Raspberry & white chocolate rugelach
- Victoria Prever
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Makes 40-48
More effort
Prep: 1 hr
Cook: 25 mins
plus chilling and cooling
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Try our moreish twist on traditional Jewish rugelach. Classic fillings are fruits, nuts and cinnamon, but we've opted for sharp raspberries and creamy white chocolate
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the dough
-
225g soft cheese
at room temperature
-
225g butter
softened
-
50g caster sugar
-
¼ tsp fine salt
-
1 tsp vanilla extract
-
250-280g plain flour
plus extra for dusting
-
1 egg
beaten to glaze
For the filling
-
5 tbsp seedless raspberry jam
-
150g white chocolate
very finely chopped
For the white chocolate drizzle decoration (optional)
-
100g white chocolate
broken into pieces
-
1 tsp vegetable oil
-
6g freeze-dried raspberries
crumbled
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Nutrition: Per serving (48)
- kcal107
- fat7g
- saturates4g
- carbs10g
- sugars6g
- fibre0.2g
- protein1g
- salt0.2g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
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step 4
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.
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step 5
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.
-
step 6
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.
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