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Chocolate-Raspberry Rugelach Cookies

chocolate-raspberry rugelach cookies Dessert
Chocolate-Raspberry Rugelach Cookies
  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 16

These festive rolled cookies are made simple with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves. Inspired by traditional rugelach pastries, they make for a fancy-feeling (yet fuss-free) holiday treat. MORE+ LESS-

Updated August 27, 2019
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
3
tablespoons raspberry preserves
1/4
cup finely chopped toasted pecans
2
tablespoons miniature semisweet chocolate chips
1
egg, beaten
2
teaspoons powdered sugar

Steps

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

Expert Tips

  • To toast pecans, heat oven to 350°F. Spread nuts in an even layer in ungreased shallow baking pan. Bake uncovered 6 to 8 minutes, stirring occasionally, until light golden brown.
  • Use a pizza cutter to cut dough into triangles.
  • For best results, bake cookies one sheet at a time on the center oven rack.
  • For a variation, omit powdered sugar, brush rugelach with beaten egg and sprinkle with white sparkling sugar before baking. Sparkling sugar can be found in the baking aisle at the grocery store.
  • Store cookies in an airtight container in single layers between parchment or waxed paper in refrigerator up to 2 days. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
70mg
3%
Potassium
20mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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.

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