PEANUTTY CHOCOLATE RASPBERRY RUGELACH

PEANUTTY CHOCOLATE RASPBERRY RUGELACH image

Yield 16-24

Number Of Ingredients 11

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1/2 package block cream cheese, at room temperature, cut into chunks (4 oz (125 g))
1/2 cup (125 mL) unsalted butter, at room temperature, cut into chunks
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) peanuts, finely chopped
1/4 cup (60 mL) mini chocolate chips
2 tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
1/4 cup (60 mL) seedless raspberry jam
1 egg yolk
1 tbsp (15 mL) milk

Steps:

1. Place cream cheese, butter and salt in a mixing bowl. Beat on high until smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour. 2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step. 3. Preheat oven to 350°F (180°C). Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches (38 cm) in size and about ⅛-inch (3-mm) thick. 4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie - for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges. 5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies. 6. Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.