Raspberry Chocolate Sprinkle Rugelach
Has anyone ever wondered why sprinkles are so fabulous? Here’s my list….
- They are colorful
- They make eating dessert more fun
- They are crunchy
- They are sweet
- They are memorable. (I always remember a dessert with sprinkles)
- They are free at ice cream shops. (Who doesn’t love FREE toppings?)
- They make me happy
Did you know you can make your own sprinkles? Do I feel like making my own? No. But you go right ahead and make sprinkles whenever you feel like it.
A rugelach is one cookie that is a hard core family favourite. They are a pain in the tush to make but totaly worth it. I usually roll out the dough into a circle, cut it in 8 or 9 triangles, shape them into the standard rugelach style and bake.
With this recipe, I rolled the dough into a log, cut them then topped them with coarse sugar and sprinkles because I needed some joy in my life at that particular moment.
I mean…. just LOOK at these.
Are these not just darling?
I think so.
The only problem with posting these is that my kids are going to send me a text to make them immediately. I may just consider it because I’m in the mood for sprinkles again.
- 1 package (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup granulated sugar plus 9 tablespoons
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup light brown sugar, packed
- 1½ teaspoons ground cinnamon
- 1 cup mini chocolate chips
- 1 cup raspberry jam
- 1 egg beaten with 1 tablespoon milk, for egg wash
- TURBINADO SUGAR & SPRINKLES
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add ¼ cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball, divide in half, wrap in plastic, and refrigerate for 1 hour or up to two days.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar & ½ teaspoon cinnamon, set aside.
- On a well-floured board, roll the dough until it is a wide rectangle, 18” by 9”. Spread the dough with the half the jam, sprinkle with half the filling and half the mini chocolate chips leaving a 1” border along the long edge that’s furthest from you.
- Press the filling lightly into the dough then brush the 1” border with a thin layer of egg wash.
- Starting on the end closest to you, roll the dough into a long tight log, placing it seam side down. transfer to a cutting board or baking sheet. Repeat with the other ball of dough and refrigerate for at least one hour.
- Preheat the oven to 375F. and line two baking sheets with parchment paper or a silpat mat. Brush the logs with a thin layer of egg wash, sprinkle with turbinado sugar and a good amount of sprinkles. Slice into 1½” slices and transfer to the baking sheets, 1” apart. bake for 24 -26 minutes until golden brown on top. Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. or enjoy them warm!
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