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Chocolate and Walnut Rugelach | URBAN BAKES

Chocolate and Walnut Rugelach

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  • Author: URBAN BAKES
  • Total Time: 3 hours
  • Yield: 24 1x
  • Diet: Vegetarian



Experience a buttery crisp pastry and perfect crunch as you bite into this Chocolate and Walnut Rugelach with a soft cinnamon-spiced spread and toasted walnut center.




  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar, divided
  • 1/2 teaspoon salt
  • 1 cup (226 grams) unsalted butter, cut into small cubes and chilled
  • 4 oz. (113 grams) cream cheese, cut into small cubes and chilled
  • 3 large egg yolks (45 grams), divided
  • 1/2 teaspoon pure vanilla extract
  • powdered sugar for rolling out dough
  • organic cane sugar or any coarse sugar


  • 1/4 cup (28 grams) chopped walnuts
  • 4 oz. (113 grams) semisweet chocolate, chopped
  • 1 tablespoon (14 grams) unsalted butter
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt



  1. DOUGH: In the bowl of a food processor, pulse the flour, 1 tablespoon sugar and salt a few times. Add cubes of butter and cream cheese over the flour mixture. Process on low speed up to 30 seconds or until the mixture resembles coarse crumbs. 
  2. In a small bowl, whisk together 2 egg yolks and vanilla.  Pour over the flour mixture and run the processor on low speed until the mixture starts to clump together into a ball of dough. 
  3. Divide the dough into 3 equal portions and flatten. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
  4. FILLING: Meanwhile, heat the oven to 250°F (120°C). Place chopped walnuts onto a small baking sheet, space evenly and bake for 5 minutes.  Transfer walnuts to a food processor and process on low speed for about 20 seconds until walnuts are minced, set aside. 
  5. In a small bowl, microwave chopped chocolate and butter for 30 seconds and stir. Microwave for an additional 15 seconds and stir.  If the remaining chocolate is smaller than the size of a pea, continue to stir as the residual heat will continue to melt the chocolate. If the chocolate is larger than the size of a pea, reheat once more for 15 seconds and continue to stir until fully melted. 
  6. Once chocolate is melted, mix in sugar, cinnamon, vanilla, salt and minced walnuts.  
  7. ASSEMBLY: When ready to bake, heat the oven to 350°F (175°C). Line two large baking sheets with a silicone baking mat or parchment paper; set aside. 
  8. On a clean dry surface, sprinkle powdered sugar.  Roll dough out into a circle about 1/4 inch (1/2 cm) thick. Note: work the doughs one at a time keeping the remaining two loosely covered on the lined baking sheet. Keep chilled in the fridge until ready to use.  
  9. Spread 1/3 of the chocolate filling on top of each rolled out circle of dough leaving a 1-inch (2.5 cm) border from the edge.  Using a sharp knife cut each circle into 8 spokes. 
  10. Roll each piece of dough beginning with the outer edge and work towards the center. Shape into a crescent and place each piece onto the lined baking sheet about 2 inches apart. 
  11. In a small bowl, whisk remaining egg yolk with the remaining tablespoon of granulated sugar. Brush coat over the tops of each rugelach. Sprinkle the tops with the coarse cane sugar. 
  12. Bake for 20 to 25 minutes or until golden and crispy, rotating the baking sheet halfway through baking.  Allow rugelach to cool on the pan for a few minutes before transferring to a wire rack to cool to room temperature. ENJOY!
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Cookies
  • Cuisine: Jewish

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