The first time I ever had rugelach was almost 4 years ago during my trip to New York City. They were selling bags of fresh rugelach (cinnamon/raison and chocolate) at this grocery store that sold everything from all over the world (not sure what to call that place?). It was impossible to leave the sweets section without grabbing three bags of this greatness. The taste of rugelach reminds me of a cinnamon roll but better for some reason, especially with the added raspberry filling. I have been searching the past few years for a good recipe to replicate this memory of mine and of course, Smitten Kitchen, has provided me with the best recipe for that. So I thank you, Smitten Kitchen, once again for helping me gain a couple pounds here and there with all of your delicious desserts.
Ingredients for the dough:
- 1 cup butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1/2 teaspoon of salt
- 2 cups all purpose flour
Ingredients for the filling:
- 2/3 cup raspberry jam
- 2/3 cup granulated sugar
- 1 tablespoon cinnamon
- 3 tablespoons almonds, toasted and finely chopped
- 1/2 cup finely chopped dark chocolate
Ingredients for the glaze:
- 1 large egg yolk
- 1 teaspoon water
- Sugar for sprinkling on top
Making the dough:
- In a large bowl, using an electric mixer, beat butter and cream cheese together until they are light and fluffy. This make take a 2-5 minutes.
- In a medium bowl, combine the dry dough ingredients, then pour the flour mixture into the creamed butter that is in the larger bowl.
- Beat on a low speed until the flour disappears. Scrape the dough onto a large piece of plastic wrap and shape into a flat rectangle… It should look like a flat package.
- Wrap well in the plastic and chill in the fridge for two hours (can leave it up to three days).
While the dough is chilling… follow these steps to prepare the filling:
- Heat the raspberry jam enough that it loosens up. You can use the microwave or stove top to do so.
- Organize the fillings into small four contains. There should be chopped chocolate, chopped almonds, cinnamon sugar, and the whisked egg yolk.
- Once the dough is chilled, divide the dough into thirds. Work with one at a time and keep the other two in the fridge.
- On a well floured surface, roll the dough into a large, thin circle (about 12 inches in diameter). Do not worry if the circle is not perfect.
- Spread 3 tablespoons of jam thinly over the dough. Then sprinkle 3 tablespoons of cinnamon sugar, 2 tablespoons of chopped chocolate, and 2 tablespoons of chopped almonds.
- To reduce spillage, gently press a piece of waxed paper onto the toppings into dough. Use a sharp nice to cut the circle into 16 wedges. Think of it as cutting a pizza into 16 pieces.
- Roll each wedge tightly from the outside to the center. Keep the pointed edge of the rugelach tucked underneath.
- Space them 1 inch apart on your baking sheets. Put the tray of them into the freezer for 15 minutes just before baking.
- While the dough is in the freezer for 15 minutes, go ahead and preheat your oven to 350 degrees.
- Once the 15 minutes has passed, take the tray out of the freezer. Brush the rugelach with the egg yolk glaze and sprinkle with sugar.
- Bake rugelach for 20-25 minutes, until puffed and golden brown.
- Repeat steps 4-11 for the other two thirds of the dough that is in the fridge.
Yield: 32 rugelach