Description
Deliciously sweet and flaky rugelach filled with chocolate and nuts.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup semisweet chocolate chips, finely chopped
- 1/2 cup finely chopped walnuts or pecans
- 1 large egg
- 1 tablespoon water
- 1/4 cup coarse sugar or additional granulated sugar
- Powdered sugar for dusting (optional)
Instructions
- Make the Dough: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, and vanilla until smooth. Gradually add the flour and salt, mixing until just combined. Divide dough into 4 equal pieces, shape into discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Prepare Filling: In a small bowl, combine the 1/2 cup sugar and cinnamon. Set aside. Finely chop the chocolate and nuts if not already prepared.
- Assemble Rugelach: Preheat oven to 350°F. Line baking sheets with parchment paper. Working with one disc at a time, roll dough into a 9-inch circle on a lightly floured surface. Brush lightly with water. Sprinkle with 2 tablespoons of the cinnamon-sugar mixture, then with 1/4 cup chocolate and 2 tablespoons nuts, leaving a small border around the edge. Press filling gently into dough.
- Cut & Roll: Using a pizza cutter or sharp knife, cut circle into 12 wedges (like a pizza). Starting at the wide end, roll each wedge up toward the point. Place on prepared baking sheet, point-side down, and gently curve into a crescent shape. Repeat with remaining dough.
- Bake: Whisk together egg and water to make an egg wash. Brush each rugelach lightly with egg wash and sprinkle with coarse sugar. Bake for 18-22 minutes or until golden brown. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Notes
- Make sure to refrigerate the dough for the best texture.
- Feel free to substitute the nuts with your favorite type.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg