a couple minutes, then transfer to a cooling rack. Enjoy!

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