Raspberry-Chocolate-Pecan Rugelach

Name: Raspberry-Chocolate-Pecan Rugelach
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 (8-ounce) package cream cheese, softened; ½ cup honey, divided; 2¼ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon vanilla extract; ¾ cup seedless raspberry jam; 1 cup chopped toasted pecans; 1 cup mini chocolate chips; 1 large egg; 1 tablespoon water; ½ teaspoon cinnamon; 2 tablespoons sparkling or coarse-ground sugar; 2 tablespoons sparkling or coarse-ground sugar

Preparation info

Makes
32
cookies

Difficulty
Easy

Appears in

Honey

By Julia Rutland

Published 2021

About

The cream cheese-and-honey pastry that encases the filling is tender and sticky, requiring chilling for easier rolling. Refrigerating the cookies before baking ensures the ample filling stays inside the rolls and the treats maintain their shape.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 (8-ounce)

Cookies
Vegetarian

Method

Combine butter and cream cheese in a large bowl. Beat with an electric mixer on medium speed until creamy. Add ¼ cup honey; beat until smooth. Add flour and salt; beat until well blended. Beat in vanilla.

Divide dough into 4 portions. Cover in plastic wrap and refrigerate 1 hour or overnight, until ready to prepare.

Stir together jam and remaining ¼ cup honey. Set aside.