White Chocolate Almond Rugelach with Vanilla Raspberry Sauce

Rugelach dough is shockingly simple. Made with butter, cream cheese, flour and salt, it comes together to make the flakiest yumminess you can imagine. You can fill rugelach with whatever your heart desires, though I highly recommend trying this white chocolate almond combo because it worked really, really well.

For the White Chocolate Almond Rugelach

  • 4 Ounce cream cheese
  • sanding sugar or granulated sugar {optional}
  • 1 Tbsp water
  • 1 egg, lightly beaten
  • pinch of cinnamon
  • 0.33 cup white chocolate chips or white chocolate bar, chopped
  • 0.5 cup almonds, roughly chopped
  • 0.25 cup brown sugar
  • 2 Tbsp butter, melted
  • 0.25 tsp salt
  • 1 cup flour
  • 8 Tbsp {1 stick} butter
  1. In the bowl of a stand mixer {or alternatively in a blender equipped to make dough}, combine cream cheese and butter until smooth. Add flour and salt and mix {or pulse} until a pebbly, clumpy mixture begins to form.
  2. Scrape dough from bowl and press together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.
  3. When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.
  4. Carefully sprinkle with 1/4 of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.
  5. Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!} Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.
  6. Preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.
  7. Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.
  8. Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly {about 15 minutes} before removing from pan.

For the Vanilla Raspberry Sauce

  • 0.25 cup sugar
  • 1 Pint Driscoll's Raspberries
  • 1 tsp vanilla extract
  1. Blend berries in a blender or food processor until smooth.
  2. Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.
  3. Remove from heat and stir in vanilla extract.
  4. Serve alongside rugelach.

Adapted from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.

For the full post, visit The Kitchen Prep.