Saturday, May 07, 2005

Chocolate Chip Rugelach

Chocolate Chip Rugelach (Adapted from MS Baking Handbook)

For the dough

16 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 teaspoon salt
3 large egg yolks
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour

For the filling

4 ounces walnut halves, toasted and cooled
1/4 cup granulated sugar
1/8 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons apricot jelly, melted
12 ounces mini semisweet chocolate chips
1 large egg, lightly beaten
raw sugar to sprinkle on top

To make the dough

In a large bowl, beat together butter and cream cheese until thoroughly combined. Add sugar and beat until light and fluffy. Beat in egg yolks, one at a time, until completely combined. Mix in vanilla and salt. Add flour and mix just until combined. Scoop the dough onto a lightly floured surface and evenly divide into 3 pieces. Pat into disks and wrap tightly in plastic wrap. Place in the refrigerate to chill for at least 1 hour.

To make the filling

In a food processor, add walnuts, sugar, cinnamon, and salt. Pulse until fine.

To assemble and bake cookies

Preheat the oven to 325

On a lightly floured surface, roll one piece of dough into a 10" round, about 1/4" thick. Brush the top with the apricot jelly. If desired, place a small cap in the center of the dough just to keep that area clean from the filling - I did this just so the small tail would have some sticking power. Remove it after you add the walnuts and chips. Scatter the top with one-third of the walnut mixture and one-third of the chocolate chips. Take your rolling pin and gently roll over the top and evenly press the filling into the dough.

Cut the round into 16 wedges. Beginning at the widest part of each wedge, roll the dough up, making sure the point is underneath the shaped cookie. Place on baking sheets lined with parchment paper. Repeat with remaining dough and filling. Brush the tops of each cookie with the beaten egg and scatter the tops with raw sugar. Bake until golden brown, 20 to 30 minutes.

Makes 48 cookies.

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  1. I have made rugelach once in the past, and yours looks a million times better than mine! Great job--I am impressed! The ice cubes on the counter are a good tip...if I ever get brave enough to try making it again I will try it.


  2. Courtney - Thanks! I like using that trick for a lot of pastry. It is an extra step, but it has saved some headaches!