Chocolate Rugelach recipe - first attempt at making, added to my Christmas cookie box

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.

Add 2 cups flour to the food processor and cover the holes on top.

Add 1/4 cup sugar and 1/2 teaspoon salt to the flour and blend together.

Cut 1 cup (2 sticks) unsalted butter into cubes and add to the flour mixture.

Add 8 ounces cream cheese to the mixture and pulse until it resembles small pebbles, about 20-25 pulses.

Empty the mixture onto a surface and press it into a rectangle, folding the dough onto itself.

Separate the dough into quarters, weighing it to ~800 grams, so 200 grams each.

Cover each quarter in plastic wrap and press into a smooth square or rectangle.

Refrigerate the dough for at least 2 hours, or overnight.

Measure out 85 grams bittersweet chocolate and cut 1/4 cup unsalted butter into small cubes.

Melt the chocolate and butter together with a splash of vanilla extract.

In a small pot, heat 88 milliliters heavy cream with 1/4 cup sugar and a pinch of salt over medium heat until the sugar dissolves, about 5 minutes.

Remove from heat and pour the cream mixture over the chocolate and butter, cover and set aside for 5 minutes.

In a bowl, mix 1/2 cup flour, 3 tablespoons sugar, 1.5 tablespoons cocoa powder, and 1/2 teaspoon salt for the crumb filling.

Add 4 tablespoons melted unsalted butter to the crumb filling and mix with a fork.

Return to the fudge and mix until smooth.

Flour your work surface and take out the dough, letting it sit at room temperature for 5 minutes.

Roll the dough into a rectangle shape, eyeballing the size.

Spread 2-3 tablespoons of the fudge onto the rolled out dough.

Sprinkle a fourth of the crumb filling and some chopped walnuts over the fudge.

Roll the dough tightly like a cinnamon roll, ending with the seam on the bottom.

Cut the rolled dough into ~1.5 inch pieces and place them onto a baking sheet covered with plastic wrap.

Repeat the rolling and cutting steps with the remaining dough pieces.

Return all rugelach pieces to the refrigerator to harden for 30-60 minutes.

Arrange the rugelach on two parchment-lined baking sheets.

Brush the tops of each rugelach with egg wash and sprinkle with turbinado sugar.

Bake in a preheated oven at 350 degrees for 20-25 minutes, rotating the baking sheets halfway through.

Bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens