Raspberry White Chocolate Rugelach: A Sweet and Indulgent Treat

Introduction:
Raspberry white chocolate rugelach is a delightful pastry that combines the tart sweetness of raspberries with the rich creaminess of white chocolate. This handheld dessert is perfect for breakfast, a sweet snack, or as a dessert after a meal.

Ingredients:
For the dough:
- 2 1/4 cups (275g) all-purpose flour, plus extra for dusting
- 1 cup (225g) unsalted butter, chilled and cut into small pieces
- 1/4 cup (50g) cream cheese, chilled and softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract

For the filling:
- 1 cup (150g) fresh or frozen raspberries
- 1/2 cup (115g) white chocolate chips
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon ground cinnamon

Instructions:
1. Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the butter and cream cheese and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs. Add the egg and vanilla and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours, or overnight.
2. Make the filling: In a small bowl, combine the raspberries, white chocolate chips, sugar, and cinnamon.
3. Assemble the rugelach: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. Spread the filling evenly over the dough, leaving a 1-inch (2.5cm) border around the edges. Cut the dough into 12 equal wedges.
4. Bake: Roll up the wedges from the wide end to the narrow end, forming crescents. Place the rugelach on a parchment paper-lined baking sheet and bake for 20-25 minutes, or until golden brown.
5. Let cool and enjoy: Let the rugelach cool on a wire rack before serving.

Tips:
- For a sweeter rugelach, add more sugar to the filling.
- If you don't have fresh raspberries, frozen raspberries will work just as well. Thaw them before using.
- You can use dark chocolate chips instead of white chocolate chips, if desired.
- Rugelach can be stored in an airtight container at room temperature for up to 3 days.