CHOCOLATE RUGELACH RECIPE RECIPES

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CHOCOLATE-RASPBERRY RUGELACH COOKIES RECIPE - PILLSBURY.COM



Chocolate-Raspberry Rugelach Cookies Recipe - Pillsbury.com image

These festive rolled cookies are made simple with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves. Inspired by traditional rugelach pastries, they make for a fancy-feeling (yet fuss-free) holiday treat.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 6

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons raspberry preserves
1/4 cup finely chopped toasted pecans
2 tablespoons miniature semisweet chocolate chips
1 egg, beaten
2 teaspoons powdered sugar

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • On work surface, unroll crust; spread preserves to within 1/4-inch from edge. Sprinkle with pecans and chocolate chips. With sharp knife, cut crust into 16 triangles. Roll up each triangle, starting at shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
  • Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sprinkle with powdered sugar. Cool completely, about 30 minutes.

Nutrition Facts : Calories 90 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 70 mg, SugarContent 3 g, TransFatContent 0 g

RUGELACH RECIPE | INA GARTEN | FOOD NETWORK



Rugelach Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 dozen cookies

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Steps:

  • Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 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. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
  • To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
  • On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

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