• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Raspberry White Chocolate Rugelach Bites

    Published by Melissa on November 10, 2019 | Updated June 10, 2022 | 31 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    My Raspberry White Chocolate Rugelach Bites are loaded with raspberries, white chocolate, coconut, and pecans. 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. 

    Raspberry-White-Chocolate-Rugelach-Bites-Barbara-Bakes

    Driscoll’s Berries sent me Dorie Greenspan’s fabulous new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere,Image and challenged me to add a raspberry spin to Dorie’s rugelach recipe.

    What nationality is rugelach?

    Rugelach is a Jewish pastry often associated with Hanukkah. My non-Jewish family enjoys it any time of year, but especially at Christmas time.

    What does rugelach taste like?

    Rugelach is a crisp, flaky pastry filled with sweet and crunchy fillings. It’s small and easy to eat similar to a cookie.

    Traditionally, rugelach dough is rolled into a circle; sprinkled with sugar, spices, and nuts; cut into 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. (For a traditionally shaped rugelach see my Orange Cranberry Rugelach.)  

    A collage showing How to Make Raspberry White Chocolate Rugelach Bites

    Making Rugelach Dough

    Rugleach dough is made with butter and cream cheese. Cut the butter and cream cheese into the flour to create a flaky crust.

    How To Cut In Butter

    Cutting butter into flour is easy, just use a pastry blender or two forks if you don’t have a pastry blender. You’re just breaking the butter into small pea pieces and combining it with the flour.

    High heat explodes the pea-sized pieces of butter. The explosions create steam which gives your pastry flaky layers. If your oven isn’t hot enough or your butter isn’t cut into the pastry, the fat just softens and melts—no explosion, no steam, no flaky crust.

    If you prefer, you can also grate the butter instead of using a pastry blender.

    Shaping Rugelach Dough

    To make the cups, roll the chilled dough into a rectangle, then cut the rectangle into squares. You’ll need to roll each square just a little bit bigger, then fit each square into 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.

    Rugelach in mini tin filled with raspberries, white chocolate and nuts.

    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.

    Can you freeze rugelach?

    Yes, you can freeze rugelach. Freeze baked rugelach in Ziploc freezer bags for up to 2 months.

    Raspberry White Chocolate Rugelach Bites Recipe from Barbara Bakes
    These Rugelach Bites have become a popular recipe, so I’ve updated the post with a video showing just how easy they are to make.

    Raspberry White Chocolate Rugelach Bites are a perfect addition to any holiday party. Whenever I take them to parties, they’re a big hit. I hope you’ll give this easy-to-make version a try.

    Raspberry-White-Chocolate-Rugelach-Bites-Barbara-Bakes
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Raspberry White Chocolate Rugelach Bites

    Cook Time15 mins
    Total Time15 mins
    Course: Dessert
    Servings: 24 bites
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
    • OXO Good Grips Silicone Pastry Mat,Tan,One Size
    • Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

    Ingredients

    • 4 ounces cold cream cheese
    • 8 tablespoons 1 stick cold unsalted butter
    • 1 cup all-purpose flour
    • ¼ teaspoon fine sea salt
    • 1 package 6 ounce Driscoll's Raspberries
    • ½ cup white chocolate chips
    • ¼ cup sweetened shredded coconut
    • ¼ cup pecans toasted and chopped
    • powdered sugar optional

    Instructions

    • 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.

    Notes

    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. 

    Pin It:

    Raspberry White Chocolate Rugelach Bites on a pedestal stand.
    Pin
    Share
    Tweet
    « Caramelized Onion Mashed Potatoes
    Favorite Thanksgiving Pie Recipes »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Brenda @ a farmgirl's dabbles

      December 02, 2014 at 4:14 pm

      These turned out beautifully, Barbara. But don’t raspberries make EVERYTHING wonderful?! 🙂

      Reply
    2. Jessica @ Sweet Menu

      December 01, 2014 at 8:32 pm

      Cream cheese dough? I am in love!

      Reply
    3. Betty

      December 01, 2014 at 6:33 pm

      With all of those good things inside them, they can’t help but be delicious! Pretty too! 🙂

      Reply
    4. Carol at Wild Goose Tea

      December 01, 2014 at 4:34 pm

      Oh this have to be so melty buttery delicious with the tang of raspberry. Oh be still my heart!!!!
      Their shape are perfect too because they look so special.

      Reply
    5. Kristen

      December 01, 2014 at 4:21 pm

      Those rugelach cups are really brilliant. I am sure the filling possibilities are endless. I love how festive the raspberries look in them.

      Reply
    6. Maureen | Orgasmic Chef

      December 01, 2014 at 3:00 pm

      That last photo just yells “Merry Christmas!” to me. Beautiful!

      Reply
    7. cristina

      December 01, 2014 at 2:17 pm

      Barbara, these rugelach bites are adorable!! Love the presentation and use of the berries. 🙂

      Reply
    8. Kim - Liv Life

      December 01, 2014 at 1:34 pm

      My kids always laugh at the name of these guys, but last year I made a version that they loved. This one looks like a winner too! Raspberries and chocolate get me every time.

      Reply
    9. Cookin Canuck

      December 01, 2014 at 1:29 pm

      What a beautiful treat for a holiday party or gift! That is, if they would make it out of the house before I ate them all.

      Reply
    10. Julie @ Willow Bird Baking

      December 01, 2014 at 1:06 pm

      These are GORGEOUS, Barbara!

      Reply
    11. Christina

      December 01, 2014 at 12:09 pm

      I really like this idea, and even more so because they are made with fresh raspberries! Yum, I’d love to get baking these right now!

      Reply
    12. Angie@Angie's Recipes

      December 01, 2014 at 11:47 am

      The add of raspberries make these rugelach bites really special.

      Reply
    13. Patricia

      December 01, 2014 at 11:22 am

      Can frozen raspeberries be used in this recipe? I have frozen my home grown berries individually before packaging. Would I need to allow a longer baking time. They look gorgeous and I am anxious to bake some. Blessings!

      Reply
      • Barbara Schieving

        December 01, 2014 at 11:31 am

        Thanks Patricia! I don’t think frozen berries would work very well in this recipe. I’d be worried about them adding too much moisture to the pastry. However, you could certainly give it a try. Just bake a couple of pastries with the frozen raspberries. You shouldn’t need to thaw the raspberries, nor add any extra time. Let me know if you try it. 🙂

        Reply
    14. Lisa @ Garnish with Lemon

      December 01, 2014 at 11:21 am

      I love bite sized desserts and the fresh berries in here are the best!

      Reply
    15. Sweet and Simple by April

      December 01, 2014 at 11:14 am

      This look easy and delicious. Great idea for a party!

      Reply
    16. Stephanie Hartley

      December 01, 2014 at 8:04 am

      Rugelach sounds incredible – gutted that I haven’t tried it before! This recipe looks delicious for having over the Christmas period 🙂

      Reply
    17. Rosa

      December 01, 2014 at 7:56 am

      A wonderful idea! Those Rugelach bites must taste heavenly.

      Cheers,

      Rosa

      Reply
    18. Maria

      December 01, 2014 at 7:22 am

      Perfect little dessert! I love Dorie, raspberries, and dessert so this is a winner all around!

      Reply
    19. Jolene M

      December 01, 2014 at 6:45 am

      More filling can never be bad! these look so pretty and festive.

      Reply
    20. Katrina @ Warm Vanilla Sugar

      December 01, 2014 at 6:37 am

      Such delicious looking bites! Love these!

      Reply
    Newer Comments »

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    collage of Three-Round-Steak-Meals

    Three Easy Round Steak Meals

    Three small loaves of French bread in a basket with a blue and white napkin

    Julia Child’s French Bread

    Triple Berry Compote with Fresh Berries in a wooden bowl with a spoon in it

    Quick Triple Berry Compote

    Featured Image for post Easy To Make Naan - Indian Flatbread

    Easy To Make Naan – Indian Flatbread

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.