With the holidays approaching, I’ve beginning to stockpile cookie dough for the freezer. I pick one afternoon – crank up the Frank, Ella, Perry, and Esquivel holiday music and bake like a lunatic. I’ve never made rugelach before, so I thought I’d give it a shot. You can’t really go wrong with a dough that’s comprised of butter and cream cheese, and filled with raspberry jam, pecans, chocolate chips, and chopped dried cranberries.
For the dough:
- 2 cups flour
- 1/2 teaspoon table salt
- 1 – 8 ounce package cream cheese
- 1/2 pound butter
For the filling:
- 2/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 1/3 cup mini chocolate chips or finely chopped regular chocolate chips
- 1/3 cup finely chopped pecans
- 1/3 cup dried cranberries, chopped small
- 1 jar seedless raspberry jam
- 1 egg beaten with 1 teaspoon of water
- leftover cinnamon sugar
- Place the flour and salt in a food processor and pulse. Add the cream cheese – cut into four chunks, and process until the cream cheese is incorporated into the flour.
- Cut the butter in four pieces and add to the machine and run until the dough begins to clump. Form into a disc and wrap in plastic wrap. Chill for two hours.
- In a small bowl, mix sugar and cinnamon together.
- Chop chocolate chips (if not using the mini chips), pecans, and cranberries, stir together in another small bowl.
- Divide dough into quarters – on a lightly floured surface roll dough into a 8″ x 12″ rectangle. Spread 2 tablespoons of raspberry jam over the surface of the dough, sprinkle with 2 tablespoons of the cinnamon sugar, then 4 tablespoons of the chocolate, fruit, nut mixture. Roll dough from the 12″ side as tight as possible, sealing the seam and the ends. Repeat with the remaining dough.
- Place log in the freezer for 15 to 20 minutes. Preheat oven to 350º, line a baking sheet with parchment paper. Lightly brush dough with egg wash and sprinkle with 1 teaspoon of cinnamon sugar. Cut log into 1″ pieces, and place cut side up on baking sheet. Bake for 20 to 25 minutes, until golden brown. Transfer immediately to a baking rack to cool.