Raspberry Chocolate Rugalach

Name: Raspberry Chocolate Rugalach
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 32
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 113 grams cream cheese, softened; 59 milliliters dried currants; 237 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 158 milliliters finely chopped pecans; 59 milliliters seedless raspberry jam; 0 teaspoons salt; 59 milliliters miniature semisweet chocolate chips; 2 Tbsps sugar

Raspberry Chocolate Rugalach might be just the hor d'oeuvre you are searching for. This recipe serves 32. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 88 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up pecans, cream cheese, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In a large bowl, beat butter and cream cheese until smooth.

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Bowl

Combine flour and salt; gradually add to creamed mixture and mix well.

Ingredients you will need

All Purpose Flour

Salt

Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic wrap. Refrigerate for 8 hours or overnight.

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Dough

Wrap

Equipment you will use

Plastic Wrap

Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes.

Ingredients you will need

Currants

Water

Equipment you will use

Bowl

Drain well and set aside.

Combine sugar and cinnamon; set aside.

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Cinnamon

Sugar

On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle.

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Dough

Roll

Brush with half of the jam.

Ingredients you will need

Jam

Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently.

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Chocolate Chips

Cinnamon

Currants

Pecans

Sugar

Cut into 16 wedges.

Roll up wedges from the wide end and place point side down 2 in. apart on a parchment paper-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper