Make Ahead
by: Jake Cohen
March20,2018
4.4
7 Ratings
- Makes 6 dozen
Jump to Recipe
Author Notes
Three types of chocolate make for a rich rugelach that's not too sweet, but perfectly flaky. —Jake Cohen
- Test Kitchen-Approved
What You'll Need
Ingredients
- For the Dough:
- 1 1/2 cups(3 sticks) unsalted butter, softened
- 12 ouncescream cheese, softened
- 3 1/2 cupsall-purpose flour, divided
- 1/2 teaspoonkosher salt
- 1/2 cupconfectioners’ sugar, plus more for garnish
- 1 egg white, lightly beaten
- For the Filling:
- 3 1/2 ouncesdark chocolate, finely chopped
- 3 1/2 ouncesmilk chocolate, finely chopped
- 3 1/2 ouncessemi-sweet, finely chopped
- 3/4 cupgranulated sugar
- 1/2 cupwalnuts, finely chopped
- 1 1/2 teaspoonsground cinnamon
Directions
- Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the cream cheese until light and fluffy. Add 3 cups of the flour and salt and mix until a smooth dough forms. Wrap in plastic and refrigerate for 2 hours. In a small bowl, mix the remaining 1/2 cup flour with the confectioners’ sugar.
- Make the filling: In a medium bowl, toss all the filling ingredients to combine.
- Preheat the oven to 375°. Divide the dough into 6 equal parts. Working with one piece at a time, roll a piece of dough using the flour-sugar mixture into an 18-by-5 inch strip, 1/8-inch thick. Sprinkle 1/6 of the filling mixture over the strip and lightly press in. Starting at the wider length, roll up to seal in the chocolate.
- Cut each rolled up strip into 12 pieces. Place on a sheet pan, 2-inch apart. Repeat with the remaining dough and filling until all 6 dozen rugelach are made.
- Brush all the cookies with the egg white to coat. Bake until golden brown, rotating halfway through, 18 to 20 minutes. Let cool completely, garnish with more confectioners’ sugar, then serve.
Tags:
- Cookie
- Chocolate
- Cream Cheese
- Make Ahead
- Sheet Pan
- Hanukkah
- Rosh Hashanah
- Dessert
See what other Food52ers are saying.
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9 Reviews
Smaug February 7, 2023
I did some experiments in hope of finding a better way to handle the chocolate, but no soap- I ended up with a filling much like this, chopped with a knife. I don't use the sugar and cinnamon (I loathe cinnamon with chocolate), instead used a thin layer of raspberry jam under the chocolate/walnuts. I found that, with some care, the more traditional croissant shape worked fine- a little bit of squeeze out, but not bad and the chocolate didn't burn (it was mostly jam- anything with moisture in it is going to boil up and squeeze out), so the squeeze out is the usual crispy sweet cook's treat.
Peggy M. December 20, 2022
Delicious and true, it isn’t too sweet - but somehow the filling just stayed dry and never got melted or soft. I would do a milk wash rather than egg whites and not sure what the purpose was to combine flour with confectioner sugar to sprinkle on top. Was it to make it more crunchy? Dough was good.
Smaug February 2, 2023
I think the flour/confectioners' sugar was just for rolling the dough, rather than just using flour.
Megan C. December 23, 2021
First time making these. Delicious! Will make again.
[emailprotected] February 21, 2021
I am sorry to say that I found the directions very confusing....especially making the dough. The filling is excellent. My dough was not good because of the confusion in the directions. Please rewrite the recipe so that only the ingredients that go IN THE DOUGH are under the headline marked: DOUGH!!
Smaug January 18, 2023
I can't see how it could be much clearer or simpler- butter, cream cheese, flour and salt- most recipes I've seen for rugelach dough have some add ins such as vanilla, cinnamon, brown butter.
margaret December 12, 2020
Best rugelach I have ever made! they have a croissant-like dough that stays crispy even the next day. I made a half a batch and used pecans instead of walnuts and milk chocolate chips ( cus that's what I had). make sure you roll the dough pretty tight, otherwise the filling will all fall out. Also the recipe is a little confusing about what to do with the confectioners sugar and flour mixture, but read in the comments that you roll the dough in it - thank you for posting that and Jake thank you for sharing this recipe!!!!
margaret December 12, 2020
Best rugelach I have ever made! they have a croissant-like dough that stays crispy even the next day. I made a half a batch and used pecans instead of walnuts and milk chocolate chips ( cus that's what I had). make usre you roll the dough pretty tight, otherwise the filling will all fall out. Also the recipe is a little confusing about what to do with the confectioners sugar and flour mixture, but read in the comments that you roll the dough in it - thank you for posting that and Jake thank you for sharing this recipe!!!!
AntoniaJames March 22, 2018
Yes, please (and thank you). ;o)
