Saturday, May 4, 2013


Just in time for Cinco de Mayo, rugelach!  My timing isn't the greatest but mmm, this stuff is.

This is from the "Smitten Kitchen Cookbook" by Deb Perelman.  I've read her blog for years and my neighbor just lent me the cook book.  I modified a bit.

Alex's Chocolate Raspberry Rugelach


2 sticks butter, room temp
8 oz cream cheese, room temp
1/2 tsp salt
2 c flour

Cream the butter and cream cheese.  Add salt and flour.  Chill at least 2 hours, up to 3 days.


2/3 c raspberry jam
2/3 c sugar
1 T cinnamon
1/2 c finely chopped bittersweet chocolate
3 T pecans toasted and finely chopped (I didn't bother with nuts)

Mix cinnamon and sugar.  Bring the jam to a boil to loosen it up.


Cut dough into 6 equal pieces and roll into balls.  Keep two out.  Roll each into a circle about 8 or 9" in diameter.  Spread with a thin layer of jam, about 2-3T.  Sprinkle with cinnamon sugar and some of the chocolate.  Tap down with waxed paper to keep the fillings in as you roll.

Use a pizza cutter to cut the dough into 12 pizza  slice shaped slices.  Roll up each piece, beginning at the wide end.  Place on a parchment paper lined sheet.    Repeat with the rest of the dough.

Place the rolled cookies in the freezer for 15 minutes.


1 large egg yolk
1 tsp water

Additional cinnamon sugar

Brush each with egg yolk, sprinkle with cinnamon sugar.

Bake at 350 for about 20 minutes.  Remove promptly from the parchment to cooling racks.

Try not to eat too many of them!

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