Easy Raspberry Chocolate Chip Rugelach
Author: Chef Eli
Recipe type: Dessert
Serves: 36 Rugelach
- 3 sheets of puff pastry
- 1 cup raspberry jelly
- 1 cup miniature chocolate chips
- 1 egg yolk
- 2 tbsp water
- ½ cup turbinado sugar
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together 1 egg yolk and water.
- Line two large baking sheets with parchment paper.
- Cut each sheet of puff pastry into 6 even rectangles (if your puff pastry sheet is divided into columns, you can cut two rectangles per column)
- Cut each rectangle diagonally to create two triangles.
- Spread a thin layer of jelly on one triangle. Sprinkle a few chocolate chips on top of the jelly.
- Take the long side of the triangle and roll until you reach the tip on the opposite end of the triangle.
- Brush the top of the rugelach with egg wash and sprinkle with turbinado sugar.
- Place rugelach on baking sheet.
- Repeat these steps until you have run out of puff pastry, making sure to leave 1.5 inches of space in between each rugelach.
- Bake for 10-12 minutes or until golden brown.
- Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/raspberry-chocolate-chip-rugelach/
3.5.3208