RASPBERRY CHOCOLATE RUGELACH
Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. -G.P. Busarow, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic. Refrigerate for 8 hours or overnight., Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside., On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently., Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling., Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 49mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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Juozas Rudnickas123
[email protected]I'm not much of a baker, but I think I could handle this recipe. It seems pretty straightforward.
Prabesh Bista
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find at the store. I'm really craving some rugelach right now.
Allahyea Preston
[email protected]I'm allergic to raspberries, but I think I could still make these rugelach with another type of fruit. Maybe blueberries or strawberries.
Tarekuje Kandovazu
[email protected]These rugelach look so professional! I'm impressed. I'll have to try making them myself someday.
Fiza Nadeem
[email protected]I've never made rugelach before, but this recipe seems easy enough. I'm excited to give it a try.
Mdsobuj khan
[email protected]I'm not a big fan of raspberries, but I think I would still enjoy these rugelach. The chocolate filling sounds delicious.
Roy Lemons
[email protected]These rugelach look amazing! I'm going to bookmark this recipe and try it soon.
NotThis_Frog
[email protected]I love the idea of using raspberries and chocolate in rugelach. I can't wait to try this recipe!
callmecobb cobb
[email protected]The rugelach dough was a bit difficult to work with, but the end result was worth it. These cookies were a hit with my family.
Nafi Bb
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Md Bbjg
[email protected]I followed the recipe exactly and the rugelach turned out great! They were a little time-consuming to make, but they were worth it.
Emily Obimbo
[email protected]These rugelach were delicious! The dough was flaky and the filling was sweet and tart. I will definitely be making these again.
Dx rakib
[email protected]I love how these rugelach look so elegant, but they're actually really easy to make. I'm definitely going to be making these again for my next brunch.
Wamono Francis
[email protected]I've made these rugelach several times now and they're always a crowd-pleaser. The combination of raspberries and chocolate is perfect.
Casey Wilson
[email protected]These raspberry chocolate rugelach were a hit at my last party! They were so easy to make and everyone loved them.