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Recipe: Raspberry, White Chocolate & Coconut Rugelach

Yields1 ServingPrep Time45 minsCook Time15 minsTotal Time1 hr

These Raspberry, White Chocolate & Coconut Rugelach are the cookies that are sure to win over everyone during the holidays! Take some extra time to bake them ~ it’s sure worth it!

Raspberry, White Chocolate & Coconut Rugelach recipe

for the dough
 4 ounces (113 grams) cold cream cheese
 1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter
 1 cup (136 grams) all purpose flour
 1/4 teaspoon fine sea salt
for the filling (please see the cookbook for Dories version)
 1 cup (120 grams) sweetened shredded coconut
 4 ounces (113 grams) chopped white chocolate
 1 cup (123 grams) fresh raspberries, mashed
 2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled
 3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste
 1 large egg, for glazing
 sanding or granulated sugar for dusting

Take the cream cheese & butter out of the fridge 10 minutes before you plan on using them. Cut each into 4 chunks. They should be slightly softened, but still cool.


Put the flour & salt in the bowl of a food processor. Add the butter & cream cheese. Pulse for 6 to 10 times, until the flour coats the chunks. Process until the dough forms large curds. Stop there, you do not want the dough to form a ball.


Turn the dough onto a work surface. Gather it into a ball & divide it in half. Shape each half into a square, wrap the squares in plastic wrap & chill for at least 2 hours or up to one day.

To make the filling...

Mix the coconut, white chocolate & mashed raspberries in a bowl & set aside.


Working on a lightly floured surface, flour the top of one piece of dough & roll it into a square that's about 12 inches on a side (don't worry this does not need to be an exact shape) Lift & turn the dough frequently, flouring the counter as needed, so it doesn't stick. This will be a thin dough.


Cut one square of dough in 1/2 (you will have 2 pieces about 12 x 6 inches). Brush each half with some melted butter & sprinkle with some cinnamon sugar. Working with one piece at a time, sprinkle one quarter of the filling over the dough. Arranging it so that there is a slim bare border about at the long ragged (rolled out) side of the dough & a bare border about 1/3 inch wide on the straight (cut) side. Gently pat 1/4 of the toppings into the dough. Starting from the ragged long side, carefully roll the sheet up snugly, ending with the neat edge at the bottom of the bowl. Tuck the stuffing back in if it pops out.


Repeat this for each sheet of dough. Wrap in plastic film & store in freezer. Let it rest for at least 1 hour. This dough is easiest to slice when it's had this time in the freezer. You can wrap the rolls airtight & keep them in the freezer for 2 months, slice & bake them directly from the freezer.

When you are ready to bake....

Position the racks to divide the oven in thirds & pre heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.


Beat the egg slightly with a splash of cold water.


Remove the rolls from the freezer, brush the tops of each roll with egg glaze & sprinkle with sugar. Using a slender knife & a gentle sawing motion, cut each roll into slices at least 1/2 inch thick (mine were 1 inch). Place them seam side down on the baking sheets.


Bake for 15-17 minutes, rotating the sheets from top to bottom & front to back at the midway point, or until the cookies are golden brown. Best that they are a bit over baked then under baked as you do not want uncooked dough at the center. Transfer the cookies to racks & allow them to cool to room temperature.


The way I cut these, the yield was 25 cookies. Dorie says 48.


Recipe adapted from page 301 of Baking Chez Moi by Dorie Greenspan.

Nutrition Facts

Serving Size 25 Cookies