Dorie Greenspan's Rugelach With My Raspberry Ginger Jam & Dark Chocolate

Last month I shared with you a recipe for Raspberry & Ginger Jam With Orange Zest & Bourbon. As a little reminder, I was challenged by Driscoll's Berries to incorporate their raspberries into a rugelach recipe from Dorie Greenspan's Baking Chez Moi cookbook. I was provided with a free copy of the book, a few coupons for raspberries and a gift card to use for the ingredients. I was otherwise not compensated for this project and as always all opinions are my own.
I used the dough recipe from Dorie's book exactly as it was written in the book and then for the filling used my Raspberry & Ginger Jam with Orange Zest and chopped dark chocolate.

The dough worked like a dream, but there was a slight issue with my filling....see photos below.

Dorie Greenspan's Rugelach With My Raspberry Ginger Jam & Dark Chocolate

Dorie Greenspan's Rugelach With My Raspberry Ginger Jam & Dark Chocolate
{To save the time, I copied the ingredients/directions from the nifty foodie}

for the dough
4 oz. cold cream cheese
1 stick (8 tbsp.) cold, unsalted butter
1 cup all-purpose flour
1/4 tsp. fine sea salt
1 large egg (for glazing dough)
sanding or granulated sugar, for dusting

Directions:

1. Remove the cream cheese and butter from the refrigerator 10 minutes before you’re ready to make the dough and cut each into 4 equal pieces. This will allow them to slightly soften, but still be cold.
2. After the 10 minutes, place the flour and salt in the bowl of a food processor, and scatter the pieces of butter and cream cheese over the flour/salt. Pulse the mixture 6-10 times, until flour coats the cream cheese and butter. Then, process the mixture, stopping to scrape down the sides of the bowl ever so often, until large curds form in the dough (before it processes into a ball of dough).
3. Place the dough onto a lightly floured surface, mold it into a ball, and divide the dough in half. Then, shape each dough half into a square and wrap the squares in plastic film or wax paper. Place in the refrigerator to chill for at least 2 hours (or up to a day).

I had to make the dough twice because I failed to read the directions properly and my dough turned into a ball (instead of being the texture of large curds). I froze the failed dough to use later and made another batch properly this time around.

I rolled the dough and spread it with jam and chopped dark chocolate, rolled it, and placed it in the freezer before brushing the roll with an egg wash and sprinkling it with raw sugar, and then cutting it into individual pieces and baking.

And then THIS happened: it looks like the chocolate completely oozed out!!! I will not lie: I had a mild panic attack, but then lifted the rugelach from the puddles and carried on ;)

How cute are these??? They are definitely a one bite cookie and are delicious. The dough was flaky and light and I loved the crunch of the raw sugar on top. The filling was not too sweet. Next time I'll try to use mini chocolate chips: according to many of my followers, they will not melt as fast as the chopped chocolate.

I'm planning on baking a few of these rugelach straight from the freezer this weekend!