Chocolate, Raspberry, and Almond Rugelach
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.