Alex's chocolate raspberry rugelach from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 212) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Peachpit23 on October 25, 2017

    Very tasty! Might try it again without the chocolate. Made it for holiday gifts and received good reactions!

  • Boffcat on February 24, 2017

    I feel the chopped chocolate is a hindrance in this recipe: it makes the rugelach quite messy, and difficult to cut into wedges. Having said that, the rugelach were tasty (we scoffed the lot while they were still warm), and would be worth trying with other fillings.

  • louie734 on January 02, 2016

    This recipe with a different filling - apricot jam, finely chopped pecans, and cinnamon sugar - was perfect on my Christmas cookie tray this year. Baked up perfect - the instruction to move the cookies to the rack while still hot is genius - it leaves behind all the messy looking caramelized sugar that melts out. Sprinkled with sanding sugar. A favorite!

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