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–+ servings

Chocolate Rugelach

a cream cheese pastry rolled out, filled with chocolate, hazel nuts and raspberry jam, then rolled into a cookie
4 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
chill time 1 hour
Servings 36 cookies

Ingredients
  

Pastry

  • 8 oz cream cheese (softened)
  • 1 cup salted butter (softened)
  • 2 cups flour
  • ½ teaspoon salt
  • 2 tablespoon sugar
  • 1 teaspoon vanilla

filling

  • ⅔ cup raspberry jam
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • 1 cup hazel nuts
  • ¼ cup coco powder
  • ¾ cup mini chocolate chips
  • ½ cup normal sized chocolate chips
  • 4 tablespoon butter (softened)

top

  • 1 egg
  • sugar

Instructions
 

Pastry

  • In the bowl of a stand mixer, beat your cream cheese and butter until soft and airy. Add your sugar and vanilla and beat until combined. Add your flour and salt and beat until combined.
  • Divide your dough into 3 equal parts (about 8 oz each).
  • Using a rolling pin, roll out each ball into a 10 inch wide round disk. Place a piece of parchment paper in between each disk, then place them in the fridge and let dough chill for 30 minutes.

Filling

  • On a cookie sheet, place your hazel nuts and roast your nuts at 300 degrees for 5 minutes.
  • Add your normal chocolate chips (NOT your mini chocolate chips) to a microwave safe bowl. microwave your chocolate at 15 second intraverals, 3 times, (mixing your chocolate in between each time). Then stir until melted.
  • Place your nuts in a food processor, very finely chop your nuts.
  • In the food processor add your brown sugar, cinnamon, coco powder, butter, and melted chocolate. Pulse until completely combined.
  • Divide your filling, mini chocolate chips, and raspberry jam into 3 equal parts

Assemble

  • Take out one disk of dough at a time. Spread out ⅓ of the chocolate mixture onto the dough. Then spread out ⅓ of the raspberry jam on top of that. Then sprinkle on ⅓ of the mini chocolate chips.
  • Cut your dough into 12 even slices (similar to a pizza). Then one by one, roll each slice in on itself starting from the wider side (crust).
  • Repeat for the next two pastries, using up all fillings.
  • Place all cookies on a lined cookie sheet, then brush each cookie with an egg wash (one beaten egg) and sprinkle on some sugar.
  • Chill your cookies for 30 minutes
  • Bake your cookies at 350 degrees for 15-20 minutes
  • Once done take out, and clean up some of the jam that has spilled out around the edges (using a knife) while still hot.
  • Serve and enjoy.
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