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Raspberry and white chocolate rugelach on a board

Raspberry & white chocolate rugelach

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and cooling
  • More effort
  • Makes 40-48

Try our moreish twist on traditional Jewish rugelach. Classic fillings are fruits, nuts and cinnamon, but we've opted for sharp raspberries and creamy white chocolate

  • Freezable
  • Vegetarian
Nutrition: Per serving (48)


For the dough

  • 225g soft cheese, at room temperature
  • 225g butter, softened
  • 50g caster sugar
  • ¼ tsp fine salt
  • 1 tsp vanilla extract
  • 250-280g plain flour, plus extra for dusting
  • 1 egg, beaten to glaze

For the filling

  • 5 tbsp seedless raspberry jam
  • 150g white chocolate, very finely chopped

For the white chocolate drizzle decoration (optional)

  • 100g white chocolate, broken into pieces
  • 1 tsp vegetable oil
  • 6g freeze-dried raspberries, crumbled


  • STEP 1

    Beat the soft cheese and butter together with an electric whisk or the paddle attachment of a stand mixer until combined. Add the caster sugar, salt and vanilla extract and beat until combined. Gradually add the flour, beating on a low setting until just incorporated, or use a spatula or spoon to avoid overworking the dough. You may need to add a little more flour if it's very sticky.

  • STEP 2

    Lightly press the dough into a ball and divide into quarters. Roll each quarter into a ball, then wrap and press into a flat disc. Chill in the fridge for at least 30 mins to firm up a little.

  • STEP 3

    Dust a work surface with flour and and roll one of the discs into a large circle. Use the base of a 23cm cake tin or plate as a template to cut out a 23cm circle. Spread a heaped tablespoon of raspberry jam thinly over the circle, then sprinkle over a fifth of the chocolate.

  • STEP 4

    Divide the dough into eight wedges with a pizza cutter or sharp knife. Roll each wedge from the wider, outside edge to the thinnest point, tucking the point under. You can then curl the dough to make a crescent shape, if you like. Arrange on a baking sheet lined with baking parchment, allowing 1-2cm between each. Chill in the fridge until firm, about 30 mins. Repeat with the remaining dough, jam and chocolate – you should have enough offcuts from each ball of dough to combine and make a fifth circle.

  • STEP 5

    Heat the oven to 180C/160C fan/gas 4. Brush each rugelach with the egg glaze and bake, in batches if needed, for 20-25 mins until lightly browned, then leave to cool on a wire rack.

  • STEP 6

    If making the decoration, tip the white chocolate in a microwave-proof bowl with the vegetable oil. Microwave in 30-second blasts until melted, stirring with a spatula between each blast. Drizzle over the cooled rugelach and sprinkle over the freeze-dried raspberries before the chocolate hardens.

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