• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Prep Blog

Easy Recipes with a Fresh Twist

  • Home
  • About Dianna
  • Recipe Index
  • Work With Me
    • Disclosure Policy
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Dianna
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert

    White Chocolate Almond Rugelach

    Published: Dec 1, 2014 · Modified: Dec 14, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    White Chocolate Almond Rugelach with Vanilla Raspberry Sauce! These beauties are filled with chopped almonds, white chocolate and a sprinkle of brown sugar in a classic cream cheese rugelach cookie dough. Served with vanilla raspberry sauce, it's a pairing made in heaven.

    White Chocolate Almond Rugelach on a white plate with a ramekin of raspberry sauce.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    Christmastime may as well be synonymous with the word "cookie." It seems like every baker, every family and every culture has its own special cookie that the holidays would just not be complete without.

    My mother-in-law makes her Italian pizzelles every year. She makes oodles of them, so we freeze them and eat them straight out of the freezer for months!

    Steve's grandma and great aunt both make amazing cookie trays with all kinds of Italian delicacies like knot cookies and strufoli.

    The ladies in my family join me in a small-scale cookie swap every year {and I'm not gonna lie, most of the time they buy their cookies, but it's still just as fun!}, and I usually get creative with trying out new recipes.

    My cookie? Biscotti. I make tons and tons {and tons} of them, wrap them up and give them as gifts to family and friends. It's biscotti madness for, like, 3 days in my kitchen. We'll see how that works out this year with a tiny tot strapped to me.

    Anyway, the point is, when it comes to cookies, we may have our favorites but we're open to letting new ones in on the holiday fun.We don't discriminate. If it's delicious, it's welcome.

    These cookies might just have to make an appearance this year. So. Good.

    They're Dorie Greenspan's Rugelach with a Dianna Muscari twist. I filled these beauties with chopped almonds, white chocolate and a sprinkle of brown sugar. And because it never hurts to go over the top, I made a delightful Vanilla Raspberry Sauce to go along with them.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • White Chocolate Almond Rugelach
    A closeup of a White Chocolate Almond Rugelach to show texture.

    Ingredients

    • Cream cheese 
    • Butter cold
    • All purpose flour
    • Sea salt
    • Brown sugar
    • Almonds 
    • White chocolate
    • Ground cinnamon
    • Egg & water (for egg wash)
    • Sanding sugar (optional)

    For Vanilla Raspberry Sauce

    • Fresh raspberries
    • Granulated sugar
    • Vanilla extract

    Instructions

    In the bowl of a food processor, pulse together cold cream cheese, cold butter, flour and salt until the mixture becomes clumpy and a dough begins to form.

    Dump the mixture onto a sheet of plastic wrap-- divide it in half. Press it together to form a cohesive dough.

    Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.

    When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.

    Carefully sprinkle with ¼ of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.

    Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!}

    Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.

    Preheat oven to 400°F . Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.

    Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.

    Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly before removing from pan, about 10 minutes.

    Make Vanilla Raspberry Sauce

    • Blend berries in a blender or food processor until smooth.
    • Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.
    • Remove from heat and stir in vanilla extract. Serve alongside rugelach

    Recipe FAQ's

    Can I make the dough ahead of time?

    Absolutely! In fact, it's recommended to refrigerate the dough for several hours or overnight to allow it to firm up.

    Can I substitute any nuts for the almonds?

    Yes, you can try using other nuts like walnuts, pecans, or even hazelnuts for a different flavor profile.

    How should I store the baked rugelach?

    Store the cooled rugelach in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage.

    How do I prevent the filling from spilling out while rolling the dough?

    Try to leave a small border around the dough when sprinkling the filling. Pressing lightly on the filling before rolling can also help it adhere better.

    An overhead shot of White Chocolate Almond Rugelach on a striped dish towel with white chocolate squares and fresh raspberries.

    Variations & Substitutions

    Try these variations!

    • Dark Chocolate: Swap the white chocolate for chunks of dark chocolate or semi-sweet chocolate chips for a richer, slightly bitter flavor.
    • Chocolate Hazelnut: Incorporate Nutella or a hazelnut-chocolate spread along with chopped hazelnuts for a Nutella-inspired rugelach.
    • Citrus: Mix orange or lemon zest into the filling or spread citrus jam before rolling.
    • Spiced: Enhance the cinnamon by combining it with a pinch of nutmeg or cardamom to elevate the warm, aromatic undertones.
    A closeup of a White Chocolate Almond Rugelach to show texture.

    White Chocolate Almond Rugelach

    Dianna Muscari | The Kitchen Prep
    White Chocolate Almond Rugelach with Vanilla Raspberry Sauce! These beauties are filled with chopped almonds, white chocolate and a sprinkle of brown sugar in a classic cream cheese rugelach cookie dough. Served with vanilla raspberry sauce, it's a pairing made in heaven.
    Print Recipe Pin Recipe
    Prep Time 50 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
      

    • 4 ounces cream cheese cold
    • 8 tablespoons butter cold
    • 1 cup all purpose flour
    • ¼ teaspoon sea salt
    • 2 tablespoons butter melted
    • ¼ cup brown sugar
    • ½ cup almonds roughly chopped
    • ⅓ cup white chocolate chips or white chocolate bar chopped
    • ¼ teaspoon ground cinnamon
    • 1 egg lightly beaten
    • 1 tablespoon water
    • sanding sugar optional
    • 1 pint fresh raspberries
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • In the bowl of a food processor, pulse together cold cream cheese, cold butter, flour and salt until the mixture becomes clumpy and a dough begins to form.
    • Dump the mixture onto a sheet of plastic wrap-- divide it in half. Press it together to form a cohesive dough.
    • Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.
    • When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.
    • Carefully sprinkle with ¼ of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.
    • Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!}
    • Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.
    • Preheat oven to 400°F . Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.
    • Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.
    • Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly before removing from pan, about 10 minutes.

    Make Vanilla Raspberry Sauce

    • Blend berries in a blender or food processor until smooth.
    • Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.
    • Remove from heat and stir in vanilla extract. Serve alongside rugelach

    More Dessert

    • Mississippi State Tailgate
    • Texas A&M Tailgate
    • Mizzou Tailgate
    • Florida Tailgate

    Reader Interactions

    Comments

    1. Mary says

      December 22, 2015 at 12:30 am

      Sounds delicious

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

    More about me →

    Popular

    • Fork and knife cutting into a stuffed cubanelle pepper.
      Stuffed Cubanelle Peppers
    • Benedictine Spread for Kentucky Derby in a white bowl with a piece of pumpernickel toast in the foreground slathered with spread.
      Benedictine Spread - A Derby Classic
    • Close up of Italian Knot Cookies on a white cake plate.
      Italian Knot Cookies
    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta

    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

    Popular

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta
    • Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
      Moroccan-Spiced Vegetable Soup with Couscous
    • Irish Cheddar & Cabbage Hash Brown Skillet on a dark green surface with a striped kitchen towel beside it.
      Irish Cheddar & Cabbage Hash Brown Skillet
    • A pavlova nest with coconut custard filling sprinkled with coconut flakes and drizzled with chocolate.
      Mini Pavlova Nests

    Seasonal

    • Orange-Avocado Salad
      Orange-Avocado Salad with Honey Vinaigrette
    • Sausage & Squash Soup in a white mug with ingredients around it.
      Sausage & Squash Soup
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Vanilla Bean Citrus Bars! A crisp, shortbread crust is topped with a layer of sweet, citrusy filling speckled with fragrant vanilla beans. These are the stuff of potluck dreams!
      Vanilla Bean Citrus Bars
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Follow Me on Facebook

    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

    Popular

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta
    • Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
      Moroccan-Spiced Vegetable Soup with Couscous
    • Irish Cheddar & Cabbage Hash Brown Skillet on a dark green surface with a striped kitchen towel beside it.
      Irish Cheddar & Cabbage Hash Brown Skillet
    • A pavlova nest with coconut custard filling sprinkled with coconut flakes and drizzled with chocolate.
      Mini Pavlova Nests

    Seasonal

    • Orange-Avocado Salad
      Orange-Avocado Salad with Honey Vinaigrette
    • Sausage & Squash Soup in a white mug with ingredients around it.
      Sausage & Squash Soup
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Vanilla Bean Citrus Bars! A crisp, shortbread crust is topped with a layer of sweet, citrusy filling speckled with fragrant vanilla beans. These are the stuff of potluck dreams!
      Vanilla Bean Citrus Bars

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! and get recipes delivered to your inbox.

    Contact

    • Contact
    • Work with Me

    Copyright © 2025 · The Kitchen Prep ·