Buttery, Flaky, Chocolaty Rugelach

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be healthier.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories and pecans are often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

In a food processor, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, and a heaping 1/4 teaspoon of table salt.

Add 1 cup of cold unsalted butter and 6 ounces of cold cream cheese, cut into small pieces, to the dry ingredients in the food processor.

Also add 1/3 cup of full fat sour cream and pulse until combined, stopping when the dough is shaggy but holds together when pinched.

Transfer the dough to a clean surface and shape it into a rectangle, then cut it into 4 even pieces.

Wrap each piece in plastic wrap, forming them into round discs about 1/2 to 1 inch thick, and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

Prepare the chocolate filling by breaking 8 ounces of semi-sweet chocolate into small pieces and melting it in a microwave-safe bowl in 15-20 second increments, stirring until smooth.

Add 1/4 cup of firmly packed light brown sugar and a heaping 1/4 teaspoon of ground cinnamon to the melted chocolate and stir until combined, then set aside.

Take one disc of dough from the fridge and roll it out on a lightly floured surface into a circle about 1/8 inch thick and 9 to 10 inches in diameter.

Trim the edges of the dough with a pizza cutter if desired for a neater appearance.

Spread about 1/4 of the chocolate filling onto the center of the dough, leaving a perimeter around the edge.

Cut the dough into 16 wedges using a pizza cutter, then roll each wedge from the thicker edge towards the center to form crescents.

Transfer the rolled rugelach to a parchment paper lined baking sheet, spacing them about 2 inches apart.

Brush the rugelach with an egg wash made from 1 beaten egg and 1 teaspoon of water using a pastry brush.

Sprinkle turbinado sugar over the top for extra flavor and texture.

Bake in the preheated oven for about 20 to 25 minutes, or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens