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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Chocolate Raspberry Almond Rugelach Cooking View

Having a father who was an elementary school principal meant that around the holidays, our home was full to the brim with all manner of Christmas cookies, fudge, candy, and more.  So many sweet and kind people made sure to send some of their home-baked treats to our family, and for the most part I was thrilled.  Every time I went past the kitchen I couldn’t resist nibbling on a cookie or my very favorite fudge.  But rugelach were more like a B list treat to me, only worthy of my attention after all of the A listers had been eaten.

This version is a bit different than a traditional rugelach, but that is exactly what drew me to this recipe.  They still begin with a base of cream cheese dough and there are nuts inside, but this version also includes raspberry jam and dark chocolate in the filling.  These simple changes took these cookies from B list to A list holiday treat, in my book at least.  The cream cheese dough is rich and tender, and the combination of chocolate, raspberry, and almond in the filling is oh so good.  I found these completely irresistible and kept finding excuses to wander past the kitchen for just one more bite.  These would be a lovely addition to any holiday gift package, and can definitely hold their own amongst all the other confections.

Chocolate Raspberry Almond Rugelach
Yield: 32 cookies

Ingredients

  • 8 oz. cream cheese
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup confectioners’ sugar
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • ½ tsp. lemon zest
  • 2 cups all-purpose flour
  • ½ cup seedless raspberry jam, divided
  • ¾ cup finely chopped bittersweet chocolate, divided
  • ½ cup finely chopped toasted almonds, divided
  • Heavy cream
  • ¼ cup sugar
  • 2 tsp. ground cinnamon
Cooking View

Directions

  • To make the dough, combine the cream cheese, butter, and confectioners’ sugar in the bowl of a food processor*.  Pulse to blend.  Add in the almond and vanilla extracts and lemon zest, and pulse until incorporated.  Add in the flour and pulse until the dough comes together in a soft ball.  Wrap in plastic wrap and refrigerate until well chilled and firm, at least 2 hours.

  • When you are ready to make the cookies, preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Working with half of the dough at a time, transfer to a lightly floured work surface and flatten into a disc.  Use a rolling pin to roll the dough out into a thin round about 12-13 inches in diameter.  Spread half of the raspberry jam in an even layer over the disc of dough.

    Use a pastry cutter or pizza cutter to slice the dough in half and in half again and again until you have 16 equal triangles.  Sprinkle half of the chopped chocolate over the jam, and sprinkle the chopped nuts on top of that.

    Working with one triangle at a time, roll up each piece of dough into a spiral form, starting from the wide end so that the tip is on the outside.

    Place the shaped cookies on the prepared baking sheets, seam side down.  Repeat this process with the remaining disc of dough and the remaining fillings.

  • Once all the cookies are assembled and on the baking sheets, lightly brush the cookies with a bit of heavy cream.  Combine the sugar and cinnamon in a small bowl and whisk together to blend.  Sprinkle the cinnamon-sugar mixture lightly over the cookies.  Bake until golden, about 22-24 minutes.  Let cool on the baking sheets for a few minutes, then transfer to a wire rack and let cool completely.

    *If you don’t have a food processor, this dough can also be made with an electric mixer.

Source

  • http://twitter.com/ABitchinKitchen Maggie Gill

    This looks delicious! Chocolate and raspberry is one of my favorite combos for desserts!

    The changes to the site look great! Did you switch to a partial feed, or are things just still a bit wonky with the switchover? I read you in google reader and your post was cut off after the ingredient list!

  • riki-tiki-tembo

    So funny Annie – usually when I see nuts in a dessert I just keep right on moving past and these stopped my dead in my tracks! Im TOTALLY putting these in my holiday gift packages:) if they make it in there that is……..

  • http://warmvanillasugar.wordpress.com/ Katrina

    What a lovely recipe Annie! This sounds so yummy. And it’s pretty too!

  • http://warmvanillasugar.wordpress.com/ Katrina

    What a lovely recipe Annie! This sounds so yummy. And it’s pretty too!

  • Kristin

    Mmmm..looks like my children’s favorite chocolate raspberry croissants! It also looks as if these are a bit less sloppy to make than the ones I used to make, but don’t anymore because of the fact that 1/3 of the filling ended up wasted. I think I’ll have to try theses. Thanks!

  • Kristin

    Mmmm..looks like my children’s favorite chocolate raspberry croissants! It also looks as if these are a bit less sloppy to make than the ones I used to make, but don’t anymore because of the fact that 1/3 of the filling ended up wasted. I think I’ll have to try theses. Thanks!

  • Christine Cardus

    I love rugelach. I’m bummed there is no longer a full feed in Google reader – maybe there are still tweaks to be worked with your new layout that is causing this – or is it intentional? (new features look great btw)

  • Christine Cardus

    I love rugelach. I’m bummed there is no longer a full feed in Google reader – maybe there are still tweaks to be worked with your new layout that is causing this – or is it intentional? (new features look great btw)

  • Anonymous

    This looks amazing and there are so many possibilities for it too! I’m bookmarking this for sure!

  • AneleatSuccessAlongtheWeigh

    This looks amazing and there are so many possibilities for it too! I’m bookmarking this for sure!

  • Rachel Willen@FoodFix

    Hi..new to the site and so excited to see Rugelach! My mother made these for years and I have never attempted them. Your method makes it look so easy! I am going to try them…and perhaps experiment with making them gluten free too…since I’m Gluten Intolerant…I’ll let you know how it goes…or perhaps post on my blog too…

  • Rachel Willen@FoodFix

    Hi..new to the site and so excited to see Rugelach! My mother made these for years and I have never attempted them. Your method makes it look so easy! I am going to try them…and perhaps experiment with making them gluten free too…since I’m Gluten Intolerant…I’ll let you know how it goes…or perhaps post on my blog too…

  • Anonymous

    Yes, as we mentioned, we’re still working out all the kinks.

  • annieseats

    Yes, as we mentioned, we’re still working out all the kinks.

  • Anonymous

    Not intentional. We’re working on it.

  • annieseats

    Not intentional. We’re working on it.

  • Brittany Pryby

    Hello Annie! Great looking recipe! So good in fact that I would like to make it this weekend. If I made the dough tomorrow, would it keep wrapped up in the fridge until the next day?

  • Brittany Pryby

    Hello Annie! Great looking recipe! So good in fact that I would like to make it this weekend. If I made the dough tomorrow, would it keep wrapped up in the fridge until the next day?

  • Orleans711

    Once assembled can I freeze and bake frozen?

  • Orleans711

    Once assembled can I freeze and bake frozen?

  • http://www.elementalcustard.com Mara @ Elemental Custard

    Wow, chocolate and raspberry, sign me up! You must have read my mind, I was just thinking I’d like to make rugelach for Christmas!

  • http://www.elementalcustard.com Mara @ Elemental Custard

    Wow, chocolate and raspberry, sign me up! You must have read my mind, I was just thinking I’d like to make rugelach for Christmas!

  • Kelsey

    You know I love the chocolate/raspberry combo just like you do. What a lovely recipe for your new and even better site!

  • Kelsey

    You know I love the chocolate/raspberry combo just like you do. What a lovely recipe for your new and even better site!

  • Emily Clark

    Love your new format! Great job. I love your memories of Christmas past, and all the lovely baked goods associated with them. Thank you again Annie, for all you do.

  • Emily Clark

    Love your new format! Great job. I love your memories of Christmas past, and all the lovely baked goods associated with them. Thank you again Annie, for all you do.

  • Chelsea

    I first had these at a brunch my mom hosted the day after my wedding; they were raspberry without chocolate and my favorite treat of the day. Thanks for this recipe; I will try this without chocolate but I’m sure yours were fantastic!

  • Chelsea

    I first had these at a brunch my mom hosted the day after my wedding; they were raspberry without chocolate and my favorite treat of the day. Thanks for this recipe; I will try this without chocolate but I’m sure yours were fantastic!

  • Vanessa

    These look amazing! Also, love the new look of the site. Thanks for all the hard work.

  • Vanessa

    These look amazing! Also, love the new look of the site. Thanks for all the hard work.

  • Udvarhelyi Zsuzsi

    Hello Annie

    I am Zsuzsi from Hungary. I have been reading your blog for over a year now. And you know what, this above recipe (Rugelach) sounds soo very Eastern European to me. We have hundreds of varieties of such treats called Kifli from the German (Austrian) word Kipferln… They are made from a sweet yeast dough and can be filled with poppyseed cooked in vanilla milk or with a combination of chestnut puree and jam or simply dark cocoa or a special flavour jam… They are the best for children for an afternoon tea or morning snack with a cup of milk. My kids love them. Thanks for all your great recipes and the wonderful pictures, I love them. Annie’s Eats has been my home page for almost a year!

  • Udvarhelyi Zsuzsi

    Hello Annie

    I am Zsuzsi from Hungary. I have been reading your blog for over a year now. And you know what, this above recipe (Rugelach) sounds soo very Eastern European to me. We have hundreds of varieties of such treats called Kifli from the German (Austrian) word Kipferln… They are made from a sweet yeast dough and can be filled with poppyseed cooked in vanilla milk or with a combination of chestnut puree and jam or simply dark cocoa or a special flavour jam… They are the best for children for an afternoon tea or morning snack with a cup of milk. My kids love them. Thanks for all your great recipes and the wonderful pictures, I love them. Annie’s Eats has been my home page for almost a year!

  • Anonymous

    Please see the FAQ page.

  • annieseats

    Please see the FAQ page.

  • Anonymous

    Sure.

  • annieseats

    Sure.

  • http://arkitchenadventures.blogspot.com/ Ammie

    Oh, I love rugelach, thanks for sharing the recipe and instructions. By the way, I like the blog format changes, especially the featured items moved to the side!

  • http://arkitchenadventures.blogspot.com/ Ammie

    Oh, I love rugelach, thanks for sharing the recipe and instructions. By the way, I like the blog format changes, especially the featured items moved to the side!

  • http://atthepatisserie.wordpress.com/ Ann P.

    Wow, I totally dig the step-by-step photo guide! Your blog just keeps getting better and better. :)

  • http://atthepatisserie.wordpress.com/ Ann P.

    Wow, I totally dig the step-by-step photo guide! Your blog just keeps getting better and better. :)

  • Tina

    You are seriously making me fat-or fatter? I am going to make these this weekend!

  • Tina

    You are seriously making me fat-or fatter? I am going to make these this weekend!

  • LaurieV

    these look delicious ! When you say an electric mixer can be used instead of a food processor, would a standing mixer work or are you referring a hand mixer. I only have a standing one and would love to make these for the holidays. thank you so much.

  • LaurieV

    these look delicious ! When you say an electric mixer can be used instead of a food processor, would a standing mixer work or are you referring a hand mixer. I only have a standing one and would love to make these for the holidays. thank you so much.

  • Anonymous

    Either is fine.

  • annieseats

    Either is fine.

  • Yranan

    Can’t wait to try these!

  • Yranan

    Can’t wait to try these!

  • http://www.themuffinmyth.com Katie

    I know that you mean about rugelach being sort of B list treats, they can often look great but turn out to be dry crumbly disappointments when you bite into them. I’m a sucker for chocolate and raspberry, though, and I bet that the jam does a lot to counteract any dryness there may be. I love the step by step instructions with photos, by the way, it looks like a tremendous amount of work, but is greatly appreciated.

  • http://www.themuffinmyth.com Katie

    I know that you mean about rugelach being sort of B list treats, they can often look great but turn out to be dry crumbly disappointments when you bite into them. I’m a sucker for chocolate and raspberry, though, and I bet that the jam does a lot to counteract any dryness there may be. I love the step by step instructions with photos, by the way, it looks like a tremendous amount of work, but is greatly appreciated.

  • SandyB

    We’ve been making Xmas Rugelach for about 16 years in our house. We’ve tried lots of different fillings and raspberry chocolate almond is one of our favorites. But this year with all the other chocolate treats in the house, it’s going to be the traditional apricot jam, nut & coconut. I love those little thingies!

  • SandyB

    We’ve been making Xmas Rugelach for about 16 years in our house. We’ve tried lots of different fillings and raspberry chocolate almond is one of our favorites. But this year with all the other chocolate treats in the house, it’s going to be the traditional apricot jam, nut & coconut. I love those little thingies!

  • Ejarivs03

    I love these. My mom used to make these when I was a little girl every Christmas. Thanks for posting them.

  • Ejarivs03

    I love these. My mom used to make these when I was a little girl every Christmas. Thanks for posting them.

  • Anonymous

    Can you please tell me which pastry mat you are using..i like the idea of having measures on it.

  • dek2711

    Can you please tell me which pastry mat you are using..i like the idea of having measures on it.

  • Anonymous

    It is from Sur La Table, but many varieties have measurements on them.

  • annieseats

    It is from Sur La Table, but many varieties have measurements on them.

  • Heather Koziarz

    YUM!!! I made these today and they were fantastic! Never heard of Rugelach before, but after eating these, may try some different varieties. Thanks so much for the step by step pictures, they were quite helpful!
    The only difference was I used a good semi-sweet chocolate instead of the bittersweet since I am not a fan of dark chocolate, but they still turned out picture perfect!

  • Heather Koziarz

    YUM!!! I made these today and they were fantastic! Never heard of Rugelach before, but after eating these, may try some different varieties. Thanks so much for the step by step pictures, they were quite helpful!
    The only difference was I used a good semi-sweet chocolate instead of the bittersweet since I am not a fan of dark chocolate, but they still turned out picture perfect!

  • http://www.cozydelicious.com Katie@Cozydelicious

    These look awesome! And such great photos! I adore rugelach and your raspberry chocolate version sounds so tasty!

  • Jtatiana21

    Well just fyi, the proper name for what americans call rugelach is rohlicky, and to be honest traditional rohlicky don’t have cream cheese based dough. In central Europe cooks don’t use cream cheese in baking. I am also not surprised, that as a child you considered them B list goodies. European sweets are much less sweet than american, and lot of americans consider them not sweet enough. I have opposite problem, I find american deserts always way too sweet.
    However your recipe looks delicious, but I wouldn’t mix chocolate and jelly, too much sugar. You could make one batch with jelly and one with chocolate, I’m sure they would still be yummy. Thanks for this recipe, I will try it.

  • Jennifer

    Silly question, does the cream cheese need to be softened or straight from the fridge! Thanks! Can’t wait to try these :)

  • Linda

    Made these for the first time today, and they are amazing. Love the step by step directions. Thank you Annie!

  • Puri

    This looks amazing! I gotta try it soon!

  • Sylvie77

    Beautiful. Merry Christmas.

  • KAPP

    i made these for Christmas and we liked them very much. I was wondering what your secret is to make a perfectly round circle and chunky chopped chocolate. my circle was jagged and my chocolate was more like shavings. luckily the dough was very forgiving and i just proceeded and hoped for the best. They did turn out tasty and looked decent. but yours are picture perfect. thanks for the recipe!

  • Anonymous

    Since you’re the person chopping the chocolate, you can control how coarse or fine the pieces are. I guess you should aim for a more coarse size next time. I don’t have any secrets for the circular dough. I just start rolling it out and adjust the rolling pin as needed to end up with an even round. You’re right though, the method is very forgiving so I wouldn’t worry about it!

  • ToffeeBits

    The step by step photos are so helpful for this recipe. Can’t wait to try it!

  • AmyT

    I think this is possibly my most favorite recipe. It’s super easy, and you can pick whatever filling you’re in the mood for! I have made them probably 4 or 5 times and plan to make them at least once more before Christmas. The favorite so far has been cinnamon: I just mix some sugar and cinnamon together with water, and spread it on the pastry). Thanks!