Raspberry rugelach

Patrick's chocolate raspberry rugelach Yield: 24 pieces Although technically a bite-size pastry rather than a cookie, rugelach is a wonderful addition to a tray of holiday desserts. This flaky pastry is extremely versatile and can be filled with anything from chocolate and fruit spreads to savory cheese and smoked meats. Here we focus on the sweet variety, but don't let that limit your possibilities. You can make larger batches of dough and divide and freeze extra for future use. -- Patrick Judd 1 cup (2 sticks) unsalted butter 8 ounces cream cheese ¼ cup granulated sugar plus more for sprinkling 1 teaspoon vanilla extract 2 cups all-purpose flour ¼ teaspoon salt 6 tablespoons raspberry fruit preserves or another fruit spread 6 tablespoons mini semisweet chocolate chips or finely chopped nuts 1 egg yolk 1. Preheat the oven to 350 degrees. Beat butter until it is pliable and slightly soft. Add cream cheese, sugar and vanilla. Beat ingredients until fully blended. 2. Mix flour and salt together and add to butter-sugar mixture, mixing until flour is absorbed. Divide dough in half, shape into two disks, wrap in plastic and chill for 2 hours or overnight. 3. Roll out each disk into a 9-inch round circle. Spread preserves to cover the dough; sprinkle with chocolate chips. With a pizza cutter or knife, cut into 12 equal wedges (like you would cut a pizza). 4. Roll each piece from the outside of the circle inward. Lightly beat egg yolk with 1 tablespoon water; brush over each piece. Sprinkle with granulated sugar. Arrange on greased or parchment-lined cookie sheets. 5. Bake for 18 to 22 minutes or until browned. Transfer to wire racks to cool.
Laurie Skrivan/St. Louis Post-Dispatch/MCT
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