Raspberry Rugelach

Raspberry Rugelach might be a good recipe to expand your hor d'oeuvre recipe box. For 46 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 155 calories, 2g of protein, and 4g of fat. This recipe serves 48. 8 people found this recipe to be scrumptious and satisfying. This recipe from So How's it Taste requires raspberries, chambord, filo dough, and cream cheese. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 9%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Raspberry Rugelach, Raspberry Rugelach, and Raspberry Rugelach.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

1. For the dough, cut cream cheese and butter each into 4 chunks and let sit out of the refrigerator for 10 minutes.2. Put the flour and salt in a food processor and add the cream cheese and butter chunks. Pulse until the flour coats the chunks. Process, scraping down sides of the bowl if necessary, until the dough forms large curds. You don't want the dough to form a ball.3. Turn the dough out onto a floured work surface. Gather into a ball and divide in half. Shape each half into a square and wrap squares in plastic wrap. Chill for at least 2 hours and no more than 1 day.4. For the filling, combine all the filling ingredients (except cornstarch) in a saucepan and simmer about 10 minutes, breaking down the raspberries with a spoon. Strain mixture and return to saucepan.5. Mix the cornstarch with 2 teaspoons of water and add to raspberry mixture in saucepan. Boil 5 minutes, stirring occasionally, then stirring constantly for the last minute. Let cool completely.6. Working on a floured surface, flour the top of one square of dough and roll into a larger square that's about 12 inches on one side. Lift and turn the dough frequently, flouring the counter as needed so it doesn't stick. You'll have a very thin dough.7. Cut one square of dough in half. (You should have two pieces about 12x6 inches each.) Spread 1/4 of the raspberry filling mixture over each piece of dough, leaving a slim border on both long sides. (If you want to add fresh raspberries or mini chocolate chips, you can do so at this point over the raspberry filling.) Starting from the long side, carefully roll the dough up tightly, ending with the edge on the bottom of the roll.8. Slide the roll into the freezer and fill and roll the other rectangle. Repeat the process with the remaining dough and filling. Leave the dough rolls in the freezer for at least 1 hour.9. To bake, preheat the oven to 400F. Line two baking sheets with parchment paper.10. Beat the egg lightly with a splash of cold water.11. Remove rolls from freezer, brush the top of each roll with egg glaze, and sprinkle with sugar. Using a very sharp knife, cut each roll into slices at least 1/2 inch thick. Place slices seam side down on baking sheets.12. Bake for 15 to 17 minutes or until the cookies are golden brown. It's better to overbake than underbake, so you don't have a bit of undercooked dough in the center. Transfer cookies to racks and allow to cool to room temperature.

 

Step by step:

1. For the dough, cut cream cheese and butter each into 4 chunks and let sit out of the refrigerator for 10 minutes.

2. Put the flour and salt in a food processor and add the cream cheese and butter chunks. Pulse until the flour coats the chunks. Process, scraping down sides of the bowl if necessary, until the dough forms large curds. You don't want the dough to form a ball.

3. Turn the dough out onto a floured work surface. Gather into a ball and divide in half. Shape each half into a square and wrap squares in plastic wrap. Chill for at least 2 hours and no more than 1 day.

4. For the filling, combine all the filling ingredients (except cornstarch) in a saucepan and simmer about 10 minutes, breaking down the raspberries with a spoon. Strain mixture and return to saucepan.

5. Mix the cornstarch with 2 teaspoons of water and add to raspberry mixture in saucepan. Boil 5 minutes, stirring occasionally, then stirring constantly for the last minute.

6. Let cool completely.

7. Working on a floured surface, flour the top of one square of dough and roll into a larger square that's about 12 inches on one side. Lift and turn the dough frequently, flouring the counter as needed so it doesn't stick. You'll have a very thin dough.

8. Cut one square of dough in half. (You should have two pieces about 12x6 inches each.)

9. Spread 1/4 of the raspberry filling mixture over each piece of dough, leaving a slim border on both long sides. (If you want to add fresh raspberries or mini chocolate chips, you can do so at this point over the raspberry filling.) Starting from the long side, carefully roll the dough up tightly, ending with the edge on the bottom of the roll.

10. Slide the roll into the freezer and fill and roll the other rectangle. Repeat the process with the remaining dough and filling. Leave the dough rolls in the freezer for at least 1 hour.

11. To bake, preheat the oven to 400F. Line two baking sheets with parchment paper.1

12. Beat the egg lightly with a splash of cold water.1

13. Remove rolls from freezer, brush the top of each roll with egg glaze, and sprinkle with sugar. Using a very sharp knife, cut each roll into slices at least 1/2 inch thick.

14. Place slices seam side down on baking sheets.1

15. Bake for 15 to 17 minutes or until the cookies are golden brown. It's better to overbake than underbake, so you don't have a bit of undercooked dough in the center.

16. Transfer cookies to racks and allow to cool to room temperature.

Nutrition Information:

covered percent of daily need