Raspberry Rugelach Recipe
This sweet treat combines a recipe from Sweetheart Bakery with an irresistible raspberry jam, made by Asheville's own Imladris Farm.
Dough Ingredients
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8 ounces (2 sticks) unsalted butter, room temperature
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8 ounces cream cheese, room temperature
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1/2 cup sugar
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3 large egg yolks
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1 teaspoon pure vanilla extract
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Pinch of coarse salt
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2 1/3 cups all-purpose flour, plus more for rolling out dough
Filling Ingredients
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4 ounces walnuts
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1/2 cup sugar
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Pinch of cinnamon
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Pinch of salt
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12 ounces Imladris Farm raspberry jam
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1 1/2 cups bittersweet chocolate chopped
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1/2 cup currants
Finishing Ingredients
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1 large egg, lightly beaten
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1/4 cup sugar
Method
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Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed.
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Add sugar, and beat until fluffy.
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Beat in egg yolks, one at a time, beating to combine after each addition.
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Add vanilla and salt, and beat to combine.
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Reduce speed to low, and beat in flour.
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Remove from bowl, and divide into 2 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
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Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine. In separate bowl mix together the chocolate and currants.
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Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
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On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/4 inch thick. Brush evenly with jam. Sprinkle with one-half of the walnut mixture and one-half of the chocolate and currant mixture. Using the rolling pin, gently roll over filling to press ingredients into dough.
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Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal.
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Place on prepared baking sheets. Repeat with remaining dough and filling ingredients.
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Brush tops with beaten egg, and sprinkle with sugar.
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Bake until golden brown, 20 to 25 minutes.
