Raspberry White Chocolate Rugelach Recipes

RON'S RASPBERRY RUGELACH

Steps:

• For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
• For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
• To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
• Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
• Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days.

GRANDMA'S RASPBERRY RUGELACH

Steps:

• In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks. Wrap in plastic; refrigerate at least 2 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges., Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool., If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.

RASPBERRY & WHITE CHOCOLATE RUGELACH

Steps:

• Beat the soft cheese and butter together with an electric whisk or the paddle attachment of a stand mixer until combined. Add the caster sugar, salt and vanilla extract and beat until combined. Gradually add the flour, beating on a low setting until just incorporated, or use a spatula or spoon to avoid overworking the dough. You may need to add a little more flour if it's very sticky.
• Lightly press the dough into a ball and divide into quarters. Roll each quarter into a ball, then wrap and press into a flat disc. Chill in the fridge for at least 30 mins to firm up a little.
• Dust a work surface with flour and and roll one of the discs into a large circle. Use the base of a 23cm cake tin or plate as a template to cut out a 23cm circle. Spread a heaped tablespoon of raspberry jam thinly over the circle, then sprinkle over a fifth of the chocolate.
• Divide the dough into eight wedges with a pizza cutter or sharp knife. Roll each wedge from the wider, outside edge to the thinnest point, tucking the point under. You can then curl the dough to make a crescent shape, if you like. Arrange on a baking sheet lined with baking parchment, allowing 1-2cm between each. Chill in the fridge until firm, about 30 mins. Repeat with the remaining dough, jam and chocolate - you should have enough offcuts from each ball of dough to combine and make a fifth circle.
• Heat the oven to 180C/160C fan/gas 4. Brush each rugelach with the egg glaze and bake, in batches if needed, for 20-25 mins until lightly browned, then leave to cool on a wire rack.
• If making the decoration, tip the white chocolate in a microwave-proof bowl with the vegetable oil. Microwave in 30-second blasts until melted, stirring with a spatula between each blast. Drizzle over the cooled rugelach and sprinkle over the freeze-dried raspberries before the chocolate hardens.