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Chocolate Raspberry Wanut Rugelach

Prep Time40 mins
Cook Time20 mins
Author: Samantha Ferraro



  • 8 oz cream cheese room temperature
  • 1/2 lb unsalted butter room temperature
  • 1/4 c sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 c all-purpose flour sifted


  • 1/4 c brown sugar
  • 1 tsp cinnamon
  • 3/4 cup chocolate chips
  • 1 cup walnuts
  • 1/2 cup raspberry preserves
  • 1 tsp prange zest
  • 1/4 c cinnamon sugar mix together sugar+cinnamon
  • Egg + water for egg wash


  • Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
  • Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  • Next, using a food processor, add the chocolate chips, walnuts, brown sugar and cinnamon. Pulse a few times until nuts and chocolate are processed finely, then pour into a bowl and set aside.
  • In another bowl, mix together the raspberry preserves with orange zest. Set aside.
  • Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. *It will feel somewhat hard/stiff in the very beginning, but this is such a beautiful soft dough, once you start working it, it gets easier. Save excess dough to use again.
  • Then, take 2 Tb of preserves and spread a thin layer on the dough and then sprinkle 1/4 cup of walnut chocolate mixture lightly pressing down.
  • Use a knife or pizza cutter to cut into 8 even triangle and take one of the wedges and roll from the outside-i like a small crescent.
  • Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with cinnamon sugar.
  • Bake at 350 degrees Fahrenheit for about 15-18 minutes until lightly golden brown.