Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup finely chopped walnuts
- 1/4 cup orange marmalade
- 1/4 teaspoon orange zest
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.
2. In a separate large bowl, beat butter and cream cheese until smooth.
3. Add sugar and vanilla extract to the butter mixture and beat until combined.
4. Gradually add flour mixture to the butter mixture and stir until just combined.
5. Divide the dough into two equal portions and shape each portion into a disk.
6. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out one disk of dough into a 9-inch circle.
9. Spread half of the orange marmalade over the dough, leaving a 1/2-inch border around the edge.
10. Sprinkle half of the chocolate chips, walnuts, and orange zest over the marmalade.
11. Using a sharp knife or pizza cutter, cut the dough into 12 equal wedges.
12. Roll each wedge up, starting from the wide end, and place on the prepared baking sheet.
13. Repeat steps 8-12 with the remaining dough and filling ingredients.
14. Brush the rugelach with beaten egg.
15. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
24 rugelach
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 2g
Sodium: 40mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of nut instead of walnuts.
- You can use any type of jam or preserves instead of orange marmalade.
Variations:
- You can add cinnamon or nutmeg to the dough for a spiced flavor.
- You can use white chocolate chips instead of semisweet chocolate chips.
- You can use lemon zest instead of orange zest.
Tips and tricks:
- Make sure the butter and cream cheese are at room temperature before mixing.
- Chill the dough before rolling it out to make it easier to handle.
- Use a sharp knife or pizza cutter to cut the rugelach into wedges.
- Brush the rugelach with beaten egg for a shiny finish.
- Store the rugelach in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the rugelach in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the rugelach, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the rugelach on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate.
Pairings:
Serve with coffee or tea.
Suggested side dishes:
Fruit salad or yogurt.
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 golden brown after 20-25 minutes, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all surfaces before preparing the dough and filling.
Food history:
Rugelach is a traditional Jewish pastry that originated in Eastern Europe.
Flavor profiles:
The chocolate and orange flavors in this rugelach create a sweet and tangy combination.
Serving suggestions:
Serve the rugelach as a dessert or snack.
Related Categories
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Region: Ashkenazi
Taste: Rich, Sweet, Chocolatey, Citrusy, Nutty