Chocolate Raspberry Rugelach

Here’s a delicious recipe for Chocolate Raspberry Rugelach.

Recipe for Chocolate Raspberry Rugelach - from RecipeGirl.com

Back in my teaching days, I used to work at a Jewish elementary school.  I worked there for a couple of years so I really got to know the ins and outs of the Jewish culture.  Food is a big part of it!  I remember that I was not allowed to bring any shellfish for lunch, and I got a loaf of challah to bring home with me every Friday.

Rugelach was one of those goodies that was around quite often.  I became quite fond of it.

Recipe for Chocolate Raspberry Rugelach - from RecipeGirl.com

This version of Rugelach has both raspberry jam and melted chocolate rolled up inside.  It’s so good!

Yield: 4 dozen

Prep Time: 50 minutes + rising time

Cook Time: 15 minutes

Chocolate Raspberry Rugelach

Ingredients:

RUGELACH DOUGH:

  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 cup (2 sticks) cold, unsalted butter, cut into bits
  • 3 large egg yolks
  • 1 cup sour cream
  • 1 cup finely chopped walnuts
  • One 8-ounce jar raspberry jam or preserves
  • One 12-ounce package of mini-chocolate chips
  • melted butter

TOPPING:

  • 1/2 cup granulated white sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. In a bowl, stir together the flour and yeast. Cut in the cold butter with pastry blender or two knives- until mixture resembles coarse meal. Stir in the egg yolks and sour cream and combine well.
  2. Form the dough into a ball; wrap in plastic wrap, and chill in the refrigerator overnight.
  3. The next day... Preheat the oven to 350°F. Grease a cookie sheet. Mix walnuts and chocolate chips in a medium bowl. Set aside. Remove dough from refrigerator- quarter the dough and form each quarter into a ball.
  4. On a floured surface, roll one ball of dough into a rectangle. Spread a thin layer of raspberry jam over the dough. Sprinkle 1 quarter of the walnut mixture on top of raspberry jam. Fold in the edges and roll dough to the end; place on prepared cookie sheet.
  5. Mix the topping ingredients in a small bowl. Brush top of pastry with melted butter and sprinkle with 1 quarter of the cinnamon/sugar topping mixture. Bake for 15 minutes, or until golden brown. Remove from oven; let sit for 10 minutes. Then slice into 1-inch slices on the diagonal.
  6. Repeat above steps with remaining 3 balls of dough.
SOURCE: RecipeGirl.com

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