Chocolate Raspberry Rugelach

• Vegetarian

• Condiments

  • 8 oz Raspberry jam

• Baking & Spices

  • 1/4 cup Chocolate chips, mini
  • 2 tbsp Cocoa powder
  • 1 cup Flour
  • 1 Pinch Salt
  • 1 Turbinado sugar

• Nuts & Seeds

  • 1/4 cup Nuts

• Drinks

  • 1/2 tsp Espresso, Instant

• Dairy

  • 4 oz Butter, unsalted
  • 2 tbsp Butter
  • 4 oz Cream cheese

Found on westoftheloop.com

Description

Ingredients

• 1 cup flour
• Pinch salt
• 2 TB cocoa powder
• 1/2 tsp instant espresso (optional)
• 4 oz unsalted butter, cold and cut into cubes
• 4 oz cream cheese, cold and cut into cubes
• 8 oz raspberry jam
• 1/4 cup mini chocolate chips
• 1/4 cup chopped nuts, such as pecans, walnuts or almonds
• 2 TB butter, melted
• Turbinado sugar

Directions

• Combine the flour and salt in the food processor, and pulse several times.
• Add the cold butter and cream cheese. Pulse several times, then run the machine at short intervals, stopping to scrape down the sides, until large clumps of dough form. (Be patient, it may take a few seconds.)
• Turn the dough out onto a work surface and gently knead it.
• Divide the dough in two equal pieces, flatten to about 3/4 of an inch thick, and wrap each portion in plastic wrap.
• Refrigerate for at least three hours and up to two days. (Dough may be made ahead up to this point and frozen; let it thaw in the refrigerator.)
• Preheat the oven to 350 degrees and line two sheet pans with parchment paper or Silpat baking mats. (If using parchment, spray it with nonstick spray - Ive had problems with cookies sticking to plain parchment.)
• Take the dough out of the refrigerator, and let it warm up for five minutes.
• On a well floured surface, roll out the dough until it is 1/8” thick, about a 12” circle.* Leaving a slight plain edge, spread jam all over the dough.
• Evenly sprinkle 2 TB mini chocolate chips, followed by 2 TB of the nuts, over the jam.
• Cut the dough into 12 wedges for rolling into crescents. (If the outer edge of the circle is ragged, trim it before rolling.)
• Starting at the outside edge, carefully roll up the dough into a crescent, and place on the parchment-lined pan, with the end point on the bottom side.
• Repeat, until you have 12 crescents.
• Chill the formed cookies for 15-20 minutes, prior to baking.
• When ready to bake, lightly brush the tops with melted butter, and sprinkle with 1-2 tsp Turbinado sugar.
• Bake for 20-25 minutes, until golden. Repeat with remaining portion of dough
• Let cool on the pan for 5 minutes, then remove to a cooling rack.
• *Alternatively, to make rolled cookies, roll out the dough into a rectangle 1/8” thick, about 8”x12”. Leaving a slight plain edge on one long side, spread jam all over the dough. Sprinkle 2 TB chocolate chips over top of the jam, followed by 2 TB of nuts.
• Starting at the long plain edge, carefully roll up the dough tightly into a log, and pinch the seam closed. Place on the parchment-lined sheet, with the seam on the bottom side.
• Refrigerate the dough log while you repeat the process with the other half of the dough.
• When ready to bake the cookies, lightly brush the tops of the logs with melted butter, and sprinkle them with 1-2 tsp Turbinado sugar.
• With a serrated knife, cut into the dough at one inch intervals to form individual cookies, but do not cut all the way through.
• Bake for 40-45 minutes, until golden. Let cool on the pan for about 30 minutes, then slice the log all the way through to form individual cookies.