Raspberry, Lemon, and White Chocolate Rugelach

Name: Raspberry, Lemon, and White Chocolate Rugelach
Yield: Makes 16 large cookies
Ingredients: ¾ cup (185 mL) unsalted butter, at room temperature; ½ pkg (4 oz/125 g) cream cheese, at room temperature; 2 tsp (10 mL) finely grated lemon zest; 1 Tbsp (15 mL) sugar, plus extra for sprinkling; 2 cups (500 mL) all-purpose flour; ¼ tsp (1 mL) salt; ⅔ cup (160 mL) raspberry jam; 2 oz (60 g) white chocolate, cut in chunks, or ½ cup (125 mL) white chocolate chips; 1 egg white; 2 oz (60 g) white chocolate, cut in chunks, or ½ cup (125 mL) white chocolate chips

Preparation info

Makes
16
large cookies

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Cream cheese is the secret to a tasty and flaky rugelach cookie. Because the pastry is just barely sweetened, it balances the sweetness of the jam and white chocolate.

Ingredients

¾ cup (185 mL) unsalted butter, at room temperature
½ pkg (4

Vegetarian
Cookies

Method

Beat the butter and cream cheese until smooth. Beat in 2 tsp (10 mL) of the lemon zest and the sugar.
Add the flour and salt, and stir until the dough evenly comes toget