Peanutty Chocolate Raspberry Rugelach
Rugelach is a traditional holiday pastry that is sure to be a hit at any cookie exchange. Consider giving them as a hostess gift, topped off with colourful ribbon for a festive holiday flare.
- Prep time: 20 minutes
- Baking time: 20 minutes
- Refrigeration time: 1 hour
- Serves: Makes 16 to 24
|½ package block cream cheese, at room temperature and cut into chunks (8 oz [250 g])|
|½ cup (125 mL) unsalted butter, at room temperature and cut into chunks|
|¼ tsp (1 mL) salt|
|1 cup (250 mL) all-purpose flour|
|½ cup (125 mL) peanuts, finely chopped|
|¼ cup (60 mL) mini chocolate chips|
|2 tbsp (30 mL) granulated sugar|
|½ tsp (2 mL) cinnamon|
|¼ cup (60 mL) seedless raspberry jam|
|1 egg yolk|
|1 tbsp (15 mL) milk|
Place cream cheese, butter and salt in a mixing bowl. Beat on high until very smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour.
Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.
Preheat oven to 350°F (180°C). Line 1 or 2 baking sheets with parchment paper. On a floured surface, using a floured rolling pin, roll dough very thinly into a circle, about 15 inches (38 cm) in size and about ⅛-inch (3-mm) thick. Trim if necessary.
Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.
Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.
Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.
Tip: Rugelach will keep well stored in an airtight container for at least 1 week or can be frozen for up to 3 months.