Raspberry and chocolate are a perfect, classic combination for rugelach. You can use mini chocolate chips or finely chopped, good- quality dark chocolate to sprinkle on top of the raspberry jam layer. These are sweet and tart perfection.
Makes: 30 rugelach
115g unsalted butter, at room temperature
225g full- fat cream cheese, at room temperature
1 tsp vanilla
¼ tsp salt
240g unbleached all-purpose flour
85g dark chocolate chips or chunks
110g raspberry jam
1 egg, beaten (for glaze)
l In a food mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth. Scrape down sides of bowl. Add the sugar, vanilla, and salt and beat until combined. You can also do this by hand.
l Add the flour and mix just until dough comes together. l Divide dough into four pieces. Wrap in plastic wrap and place in fridge for 1 to 2 hours or up to 24 hours.
l Preheat oven to 190°C.
l Roll each piece of dough into a large circle. Using an 20cm or 23cm round — the base of a cake tin is perfect for this. Cut the dough into a perfect circle. I recommend using a pizza cutter for this task.
l Place the dark chocolate chips in a food processor fitted with a blade attachment and pulse until you have fine chocolate “crumbs.”
l Spread each circle of dough with approximately 3 tablespoons raspberry jam, leaving ½-cm border all around. Top with a thin, even layer of chocolate crumbs.
l Using the pizza cutter, cut the dough into 8 even triangles. Starting at the longer end, roll up each triangle.
l Place the point side down on a baking sheet lined with parchment paper or a silicone baking mat. Brush each rugelach with beaten egg.
l Bake for 16 to 18 minutes, until golden. Allow to cool on wire rack.
Recipe adapted from: Modern Jewish Baker: Challah, Babka, Bagels and more; The Countryman Press £23.99