Chocolate-Walnut Rugelach Recipe on Food52

Make Ahead

Chocolate-Walnut Rugelach

by:
December 11, 2020
5 Ratings
Chocolate-Walnut Rugelach
Photo by Rocky Luten
Author Notes

Three types of chocolate make for a rich rugelach that's not too sweet, but perfectly flaky. —Jake Cohen

  • Makes 6 dozen
Ingredients
  • For the Dough:
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon kosher salt
  • 1/2 cup confectioners’ sugar, plus more for garnish
  • 1 egg white, lightly beaten
  • For the Filling:
  • 3 1/2 ounces dark chocolate, finely chopped
  • 3 1/2 ounces milk chocolate, finely chopped
  • 3 1/2 ounces semi-sweet, finely chopped
  • 3/4 cup granulated sugar
  • 1/2 cup walnuts, finely chopped
  • 1 1/2 teaspoons ground cinnamon
In This Recipe
Directions
  1. 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.
  2. Make the filling: In a medium bowl, toss all the filling ingredients to combine.
  3. 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.
  4. 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.
  5. 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.
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    4 Reviews

    alycebyrne@yahoo.com
    [email protected] 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!!
     
    margaret
    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
    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
    AntoniaJames March 22, 2018
    Yes, please (and thank you). ;o)