Chocolate Raspberry Rugelach

I own a rolling pin, but never use it. It’s not that I am afraid of it, I just don’t really like using recipes that seem to have way too many process transitions. I use my rolling pin maybe twice a year. As you have seen by my carrot muffins, I am in some sort of wierd baking mood. I decided to get all brave and try to make some rugelach. I don’t like most bakery pastry, and I wanted to see if I could “have it my way.”

I used Ina Garten’s recipe for the rugelach dough and then came up with my own filling. The rugelach came out super tasty and they were suprisingly easy to make. My fear of baking is slowly fading.

Is rugel the singular of rugelach? I’ll go with it…

Chocolate Raspberry Rugelach (Dairy)

Dough Recipe – from The Barefoot Contessa by Ina Garten

8 ounces of cream cheese at room temperature
2 sticks of butter – softened

1/4 cup sugar
1/4 tsp. salt

1 tsp. vanilla

2 cups flour

1 egg mixed beaten, mixed with 1 tsp of milk for brushing later on

2 tbsp sugar and one tsp. cinnamon, mixed for dusting

In your mixer, using the paddle attachment, mix up the cream cheese and the butter until well mixed.

Add the sugar, salt, and vanilla. Continue to mix on low speed. Slowly add the flour with the mixer running. Do not over mix the dough. The dough will be sticky.

Turn the dough out on to a well floured board and roll it into a ball. Cut the ball into quarters. Wrap each quarter in plastic wrap and chill in the refridgerator for at least an or…or you could freeze the dough for future use. The dough works best the colder it is.

While the dough is chilling, get your filling ready.

My chocolate/raspberry filling ingredients are as follows:

1 cup of walnut pieces
3/4 cup of chocolate chips – semisweet
1/4 cup of light brown sugar
Raspberry Jam – I used seedless

In a food processor, chop the walnuts and chocolate until ground well. Mix in the brown sugar.

I love my mini cuisinart. It’s petite,adorable, and cute. It was sitting lost and lonely in a cabinet behind my giant cuisinart. It should have a permanent place on my counter, but I dislike the clutter.

Once the dough is chilled, we are ready to roll up some rugelach.

On a well floured board, roll each ball into a circle, around 9 inches. Spread a very light layer of jam on to the dough circle. Do not add too much jam, as there will be too much oozing when baking. Sprinkle the nut/choc filling onto the jam. Cut the dough circle into wedges, around 12-16 equal wedges. I find it cuts best with a pizza slicer.

Starting with the wide edge, roll up each wedge. Put the rolled up rugelach on to a baking sheet lined with parchement paper or a silpat.
Chill for 30 minutes.

Preheat the oven to 350.

Remove the dough from the fridge. Brush each rugel with the egg wash. Dust with the cinnamon/sugar mixture.

Bake for 15-20 minutes until lightly browned. Cool on a wire rack.

Be thankful that I am not including any nutritional information on this one.