raspberry rugelach

My cookie baking is officially finished for 2010.  The five of us worked as a team to finish up our Christmas cutout cookies after supper and they will be nicely stored in the fruit cellar with the other 11 kinds I've made in the past couples weeks.  I tried to include the traditional cookies I loved growing up, as well as experimenting with some new recipes.  I remember making rugelach in university but couldn't find that recipe. So, after some searching online, this recipe was perfect.  It's not too sweet and looks so pretty on a tray of cookies.  Don't have time this week for baking.  No worries, this cookie would be great any time of year.

Here are some step by step photos to help you along the way.

Raspberry Rugelach - recipe adapted from Doris Greenspan
makes 32 (I doubled the recipe)

Ingredients for the dough:

4 oz. cream cheese, cut into 4 pieces
1/2 cup unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/2 teaspoon salt

Ingredients for the filling:

2/3 cup of raspberry jam (or use your favorite)
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts (I used pecans)
2/3 cup mini chocolate chips

Ingredients for the glaze:
1 egg
1 teaspoon cold water
2 Tablespoons sugar (preferably coarse sugar - I used regular granulated sugar)

Make the dough:  Allow the cream cheese and butter to sit at room temperature for 10 minutes until they are slightly soft but still cool.
Put the flour and salt into a food processor.  Scatter the cream cheese and butter pieces over the flour and pulse 6 to 10 times.  While periodically scrapping down the sides, continue processing until the batter just forms large curds.  Do not over mix the dough.  You do not want the dough to form a ball on the blade.

Turn the dough out and gather it into a ball.  Divide it in half and shape into a disc.Wrap in plastic wrap and chill in the fridge for at least 2 hours or up to one day.

Making the filling:  Heat the jam in a small saucepan over low heat and warm until the jam liquefies.  In a separate bowl, combine the sugar and cinnamon.  Set aside.

Line 2 baking sheets with parchment paper.

Shape the cookies:  Remove one dough disc from the fridge.  Let sit for several minutes if it is too hard to roll.    On a lightly floured surface, roll the dough into an 11-12 inch circle.  Brush the jam over the surface and sprinkle on the cinnamon/sugar mixture.  Scatter over half the nuts and chocolate chips.  With a piece of extra parchment paper, place the paper over the filling and gently press the nuts/chocolate chips into the dough.  Remove the paper and set aside to use on the next half.

Using a pizza wheel or sharp knife, cut the dough into 16 wedges or triangles.  An easy way to do this is to cut the dough into quarters, then cut into quarter into 4 triangles.  Starting at the base of each triangle, roll the dough so each cookie is shaped like a crescent.  Making sure the points are tucked under the cookies, arrange them on a cookie sheet and chill in the fridge for 30 minutes.

Preheat the oven to 350F.

Prepare the glaze:  Stir the egg and water together and brush over each rugelach.  Lightly sprinkle with sugar.

Bake the cookies for 20-25 minutes, or until puffed and golden.  Transfer to cooling racks.