These Easy Raspberry Chocolate Chip Rugelach are a great dessert or even breakfast pastry served with coffee. Feel free to create different fillings such as cinnamon raisin or peanut butter and jelly or chocolate hazelnut spread. Enjoy!
Easy Raspberry Chocolate Chip Rugelach
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Dessert
Serves: 36 Rugelach
Ingredients
- 3 sheets of puff pastry
- 1 cup raspberry jelly
- 1 cup miniature chocolate chips
- 1 egg yolk
- 2 tbsp water
- ½ cup turbinado sugar
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together 1 egg yolk and water.
- Line two large baking sheets with parchment paper.
- Cut each sheet of puff pastry into 6 even rectangles (if your puff pastry sheet is divided into columns, you can cut two rectangles per column)
- Cut each rectangle diagonally to create two triangles.
- Spread a thin layer of jelly on one triangle. Sprinkle a few chocolate chips on top of the jelly.
- Take the long side of the triangle and roll until you reach the tip on the opposite end of the triangle.
- Brush the top of the rugelach with egg wash and sprinkle with turbinado sugar.
- Place rugelach on baking sheet.
- Repeat these steps until you have run out of puff pastry, making sure to leave 1.5 inches of space in between each rugelach.
- Bake for 10-12 minutes or until golden brown.
- Enjoy!
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Now I know what I’m going to use the puffed pastry in my freezer for! I was contemplating hamentaschen but this recipes wins.