How to make Chocolate-Raspberry Rugelach Cookies
These festive rolled cookies are made simple with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves. Inspired by traditional rugelach pastries, they make for a fancy-feeling (yet fuss-free) holiday treat.
- Prep time : 15 min
- Ingredients : 6
- Servings : 16
- Total: 1hr 5 min
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
- 3 tablespoons raspberry preserves
- 1/4 cup finely chopped toasted pecans
- 2 tablespoons miniature semisweet chocolate chips
- 1 egg, beaten
- 2 teaspoons powdered sugar
The Chocolate-Raspberry Rugelach Cookies
recipe is incredibly easy. It contains simple ingredients that you should already
have on hand.
Pillsbury™ refrigerated pie crust(softened as directed on box)
Raspberry preserves, Finely chopped toasted pecans, Semisweet chocolate chips, Egg(beaten), Powdered sugar
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
On work surface, unroll crust; spread preserves to within 1/4-inch from edge. Sprinkle with pecans and chocolate chips. With sharp knife, cut crust into 16 triangles. Roll up each triangle starting at short end to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
Bake 12 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sprinkle with powdered sugar. Cool completely, about 30 minutes.
Use a pizza cutter to cut dough into triangles.
For best results, bake cookies one sheet at a time on the center oven rack.
For a variation, omit powdered sugar, brush rugelach with beaten egg and sprinkle with white sparkling sugar before baking. Sparkling sugar can be found in the baking aisle at the grocery store.
Store cookies in an airtight container in single layers between parchment or waxed paper in refrigerator up to 2 days. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.