Chocolate Raspberry Rugelach (Smitten Kitchen)

Happy Monday!

These are little pastries from the Smitten Kitchen Cookbook. We made them and they are REALLY good!

 Everyone needs something sweet to cheer up from the Hawks loosing last night. 🙂

Chocolate Raspberry Rugelach



16 Tbsp butter

8 oz. cream cheese, room temperature 

1/2 tsp. salt

2 cups flour



2/3 cup raspberry jam

2/3 cup sugar

1 Tbsp cinnamon

3 Tbsp pecans

1/2 cup semisweet or dark chocolate chips



1 large egg yolk

1 tsp water

Sugar for sprinkling


In the bowl of an electric mixer, beat butter and cream cheese together, until they are light and fluffy. In a medium bowl, combine the salt and flour, then pour flour mixture into the mixer. Beat on a lower speed until the flour just disappears. Scrape dough onto a large piece of plastic wrap and shape into a disc. Wrap well and chill in the fridge for 2 hours or up to 3 days. The dough can also be frozen for up to 2 months.

Line 3 large baking sheets with parchment paper. Preheat oven to 350* f

Heat the jam in a saucepan to make it thinner and easier to spread. you can also put it through a mesh strainer if you don’t like the seeds.

Grab 4 dishes. Mix the cinnamon and sugar in one. Chop the pecans and put them in the second one and put the chocolate in the third. In the last bowl, whisk together the egg yolk and water until smooth.

Divide the chilled dough into thirds and roll the first into a 12 inch circle on a well floured counter. Spread 2-3 Tbsp of jam thinly on the dough, sprinkle with 3 Tbsp of cinnamon sugar, 2 Tbsp chocolate chips and 1 Tbsp chopped pecans. 

Use a piece of waxed paper to gently press the toppings into the dough so they don’t spill as much when you roll them. Use a knife or pizza roller to cut the disc into 16 wedges. Roll each wedge from the big end to the small end and place on the baking sheet with the tip tucked under.

Put into the freezer for 15 min and work on the next batch while that is chilling.

Before baking, brush rugelach with the egg wash and sprinkle with a little cinnamon sugar. Bake for 20-25 min, until they are puffed and golden brown. Transfer to cooling racks while warm. 



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