Gluten-Free Chocolate-Raspberry Rugelach Cookies
These simplified rugelach cookies transform refrigerated pie crust into flaky, buttery pastries filled with sweet raspberry preserves, toasted pecans, and chocolate chips. The triangular cookies are rolled and baked until golden, then dusted with powdered sugar. Perfect for holidays, afternoon tea, or when you want bakery-style cookies without the fuss of making dough from scratch. The combination of tart raspberry and rich chocolate creates an irresistible flavor balance in every bite.
Ingredients
- 1 crust refrigerated Pillsbury pie crust from 14.1 oz box, softened as directed
- 3 tablespoons raspberry preservesapricot or strawberry preserves1:1sweet
similar sweetness and texture
- ¼ cup pecans, finely chopped toasted
- 2 tablespoons miniature semisweet chocolate chips
- 1 egg, beaten
- 2 teaspoons powdered sugar
Instructions
- 1
Heat oven to 400°F and line large cookie sheet with parchment paper
- 2
Unroll pie crust on work surface and spread preserves to within 1/4-inch from edge
- 3
Sprinkle with pecans and chocolate chips
- 4
Cut crust into 16 triangles with sharp knife
- 5
Roll up each triangle starting at shortest side and rolling to opposite point
- 6
Place point-side-down, 1 inch apart on cookie sheets
- 7
Brush with beaten egg
- 8
Bake 12 to 14 minutes or until golden brown
- 9
Cool 1 minute then remove to cooling racks
- 10
Cool 5 minutes and sprinkle with powdered sugar
- 11
Cool completely, about 30 minutes
Tips
Make sure pie crust is properly softened but still cold enough to handle without tearing when rolling.
Don't overfill with preserves or the filling will leak out during baking and make rolling difficult.
For extra flavor, toast the pecans yourself in a dry skillet for 2-3 minutes until fragrant.
Good to Know
Store in airtight container at room temperature up to 3 days
Can assemble and refrigerate unbaked cookies up to 4 hours before baking
Serve at room temperature, dust with additional powdered sugar if desired
Common Mistakes
Don't overbake or cookies will be dry and hard
Seal edges well when rolling to prevent filling from leaking out
Substitutions
similar sweetness and texture
FAQ
Can I use homemade pie crust instead?
Yes, use your favorite pie crust recipe. You'll need enough dough for one single pie crust.
How long do these cookies keep?
Store covered at room temperature for up to 3 days or freeze for up to 2 months.
Can I make these ahead of time?
Yes, assemble the unbaked cookies and refrigerate up to 4 hours, then bake as directed.