Raspberry Chocolate Sprinkle Rugelach

Raspberry Chocolate RugelachHas anyone ever wondered why sprinkles are so fabulous? Here’s my list….

  1. They are colorful
  2. They make eating dessert more fun
  3. They are crunchy
  4. They are sweet
  5. They are memorable. (I always remember a dessert with sprinkles)
  6. They are free at ice cream shops. (Who doesn’t love FREE toppings?)
  7. They make me happy

Raspberry Chocolate RugelachDid 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.

Raspberry Chocolate RugelachWith 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.

Raspberry Chocolate RugelachAre these not just darling?

I think so.

Raspberry Chocolate RugelachThe 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.

Raspberry Chocolate Sprinkle Rugelach
  • 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
  1. 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.
  2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar & ½ teaspoon cinnamon, set aside.
  3. 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.
  4. Press the filling lightly into the dough then brush the 1” border with a thin layer of egg wash.
  5. 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.
  6. 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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