Rugelach are usually made with either a chocolate, fruit, or nut filling. But we would never make you choose just one. Instead, we wrapped them all up in one sweet filling, so you’ll never have to pick a favorite. We cook the jam until it’s slightly reduced so it stays in place inside the dough while the cookies bake, and doesn’t end up all over your baking sheet. It’s one of those smart tricks we like to use to make your life easier. A simple egg wash gives these cookies a golden sheen. For extra credit, sprinkle them with a little bit more granulated sugar before baking to make them sparkle.
1 cup (2 sticks) unsalted butter, softened
6 ounces cream cheese, softened
¼ teaspoon salt
¼ cup granulated sugar, divided
2¼ cups all-purpose flour, plus more for work surface
1 cup seedless raspberry jam
⅓ cup roasted salted almonds
⅓ cup semisweet chocolate chips
1 large egg
1 teaspoon water
Sat fat 9.38g
How to Make It
Beat the butter, cream cheese, salt, and 2 tablespoons of the sugar in a large bowl with an electric mixer on medium until smooth, about 2 minutes. Reduce speed to low and gradually add the flour. Beat until the dough is smooth, about 2 minutes. Divide the dough into 3 portions and shape each into a disk. Wrap each disk with plastic wrap and chill 1 hour.
Meanwhile, bring the jam to a gentle boil in a medium saucepan. Cook over medium, stirring often, until the mixture reduces by half, 8 to 10 minutes. Cool completely, about 30 minutes.
Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Pulse the almonds and the remaining 2 tablespoons of sugar in a food processor until coarsely chopped, 5 or 6 times. Add the chocolate chips and process until the mixture is finely ground, about 30 seconds.
Roll 1 disk of the dough into a 13-inch circle on a lightly floured surface. Spread ¼ cup of the jam over the dough, leaving a ½-inch border around the edge. Sprinkle ¼ cup of the almond mixture over the jam. Using a sharp knife or pizza cutter, cut the circle into 12 wedges, like a pizza. Starting at the wide end, roll up the triangles and transfer, seam-side down, to the baking sheets. Whisk together the egg and water in a small bowl. Lightly brush the cookies with the egg wash. Repeat with the remaining disks of dough.
Bake, rotating the sheets halfway through, until browned and crisp, 22 to 25 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks to cool completely.
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