Disclosure: I received a copy of “Baking Chez Moi”, as well as a gift card and coupons for ingredients used in this recipe, in exchange for this sponsored post. All opinions are 100% my own.
So, this past long weekend threw me way off. Our house is decorated for Christmas, and it’s officially the holiday season. Maybe it’s because I’m getting older, but it really doesn’t feel like December. Sure, the UPS guy probably knows us on a first name basis by now, and my dog is randomly bringing me ribbon scraps, but it just doesn’t FEEL like the holiday season. I’m sure the 70 degree weather outside isn’t helping right now, either. Where did the year go?!
I’m actually fairly behind on things. By now, I would normally have my homemade holiday gifts planned out, but I haven’t even made the cookie dough yet to place in the freezer..heck, I haven’t even chosen the recipes to make! Yikes. I still need to do that…haha.
In the meantime, I’m still baking on the weekends (and my/my husband’s coworkers are loving it). I was recently sent a copy of Dorie Greenspan‘s latest book, “Baking Chez Moi“. I just adore Dorie Greenspan, so when I was approached about this post idea, I couldn’t reply soon enough! Her tall and creamy cheesecake is my favorite recipe of hers, which I make at least 5 times in November and December (between Thanksgiving and Christmas). One of the things that makes Dorie so wonderful is that she makes intimidating recipes completely approachable to the home baker. She writes out everything in perfect detail to where you feel like she’s right there in the kitchen with you. This book is no different. The instructions are perfectly detailed, and her recipes are mouth-watering. Her book contains recipes, like limoncello cupcakes, gingerbread buche de noel, cocoa linzer cookies, caramelized rice krispies…just to name a few. I have so many recipes bookmarked already!
For this post, I was asked to incorporate Driscoll’s berries into her famous rugelach recipe. While I’ve had rugelach before, I’ve never made it. After a bit of brainstorming, I thought that raspberry, pistachio and dark chocolate would go together perfectly in this bite-sized dessert. I’ve used the cranberry/pistachio/white chocolate combination before in biscotti, so I had a feeling this combination would work. Also, after making it, if you look at the picture, don’t they look like peppermint swirls? So festive for the holiday season!
As for the recipe, it tasted great! I reduced a pint of Driscoll’s fresh raspberries (along with sugar, lemon juice and zest) to a spread-like consistency (to avoid watering down the cookies), and sprinkled finely chopped chocolate and pistachios on top of the raspberry spread to make the filling for the rugelach. This combination works so well…sweet raspberries, melted chocolate with a hint of crunch from the pistachios? Oh man, I love it! My coworkers also went crazy over these the next day…they were perfect with a morning coffee.
Raspberry, Pistachio & Dark Chocolate Rugelach
Source: Baking Chez Moi by Dorie Greenspan (filling adapted)
For the dough:
- 4 oz. cold cream cheese
- 1 stick (8 tbsp.) cold, unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp. fine sea salt
For the filling:
- 1 pint fresh Driscoll raspberries, washed
- 1/4 cup granulated sugar
- 1/2 tsp. lemon juice
- 1/4 tsp. lemon zest
- 1/2 cup shelled pistachios
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp. unsalted butter, melted and cooled
- 3 tbsp. granulated sugar, mixed with 1/4 tsp. ground cinnamon
- 1 large egg (for glazing dough)
- sanding or granulated sugar, for dusting
- Remove the cream cheese and butter from the refrigerator 10 minutes before you’re ready to make the dough and cut each into 4 equal pieces. This will allow them to slightly soften, but still be cold.
- After the 10 minutes, place the flour and salt in the bowl of a food processor, and scatter the pieces of butter and cream cheese over the flour/salt. Pulse the mixture 6-10 times, until flour coats the cream cheese and butter. Then, process the mixture, stopping to scrape down the sides of the bowl ever so often, until large curds form in the dough (before it processes into a ball of dough).
- Place the dough onto a lightly floured surface, mold it into a ball, and divide the dough in half. Then, shape each dough half into a square and wrap the squares in plastic film or wax paper. Place in the refrigerator to chill for at least 2 hours (or up to a day).
- To make the filling, cook the raspberries, 1/4 cup granulated sugar, lemon juice and lemon zest in a small pot over medium heat. Cook the mixture, stirring ever so often, until it reaches a boil. Reduce the heat to low, and simmer until the mixture thickens (about 10 minutes) to a spread. Set the raspberry filling aside to cool.
- Place the pistachios and chocolate chips in the food processor and pulse the mixture until the mixture looks finely chopped, but not crumbs. Set aside.
- Working on a lightly floured surface, sprinkle flour on top of one piece of dough, and using a rolling pin, roll the dough until it’s about a 12″ square, making sure to turn the dough frequently while rolling (and flouring lightly, if necessary). It doesn’t need to be precisely a square. The dough will be rather thin when finished.
- Cut the rolled out square of dough in half, to where you will have two pieces of dough that are approximately 12″x 6″. Brush the tops of each half of dough with the melted butter, and then sprinkle the tops with the cinnamon sugar mixture. Thinly spread 1/4 of the raspberry filling on top of the butter/cinnamon sugar mixture. Then, add 1/4 of the pistachio/dark chocolate mixture, gently pressing it into the dough.
- Starting from the long (ragged) side of the dough, carefully roll the sheet snugly (like you would when making cinnamon rolls), ending with the neat, cut edge at the bottom of the roll.
- Wrap the roll in plastic wrap or wax paper, and place it in the freezer. Fill and roll the other rectangle the same way as above. Then, repeat the whole dough rolling/filling process with the other square of dough.
- Ideally, you want the dough to rest for an hour in the freezer, to allow for easier slicing, but you can take them out of the freezer and (carefully) slice them after about 15-20 minutes. You can also freeze these rolls for up to two months, if you don’t want to bake all of the cookies at once.
- To bake the cookies, place the oven racks to where it divides the oven into even thirds. Preheat the oven to 400 degrees F, and line two baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, beat the large egg lightly with a splash of cold water.
- Working with one roll at a time, remove the rolls from the freezer, and brush the top of each roll with egg wash. Then, generously sprinkle the tops of the rolls with sugar. Using a sharp knife and a gentle sawing motion, divide each roll into 12 slices, and place the cookies seam down on the baking sheet, with a little space between each cookie (each baking sheet held 24 cookies for me).
- Bake the cookies for 15-17 minutes, making sure to rotate the cookie sheets in the oven from top to bottom rack, and then flipping them front to back, being sure not to under-bake these. Transfer the cookies to a cooling rack and allow them to completely cool to room temperature. Enjoy!