Sunday, October 01, 2017


Yesterday I made a batch of raspberry chocolate rugelach.   My recipe is a combination of a few recipes plus my own modifications/additions over the years.

I love making this cookie.  It's super easy and always a delicious crowd pleaser.  You can modify the filling based on your own preferences.  My preference is on the sweeter side with raspberry jam and chocolate chips.

Here it is with one caveat: I am not a professional baker so I can't guarantee that these directions are perfect.  Also, you may brush tops with butter before sprinkling with sugar but I have found that they are pretty tasty with out the additional butter!


8 ounces cottage cheese
1 cup butter - 2 sticks
2 cups all purpose flour
1/4 tsp kosher salt
1 tsp sugar

1 cup Bonne Maman rasberry jam
1 cup Ghiradelli mini chocolate chips

In an electric mixer mix cottage cheese and butter until well blended.  In a separate bowl combine flour, salt and sugar.  Add flour mixture to mixer and combine.  Do not over mix.

Place dough onto a work surface and knead into a ball.  Divide into two.  Shape into disks.  Wrap in wax paper and chill in fridge for 1-2 hours.

Preheat oven to 350.  Use convection if you have it.

Place disks on lightly floured work surface.  Roll out to 1/8" thickness and about 8x12" rectangle.  Cut into roughly 1 x 4" strips.

Warm jam in microwave for 15 seconds.  Spoon thin layer of warmed jam onto strips of dough.  Sprinkle chocolate chips on top.  Roll each strip and place seam side down on baking sheet lined with parchment paper.

Sprinkle sugar over prepared cookies

Place baking sheet in oven for 17-20 minutes until tops are lightly browned.

Remove from oven and allow to cool for 10 minutes on baking sheet.


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