These are Kate’s other favourite Christmas cookie recipe! (See my Chocolate Peppermint Patties Recipe for her first favourite!). These are delicious and surprisingly easy to make despite looking pretty fancy if I do say so myself!
***This recipe includes gluten, dairy, and eggs but can easily be made gluten-free, egg-free and/or dairy-free – see gluten, egg and dairy substitution options in ingredients***
Ingredients
Dough:
- 1 cup butter*** (for dairy-free use Earth Balance Margarine or Becel VEGAN margarine or your favourite butter substitute)
- 1 cup cream cheese*** (for dairy-free I like to use Tofutti brand – or substitute with your favourite non-dairy cream “cheese” substitute)
- 1/2 tsp table salt
- 2 cups all-purpose flour*** (substitute with gluten-free flour for gluten-free option)
Allow the butter and cream cheese to soften at room temperature – not necessary for margarine if using as substitute as it is already soft.
Filling:
- 2/3 cup seedless raspberry jam
- 2/3 cup white sugar
- 1 tbsp cinnamon
- 3 tbsp crushed flax seeds (I use Omega Nutrition Brand -ensure that whichever brand you use they are nut-free and allergy safe for your particular allergens- often warrants a phone call!)
- 1/2 cup Enjoy Life Brand Dark Chocolate Morsels (or finely chopped allergy-safe chocolate of your choice)
Glaze:
- 1 large egg yolk*** (for egg-free use my Flax Seed Egg Replacer Recipe )
- 1 tsp water
- Coarse Sugar or more of same Cinnamon-Sugar mixture from above
Directions
- Beat butter (or margarine substitute), and cream cheese together using an electric mixer until light and fluffy. Add salt and flour, stirring at lower speed until just blended. **Do not overmix**
- Transfer dough to a sheet of plastic wrap, shape into a flat disc, wrap and put in the fridge to chill for at least two hours.
- Heat the raspberry jam in a small saucepan over medium heat until it simmers. Remove from heat and set aside. It will be nice and thin and easy to spread now.
- In a small bowl combine cinnamon and sugar.
- In another small bowl mix your egg yolk and water (or Replacer and water).
- Line cookie sheets with parchment paper.
- Dust your counter with flour for rolling the dough once it’s sufficiently chilled.
- Preheat your oven to 375 degrees.
- Divide your chilled dough into thirds. Place the first third on your floured work surface and roll it out using a rolling pin (or drinking glass) until it is a circle of approx. 12″ in diameter – it doesn’t have to be perfect – look at mine below!
- Using a spoon, spread a third of the raspberry jam onto your dough
- Sprinkle 3 tbsp of cinnamon-sugar, 2 tbsp chocolate, and 1 tbsp ground flax Seed (remember 3,2,1!)
- Using a pastry wheel (or in my case a pizza cutter!) slice the dough into 16 equal sized triangular slices (like a pizza!)
- Roll from the outside edge towards the centre into mini croissant type shapes and transfer to your parchment lined baking sheet, spacing them about ” apart. Keep the pointed end/tip of the rugelach towards the baking sheet so they don’t unravel while baking.
- Brush with egg-wash and sprinkle with cinnamon-sugar or coarse sugar.
- Bake the first batch at 375 degrees for 20-25 minutes or until puffy and golden brown.
- Repeat steps 9-15 with the second then third dough portions until you’ve baked them all.
- Transfer rugelach from the parchment paper to cooling racks while still warm to prevent sticking.