This rugelach from Smitten Kitchen has it all… nuts and chocolate, raspberry jam, sour cream dough and sugar on top. Plus it’s easy AND healthy. Well, not that last part, but it’s so good it’s worth overlooking that last bit. We first had this rugelach on the magical day that Thanksgiving and Hanukkah collided. These nearly bite-size delights are perfectly sized for handing out as a holiday cookie, so make some for your family and share the rest with your favorite friends.
Make the dough Beat together 2 sticks room temperature butter and 8 oz room temp cream cheese in an electric mixer’s bowl, until light and fluffy. In another bowl, mix together 2 cups flour and 1/2 tsp table salt. Then add to the fluffy mixture, beating on low until the flour is just mixed in. Scrape the dough onto plastic wrap, shape it into an oval, and wrap it tightly. Then let it chill in the fridge – for two hours or up to three days.
Prepare the toppings Heat 2/3 cup raspberry jam in a small saucepan until it simmers. This makes it easy to spread. Also prepare small bowls containing
- 2/3 cup sugar + 1 T cinnamon
- 3 T toasted, finely chopped walnuts or pecans
- 1/2 cup mini chocolate chips, or finely chopped bittersweet chocolate
- egg yolk wash of 1 large egg yolk and 1 tsp water, mixed together (for before baking)
- coarse sugar or extra cinnamon sugar, to sprinkle on top right before baking
Put it all together Cut the dough into thirds. On a well-floured counter, roll out the first third into a large circle, about 12″ in diameter. (Exact circles not required.) Spread 1/3 of the jam smoothly over the circle. Then sprinkle 1/3 of the chocolate chips and 1/3 of the nuts over the top, pressing down gently with your hands or some wax paper to set the nuts.
Using a pizza cutter or a knife, cut the dough into 16 pie wedge shapes. Roll each wedge tightly from the outer edge to the middle. Then put the rugelach on a parchment paper lined baking sheet, spaced 1″ apart. Put the tray in the freezer for 15 minutes before baking.
Preheat the oven to 350. Before you pop the rugelach in the oven, paint the top of each rugelach with the egg yolk wash, then sprinkle with some of the coarse sugar or a cinnamon sugar mixture. Bake for 20 or 25 minutes, until they’re puffed up and a golden brown.
Use a wide, flat spatula to remove them from the baking sheet to a cooling rack right after they come out of the oven. The jam will melt and make a lovely, delicious mess on the parchment paper, and it’s far easier to move the cookies before they cool. This is also a great time to (carefully) enjoy the hot jam remnants.
- 16 T (2 sticks) room temperature butter
- 8 oz (1 brick) room temperature cream cheese
- 1/2 tsp table salt
- 2 cups all-purpose flour
- 2/3 cup raspberry jam
- 2/3 cup sugar
- 1 T ground cinnamon
- 3 T toasted, finely chopped pecans or walnuts
- 1/2 cup miniature chocolate chips or finely chopped bittersweet chocolate
- 1 large egg yolk
- 1 tsp water
- extra cinnamon sugar mixture, or coarse sugar