Boom Booms

June 15, 2023
0 Ratings
  • Prep time 45 minutes
  • Cook time 20 minutes
  • Serves 1
Author Notes

Yet another winter has passed without my coming up with a chocolate rugelach recipe that doesn't bleed chocolate all over. In desperation, I turned to this- it uses a typical American style rugelach dough; if you already have a recipe you like, it should work fine. —Smaug

What You'll Need
  • Dough
  • 4 oz butter (softened)
  • 4 oz cream cheese
  • 1 tb sugar
  • 1 tsp. vanilla
  • pinch salt
  • 1 c. AP flour (preferably a softer variety)
  • Raspberry jam
  • mini chocolate chips
  • egg wash (1 yolk beaten with a bit of milk)
  • glaze (about 1 Tb. of conf. sugar mixed with a few drops of water or other liquid (I like tangerine juice) to a brushing consistency
  1. I do this in a mixer, but it can be done by hand easily enough; cream together all but the flour, add flour gradually and mix until a smooth dough is formed. Refrigerate for 1/2 hour or more- it will keep for several days.
  2. Roll dough thin; noticeably less than the 1/8" typical of pie dough. Cut out 3 inch rounds; scraps can be rolled without problem; I typically get about 30.
  3. Working in pairs of circles, put a dab of jam and a small pinch of chips in the center of one; brush the other with water and drape it over the filled circle- there should be about 1/2 inch around the edge clear of filling. Pinch together the edges, making sure not to get filling in the seam (this will determine how much jam to use; I'd guess about a half teaspoon each). This will leave you with a small flying saucer' poke a few holes in the top; I usually either roll up or crimp the edge; it will even out in baking; the finished pastry should look much like a biscuit. Brush with egg wash
  4. Preheat oven to 350 deg. use a convection oven; a standard oven would be probably 375 deg.), bake about 20 min (they should be pretty dark on top).
  5. Remove from oven and immediately brush on the glaze; let cool.

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