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Chocolate-Raspberry Rugelach Cookies

Pillsbury Kitchens
Updated Nov 15, 2022
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This chocolate-raspberry rugelach recipe is made simple with refrigerated Pillsbury™ Pie Crust and a sweet filling of nuts, chocolate and raspberry preserves. Inspired by traditional rugelach pastries, these chocolate-raspberry rugelach make for a fancy-feeling (yet fuss-free) holiday treat. You can't go wrong with these festive rolled cookies!

More About This Recipe

  • Rugelach is traditionally a Polish and Jewish pastry most commonly found in Israel. Fillings can include anything from nuts to spices to fruit preserves. Our version is made easy with Pillsbury™ refrigerated pie crust as the pastry and a simple filling of nuts, preserves and chocolate chips.

Chocolate-Raspberry Rugelach Cookies

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 16
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • Step 
    2
    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 shortest side and rolling to opposite point; place point-side-down, 1 inch apart on cookie sheets. Brush with beaten egg.
  • Step 
    3
    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.

Nutrition

90 Calories
5g Total Fat
1g Protein
10g Total Carbohydrate
3g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    To toast the pecans, heat your oven to 350°F and spread an even layer of nuts on an ungreased shallow baking pan. Bake the uncovered pecans for 6 to 8 minutes, stirring occasionally, until light golden brown.
  • tip 2
    To easily cut the rugelach dough into triangles, try using a pizza cutter.
  • tip 3
    For best results, bake these Chocolate-Raspberry Rugelach Cookies one sheet at a time on the center oven rack.
  • tip 4
    For a fun variation on this chocolate-raspberry rugelach recipe, try omitting the powdered sugar, brushing the rugelach with beaten egg and sprinkling them with white sparkling sugar before baking. Sparkling sugar can be found in the baking aisle at the grocery store.
  • tip 5
    Store extra cookies in the refrigerator for up to 2 days, layered between parchment or wax paper in an airtight container. These cookies can also be frozen for up to 2 months. To thaw, let them sit uncovered for 1 to 2 hours at room temperature.
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