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
CHOCOLATE AND WALNUT FILLING
- 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
- 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.
- 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.
- Divide the dough into 3 equal portions and flatten. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
- 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.
- 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.
- Once chocolate is melted, mix in sugar, cinnamon, vanilla, salt and minced walnuts.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Keywords: rugelach, holiday cookies, chocolate and walnut, chocolate filling for cookies, nut filling, cream cheese cookies