Rosh Hashanah
Matcha Rugelach with Black Sesame Filling
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5 Reviews
Liza P.
January 4, 2021
I had fun making these and love the color. I didn't make the filling, used ube jam instead (needed to use it up). The matcha flavor was a bit too strong, so I'll half the amount next time. Could be the type of matcha I used. Overall though it's a great recipe.
Erica
March 22, 2016
I made the filling first so I could judge for myself. If you cook the filling way down to the perfect consistency - and wow, is that finger licking good, there is enough for half the dough. l made half the dough recipe and I needed to add a bit more flour than written for as the dough was too soft, but with that one minor adjustment and a good long chill ( I got impatient and stuck it in the freezer) these were pretty yummy. Mine weren't as green as yours, but I didn't use an egg wash so that might be why. You have to let them cool to get the full effect, but I think they're sophisticated and tasty. Very innovative take on a classic!
Crumbs A.
March 22, 2016
Thank you so much for your kind comments! I'm going to go ahead and update the filling recipe as per your suggestion. So glad they turned out yummy for you.
Erica
March 20, 2016
is there enough filling as written in the recipe for all four dough circles? Or do we need to quadruple the filling? I've been making rugelach forever and never vary from my chocolate, dried cranberry and sugar-cinnamon filling. As a devotee of black sesame seeds, this sounds amazing (and looks SO bizarre!).
Crumbs A.
March 20, 2016
This recipe should make enough filling for all of the dough. When I made these, I only made one circle's worth of matcha/black sesame cookies and had quite a bit of filling left over after making a full batch of it. My grandmother has been making more traditional varieties since before I was born and these were a super fun change of pace! I love the bright green color the matcha lends.
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