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Raspberry White Chocolate Rugelach Bites

Cook Time15 mins
Total Time15 mins
Course: Dessert
Servings: 24 bites
Author: Barbara Schieving


  • 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


  • 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.