Chocolate-Raspberry Rugelach Cookies
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.
Servings 16 Servings
Ingredients
- 1 Pillsbury™ refrigerated pie crust softened as directed on box
- 3 tablespoons raspberry preserves
- ¼ cup finely chopped toasted pecans
- 2 tablespoons miniature semisweet chocolate chips
- 1 egg beaten
- 2 teaspoons powdered sugar
Instructions
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- 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.
- 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.
Notes
• 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.
• 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.
