Raspberry White Chocolate Rugelach Bites
Raspberry White Chocolate Rugelach Bites might be just the hor d'oeuvre you are searching for. For 31 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 8g of fat, and a total of 135 calories. This recipe serves 24. From preparation to the plate, this recipe takes roughly 45 minutes. 369 people found this recipe to be flavorful and satisfying. Head to the store and pick up unsalted butter, flour, powdered sugar, and a few other things to make it today. It is brought to you by Barbara Bakes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Try Raspberry-Chocolate Rugelach, White Chocolate Apricot Rugelach (Cornulete cu gem), and Raspberry Rugelach for similar recipes.
Servings: 24
Ingredients:
4 ounces cold cream cheese
1 cup all-purpose flour
1/4 cup pecans, toasted and chopped
powdered sugar, optional
1 package (6 ounce) Driscoll's Raspberries
1/4 teaspoon fine sea salt
1/4 cup sweetened shredded coconut
8 tablespoons (1 stick) cold unsalted butter
1/2 cup white chocolate chips
Equipment:
plastic wrap
mixing bowl
blender
oven
muffin tray
wire rack
frying pan
Cooking instruction summary:
Let the cream cheese and butter rest on the counter for 10 minutes you want them to be slightly softened but still cool.In a large mixing bowl, combine flour and salt, cut butter and cream cheese into flour with a pastry blender or two knives until crumbly.Shape into a square, wrap in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. Preheat oven to 375. Spray a 24 cup miniature muffin tin with nonstick cooking spray. Working on a lightly floured surface, flour the top of the dough and roll it into a 12-inch x 8-inch rectangle. Cut in to 24 2-inch squares - 6 rows by 4 rows. Roll each piece a little bit bigger, about 2.5 inches. Place each square in a muffin cup. (You will have to pleat it a little bit to get it to fit.) Divide the white chocolate chips and coconut between the cups. Add two or three raspberries to each cup and sprinkle with the pecans. Bake for 15 minutes until the bites are golden brown. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely before serving. Sprinkle with powdered sugar right before serving if desired.
Step by step:
1. Let the cream cheese and butter rest on the counter for 10 minutes you want them to be slightly softened but still cool.In a large mixing bowl, combine flour and salt, cut butter and cream cheese into flour with a pastry blender or two knives until crumbly.Shape into a square, wrap in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. Preheat oven to 37
2. Spray a 24 cup miniature muffin tin with nonstick cooking spray. Working on a lightly floured surface, flour the top of the dough and roll it into a 12-inch x 8-inch rectangle.
3. Cut in to 24 2-inch squares - 6 rows by 4 rows.
4. Roll each piece a little bit bigger, about 2.5 inches.
5. Place each square in a muffin cup. (You will have to pleat it a little bit to get it to fit.) Divide the white chocolate chips and coconut between the cups.
6. Add two or three raspberries to each cup and sprinkle with the pecans.
7. Bake for 15 minutes until the bites are golden brown. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely before serving. Sprinkle with powdered sugar right before serving if desired.
Nutrition Information:
covered percent of daily need
