Raspberry white chocolate rugelach
Ingredients
- 225g soft cheese, at room temperature
- 225g butter, softened
- 50g caster sugar
- ¼ tsp fine salt
- 1 tsp vanilla extract
- 250-280g plain flour, plus extra for dusting
- 1 egg, beaten to glaze
- 5 tbsp seedless raspberry jam
- 150g white chocolate, very finely chopped
- 100g white chocolate, broken into pieces
- 1 tsp vegetable oil
- 6g freeze-dried raspberries, crumbled
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