Raspberry Chocolate Pecan Rugelach

I’ve always been a fan of rugelach, they’re like delicious pastry cookies.  When I was younger I’d always go for the chocolate ones, but my mom liked the raspberry ones.  So imagine my delight when my new Smitten Kitchen Cookbook had a recipe perfect for the both of us.  These rugelach are the perfect balance of delicate pastry dough, tart raspberry jam, rich chocolate, and crunchy toasted pecans.

Raspberry Chocolate Pecan RugelachRaspberry Chocolate Pecan Rugelach

Makes about 48

Adapted from The Smitten Kitchen Cookbook, Alex’s Chocolate Raspberry Rugelach

Dough:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 pkg (8oz) cream cheese, room temperature
  • 1/2 tsp salt
  • 2 cups all-purpose flour

Beat butter and cream cheese together until light and fluffy.  Sift together the salt and flour and add to the butter-cream cheese mixture.  Beat on a low speed until the flour is just combined (or mix by hand).  Scrape dough onto a large piece of plastic wrap and form into a flat-ish packet.  Wrap well and chill in the fridge for at least 2 hours or up to 3 days.  (You can also freeze the dough for up to two months).

Fillings:

  • 2/3 cup seedless raspberry jam
  • 1/3 cup sugar
  • 1/2 Tbsp ground cinnamon
  • 1/4 cup toasted and finely chopped pecans
  • 1/2 cup (3oz) finely chopped bittersweet chocolate or mini-chocolate chips

Prepare the fillings while the dough chills.  Over medium heat, bring the jam to a simmer to make it easier to spread.  In a small bowl whisk together the sugar and cinnamon.  Toast and chop the pecans, and chop the chocolate.

To assemble, remove dough from the fridge.  Divide the dough into thirds.  Place one third on a lightly floured surface, and return the other two thirds to the fridge until their turn.  Roll the dough into about a 12″ circle, doesn’t have to be precise, but you want it pretty thin and even.

Brush dough with a thin layer of jam, about 2-3 Tablespoons.  Sprinkle with cinnamon-sugar (about 1 1/2 Tbsp), and sprinkle on pecans and chocolate (a third of each pile).  Use a large piece of wax paper to gently press the toppings into the dough.  Then using a pizza cutter or a sharp knife, divide the dough into 16 wedges.  Roll each wedge tightly from the outside to the center and place on a baking sheet lined with parchment paper with the point on the bottom.  Space them about one inch apart.  Once you’ve finished rolling all of them place the baking sheet in the freezer for about 15 minutes.

Glaze:

  • 1 large egg yolk
  • 1 tsp water
  • sprinkle of cinnamon sugar

While the formed rugelach are in the freezer, preheat the oven to 350°F.  Repeat the assembly process with the other two thirds of dough.  Whisk together the egg yolk and water.  Once you’ve removed the rugelach from the freezer, brush with the egg wash and sprinkle with a little of the remaining cinnamon sugar.  Bake for 20-25 minutes, until puffed and golden.  Transfer rugelach immediately to wire racks to cool (so they don’t stick to the paper).  Serve warm or at room temperature.  Store in an airtight container.

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