Rugelach

These are delicious little treasures. I can’t decide which version I like better, walnut raisin or chocolate, so I’ve included both options here. They freeze well unbaked, but defrost them before baking.

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Yields about 48 cookies

Dough

  • 2 c all-purpose flour

  • 1⁄2 t baking powder

  • 1⁄4 t kosher salt

  • 8 oz (2 sticks) unsalted butter, room temperature

  • 8 oz cream cheese, room temperature

  • 1⁄4 c granulated sugar

  • 1 t vanilla bean paste, or extract 

Filling Option 1: Chocolate

  • 5 oz finely chopped semisweet chocolate

  • 1 T granulated sugar

  • 1 T brown sugar

  • 2 T cocoa powder 

Filling Option 2: Traditional Walnut Raisin

  • 6 T granulated sugar

  • 4 T brown sugar

  • 1 t cinnamon

  • 1⁄2 c currants or raisins

  • 3⁄4 c finely chopped walnuts

  • 1⁄2 c jam, apricot or raspberry 

Topping

  • 2 T granulated sugar

  • 1⁄2 t cinnamon 

Egg Wash

  • 1 egg beaten with 1 tablespoon milk 

To make the dough, cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until lightened and smooth. Add the sugar, salt, and vanilla. Lower the speed of the mixer and add in the flour and baking powder and mix until just combined. Turn dough out onto a floured work surface and form into a disk. Cut the disk into quarters and wrap each in plastic and refrigerate for at least one hour. 

Make the filling(s) by combining the ingredients. To make half of each, halve the amounts for option 1 and 2. 

Remove dough from the refrigerator. On a lightly floured work surface, roll out each piece to a 9” diameter circle. For chocolate rugelach, sprinkle 1⁄4 of the filling onto each circle and press gently to adhere filling to the dough. For traditional walnut raisin rugelach, spread 2 tablespoons jam on each circle. Top with a scant 1⁄2 cup of filling and press gently to adhere filling to the dough. Cut the circle into 12 wedges. Beginning at the wide end, roll up each wedge like a crescent. Place cookies, points down, on a sheet pan lined with parchment paper. If time allows, chill cookies in the refrigerator for 30 minutes. 

Preheat the oven to 350. 

Remove chilled cookies and brush each with egg wash. Sprinkle cinnamon sugar topping on cookies. Bake for 16-20 minutes until very lightly browned. Transfer cookies to a wire rack to cool. 

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