Rugelach is a buttery, flaky pastry made with a cream cheese dough and filled with sweet fillings. I’ve changed up the traditional crescent shape to a fun cup shape so you can load it up with extra fillings. My Raspberry White Chocolate Rugelach Bites are loaded with raspberries, white chocolate, coconut, and pecans.
Driscoll’s Berries sent me Dorie Greenspan’s fabulous new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, and challenged me to add a raspberry spin to Dorie’s rugelach recipe.
Rugelach is a Jewish pastry often associated with Hanukkah. My non-Jewish family enjoys it any time of year, but especially at Christmas time.
Traditionally, rugelach dough is rolled in to a circle; sprinkled with sugar, spices and nuts; cut in to triangles and rolled up like crescent rolls. I decided it would be fun to create a cup instead, so you can load up the cups with even more luscious fillings.
To make the cups, roll the chilled dough in to a rectangle, then cut the rectangle in to squares. You’ll need to roll each square just a little bit bigger, then fit each square in to a mini muffin cup by pleating the sides. You could roll the rectangle bigger, but the dough is easier to handle if the dough isn’t rolled out as thinly.
After you’ve created the cups, loaded them up with white chocolate chips, coconut, raspberries, and chopped pecans in that order. The fresh, juicy raspberries are wonderful paired with the buttery, flaky crust, sweet coconut, creamy white chocolate and crunchy pecans.
Raspberry White Chocolate Rugelach Bites are perfect addition to any holiday party. I’ve taken them to two parties already this year, and they were a big hit each time.
- 4 ounces cold cream cheese
- 8 tablespoons (1 stick) cold unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 package (6 ounce) Driscoll's Raspberries
- 1/2 cup white chocolate chips
- 1/4 cup sweetened shredded coconut
- 1/4 cup pecans, toasted and chopped
- powdered sugar, optional
- Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.
- In a large mixing bowl, combine flour and salt, cut butter and cream cheese into flour with a pastry blender or two knives until crumbly.
- Shape into a square, wrap in plastic wrap and refrigerate for at least 2 hours, or up to 1 day.
- Preheat oven to 375°. Spray a 24 cup miniature muffin tin with nonstick cooking spray.
- Working on a lightly floured surface, flour the top of the dough and roll it into a 12-inch x 8-inch rectangle. Cut in to 24 2-inch squares–6 rows by 4 rows. Roll each piece a little bit bigger, about 2.5 inches. Place each square in a muffin cup. (You will have to pleat it a little bit to get it to fit.)
- Divide the white chocolate chips and coconut between the cups. Add two or three raspberries to each cup and sprinkle with the pecans.
- Bake for 15 minutes until the bites are golden brown. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely before serving. Sprinkle with powdered sugar right before serving if desired.
Wash your raspberries and set them on paper towels to dry completely before baking.
Disclosure: Driscoll’s Berries sent me Dorie’s Greenspan’s cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, and coupons for ingredients, but all opinions expressed are always my own.