Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1 egg yolk
- 1 tablespoon milk
Special Equipment Needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In a medium bowl, whisk together flour and salt. Set aside.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Add granulated sugar and beat until light and fluffy.
4. Gradually add flour mixture and beat until just combined.
5. Divide dough into 4 equal portions and shape each into a disk.
6. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
7. Preheat oven to 350°F and line a baking sheet with parchment paper.
8. In a small bowl, mix together brown sugar and cinnamon. Set aside.
9. On a lightly floured surface, roll out one disk of dough into a 10-inch circle.
10. Sprinkle 2 tablespoons of cinnamon sugar mixture over the dough.
11. Sprinkle 2 tablespoons of chocolate chips and 2 tablespoons of chopped walnuts over the cinnamon sugar mixture.
12. Cut the dough into 12 wedges.
13. Roll up each wedge, starting from the wide end and ending at the point.
14. Place the rugelach on the prepared baking sheet, with the point tucked underneath.
15. Repeat with the remaining dough and filling.
16. In a small bowl, whisk together egg yolk and milk.
17. Brush the egg wash over the rugelach.
18. Bake for 20-25 minutes, or until golden brown.
19. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 20-25 minutes
Total time: 1 hour 55 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes 48 rugelach.
Nutritional information:
Per serving (1 rugelach):
Calories: 100
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 20mg
Total Carbohydrates: 8g
Dietary Fiber: 0g
Sugars: 4g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
- You can use milk chocolate chips instead of semisweet chocolate chips.
- You can use pecans or almonds instead of walnuts.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the filling.
- Use a different spice, such as nutmeg or ginger, instead of cinnamon.
- Drizzle melted chocolate over the cooled rugelach for an extra chocolatey treat.
Tips and Tricks:
- Make sure the butter and cream cheese are softened to room temperature before beating them together.
- Don't overwork the dough when adding the flour mixture, or the rugelach will be tough.
- If the dough becomes too soft while rolling out, refrigerate it for 10-15 minutes before continuing.
- You can freeze the rugelach before baking for up to 3 months. Just thaw in the refrigerator overnight before baking.
Storage Instructions:
Store the rugelach in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat, place the rugelach on a baking sheet and bake at 350°F for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the rugelach on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped walnuts or chocolate shavings over the rugelach.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Fruit salad or yogurt parfait.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the rugelach are not browning evenly, rotate the baking sheet halfway through baking.
Food Safety Advice:
- Make sure to wash your hands and all equipment before starting.
- Use pasteurized eggs for the egg wash.
Food History:
Rugelach is a Jewish pastry that originated in Poland. It is traditionally made with a cream cheese dough and filled with jam, nuts, and cinnamon.
Flavor Profiles:
Sweet, buttery, chocolatey, and cinnamon-spiced.
Serving Suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Israeli
Taste: Sweet, Rich, Chocolatey, Cinnamon, Nutty, Cinnamon-Spiced