This recipe comes from the Smitten Kitchen cookbook, which is amazing. Every recipe I have made from it has been delicious. Raspberry. Chocolate. Pecans. You can’t go wrong!
- 2 sticks of unsalted butter, room temperature
- 1 brick of cream cheese, 250 grams
- 1/2 tsp salt
- 2 cups of all-purpose flour
- 2/3 cup raspberry jam
- 2/3 cup sugar
- 1 tbsp cinnamon
- 3 tbs pecans, toasted and finely chopped
- 1/2 cup miniature bittersweet chocolate chips
- 1 large egg yolk
- 1 teaspoon water
- coarse sanding sugar (i also used maple sugar for half of them)
For the dough.
With an electric mixer or paddle attachment on your kitchen aid, beat the butter and cream cheese together until light and fluffy. In a medium bowl, whisk the salt and flour and then pour the flour mixture into the cream cheese and butter mixture. Beat on low, just until the flour disappears. Put the dough on some plastic wrap and make flat. Wrap the rest of the dough with plastic and chill for at least 2 hours, up to 3 days.
Line 2-3 baking sheets with parchment (I only used 2)
For the filling.
Heat the jam in a small saucepan until it simmers. Your jam will have seeds, and I recommend removing them for this recipe. Push the jam through a fine mesh strainer to remove them and then set the warm jam to the side. Combine your cinnamon and sugar in a bowl. In another small bowl, whisk the egg yolk and water together until smooth.
Things you’ll need next:
- rolling pin
- flour for the counter
- spatula or butter knife to spread the jam
- knife or pasty wheel to cut the dough
- spoon for the dry toppings
- large piece of waxed paper
- brush for the egg wash
Divide your dough into 2 or 3 (i did 2). On a well floured counter, roll the first part out into a thin circle as best you can. It doesn’t have to be perfect (approx 12 inches in diameter). Spread 2 tablespoons of jam thinly over the dough and then sprinkle 3 tablespoons of the cinnamon-sugar , 2 tablespoons of chocolate chips and 1 tablespoon of the pecans all over. Next use your piece of waxed paper and place over top while gently pressing the toppings into the dough. Use your knife or pastry wheel to dive the dough into wedges (approx 16). Roll each wedge tightly from the outside to the center and then place on a baking sheet. Space them apart 1 inch. Put your tray in the freezer for 15 minutes before baking.
Preheat your oven to 350°. Repeat the process with your next set of dough while the current dough chills in the fridge.
Before baking, brush the top with the egg yolk mixture and sprinkle sanding sugar on top. Bake for 20-25 minutes until puffed and golden brown. Transfer to a cooling rack while still hot, that way the jam spills out or else it will harden.
Definitely making these again!!!