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Raspberry White Chocolate Rugelach Bites

Delightful pastries with a crispy exterior and buttery soft interior, featuring a sweet raspberry and creamy white chocolate filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American, Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Filling Ingredients
  • 1/2 cup raspberry preserves
  • 1/2 cup white chocolate chips
  • 1/4 cup finely chopped nuts (optional)
  • powdered sugar for dusting

Method
 

Prepare the Dough
  1. In a medium bowl, mix the flour and salt.
  2. In a separate mixing bowl, blend the softened butter and cream cheese until creamy.
  3. Gradually add the sugar and vanilla extract, mixing until smooth.
  4. Slowly integrate the flour mixture until a dough forms.
Chill the Dough
  1. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to firm up.
Prepare the Filling
  1. While the dough chills, mix together the raspberry preserves and white chocolate chips in a small bowl.
  2. If using nuts, add them to the mixture.
Form the Rugelach
  1. Preheat your oven to 350°F (175°C).
  2. Lightly flour your working surface and roll out the chilled dough into a large circle (about 1/8 inch thick).
  3. Spread the filling evenly across the dough.
  4. Cut the dough into 8–12 wedges using a sharp knife or a pizza cutter.
Roll and Bake
  1. Start rolling each wedge from the wider end toward the tip, placing them on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 20-25 minutes or until lightly golden.
Cool and Dust
  1. Remove from the oven, and allow the rugelach bites to cool for a few minutes.
  2. Dust with powdered sugar before serving.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free mix. Don't skip the chilling step; it helps the dough firm up. You can mix it up by using different flavors of preserves.