Best 2 Raspberry Chocolate Rugelach Recipes
Indulge in the delightful fusion of flavors with raspberry chocolate rugelach, a delectable pastry that combines the tangy sweetness of raspberries with the rich decadence of chocolate. Originating from Jewish cuisine, rugelach is a traditional treat that has captured the hearts of many with its flaky layers of dough, generously filled with a variety of fillings. This recipe offers a unique twist on the classic, featuring a luscious raspberry jam and a velvety chocolate spread enveloped in a tender, buttery dough. Each bite promises a harmonious balance of sweet and tangy, with the burst of raspberry flavor perfectly complemented by the richness of chocolate. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will lead you through the process of creating these delectable pastries, ensuring a delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
RON'S RASPBERRY RUGELACH
Steps:
- For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
- For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
- To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
- Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
- Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.
GRANDMA'S RASPBERRY RUGELACH
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. -Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- To make the dough easier to work with, chill it for at least 30 minutes before rolling it out.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more butter.
- Be careful not to overwork the dough, or it will become tough.
- When filling the rugelach, don't overfill them, or they will burst open during baking.
- Bake the rugelach until they are golden brown.
- Let the rugelach cool completely before serving.
Conclusion:
Raspberry chocolate rugelach is a delicious and easy-to-make pastry that is perfect for any occasion. With its flaky crust, sweet filling, and rich chocolate flavor, this pastry is sure to be a hit. So next time you're looking for a special treat, give raspberry chocolate rugelach a try!
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