Raspberry, White Chocolate & Coconut Rugelach recipe

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FOR THE DOUGH

• 4 ounces (113 grams) cold cream cheese

• 1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter

• 1 cup (136 grams) all purpose flour

• 1/4 teaspoon fine sea salt

FOR THE FILLING (PLEASE SEE THE COOKBOOK FOR DORIES VERSION)

• 1 cup (120 grams) sweetened shredded coconut

• 4 ounces (113 grams) chopped white chocolate

• 1 cup (123 grams) fresh raspberries, mashed

• 2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled

• 3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste

• 1 large egg, for glazing

• sanding or granulated sugar for dusting

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click to open the full recipe

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All the credits of this recipe belong to marlameridith.com, visit their website.

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