(Makes 6 dozen 1 x 11/2inch cookies)
The beautiful red color of raspberry makes this a perfect Christmas treat. Similar to Walnut Rugelach, the flavor combination in this variation offers a sweet, gooey chocolate and raspberry jam filling in a chewy, cream cheese-enriched dough.
1 cup unsalted butter
6 ounces cream cheese, softened
1/2 teaspoon salt
2 3/4 cups all-purpose flour, preferably unbleached
3/4 cup grated dark chocolate
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 1/3 cups good-quality seedless raspberry jam
1 large egg yolk mixed with
2 teaspoons water
1/2 cup (approximately) granulated sugar
Preheat convection ovens to 325° Fahrenheit and conventional ovens to 350° Fahrenheit.
Make the dough. Using an electric mixer on medium speed, beat the butter, cream cheese, and salt together for about 2 minutes, until fluffy and light in color. Scrape the bowl with a rubber spatula and add the flour, beating on low speed for about 30 seconds, until the flour is mixed in evenly. Divide the dough into 4 equal pieces, wrap the dough in plastic wrap, and chill in the refrigerator for at least 1 hour.
While the dough is chilling, make the filling. Combine the sugar, chocolate, and cinnamon in a bowl, stirring until evenly combined. Set aside.
Set the racks in the conventional oven so they divide the oven into thirds. You need to line the cookie sheets with parchment paper for this recipe, because the filling will leak out of the sides of the cookies and cause the cookies to stick to an unlined pan.
Work with 1 piece of dough at a time, keeping the unused portion in the refrigerator. On a floured surface, roll out the dough so that it forms a long, narrow rectangle. It is easier to do this if you form the dough piece into a thick, long, and narrow slab before you start rolling it. Roll from the center of the slab out to the ends. You will not need to roll across the short length of the dough, because the dough will widen as you roll it longer. The finished dough should be about 5 inches wide and 15 inches long. Spread 1/3 cup of the raspberry jam evenly over the rolled dough, leaving a 1/2-inch border on all edges. Sprinkle 1/4 of the filling mixture evenly over the jam. Starting from the long edge farthest from you, roll the dough jelly-roll style, keeping the roll as tight as possible, and ending the roll so that the seam is facing you, near the bottom. Trim about 1/2-inch from each end, then cut the roll into 18 pieces, each about 3/4-inch wide. It is easiest to do this if you first cut the roll into equal pieces, and then cut each of those pieces into 3 equal pieces. You now have 6 short logs. Cut each of the 6 logs into equal pieces. Using a metal spatula, carefully lift the rogelach and place them onto the prepared baking sheets, placing the rogelach within 1/4-inch of each other. Repeat the rolling, filling, and cutting process with each of the remaining portions of refrigerated dough.
When you have finished making the rogelach, brush the top of each one with the egg and water mixture, using a pastry brush. Then sprinkle each with a little sugar.
Bake the rogelach in the preheated oven for 18 to 20 minutes, reversing the baking sheets and switching them top to bottom halfway through the baking time. The rogelach will be light brown when they are done. Do not overbake them or they will be dry and hard. Remove the pans from the oven and place the pans on wire racks to cool. Let the rogelach cool completely on the pans.
Remove from the pans and store in an airtight container for up to 1 week, or wrap tightly and freeze for up to 2 months.