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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Sameer Bukhari
[email protected]These rugelach were a bit too sweet for my taste, but my kids loved them. They're definitely a kid-friendly treat!
Josh Farrell
[email protected]I'm not a big fan of raspberry, but I loved these rugelach. The chocolate filling was so rich and creamy, it balanced out the tartness of the raspberries perfectly.
Purna Basnet
[email protected]These raspberry chocolate rugelach are the perfect way to satisfy my sweet tooth. They're so rich and decadent, I can't resist them!
Ana Thompson
[email protected]I've been making these rugelach for years and they're always a hit. They're the perfect pastry to serve with coffee or tea.
muhammad toseef
[email protected]These rugelach are so versatile! I've made them with different fillings, such as blueberry, strawberry, and lemon curd. They're always delicious.
Aftab Aihmad
[email protected]I love the way these rugelach look, but I found them to be a bit too sweet for my taste.
Charles Dunstone
[email protected]These rugelach are the perfect treat for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
Damien Duran
[email protected]I made these rugelach for a bake sale and they sold out in minutes! Everyone loved them, especially the kids.
Jeremy Stringham
[email protected]I was disappointed with these rugelach. The dough was too dry and the filling was too sweet. I won't be making them again.
CheyAnne Landeros
[email protected]These rugelach were so easy to make, even for a novice baker like me. They turned out beautifully and tasted even better.
Tinashe Blessed Ranga
[email protected]I'm not a huge fan of raspberry, but I loved these rugelach! The chocolate filling was so rich and creamy, it made up for the tartness of the raspberries.
Pappo Hasan
[email protected]These raspberry chocolate rugelach are the perfect combination of sweet and tart. The raspberry filling is bursting with flavor and the chocolate adds a rich, decadent touch.
Jemiryah Broadua
[email protected]I've made these rugelach several times now and they always turn out perfect. The dough is so flaky and the filling is just the right amount of sweetness.
Isabel Silva
[email protected]These raspberry chocolate rugelach were a hit at my party! They were so easy to make and everyone loved them.