Best 2 Chocolate Walnut Rugelach Recipes
Indulge in the delightful flavors of Chocolate Walnut Rugelach, a classic Jewish pastry that combines rich chocolate and crunchy walnuts in a flaky, buttery dough. These bite-sized treats are perfect for special occasions or as a sweet snack. With just a few simple ingredients and a bit of patience, you can create these delectable pastries in the comfort of your own kitchen. In this article, we present two irresistible variations of Chocolate Walnut Rugelach: the classic recipe and a gluten-free version for those with dietary restrictions. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey.
Here are our top 2 tried and tested recipes!
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Steps:
- For dough:
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience.
Provided by Dave in Alpharetta
Categories Dessert
Time 1h35m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- Dough:.
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
- Filling:.
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).
Tips:
- For the best flavor, use high-quality chocolate. A dark chocolate with a cocoa content of at least 70% is ideal.
- If you don't have a rolling pin, you can use a wine bottle or a glass to roll out the dough.
- To make sure the rugelach are evenly baked, rotate the baking sheet halfway through the baking time.
- Let the rugelach cool completely before glazing them. This will help the glaze set properly.
- For a richer flavor, you can brush the rugelach with melted butter before baking.
- You can also add other ingredients to the rugelach filling, such as chopped nuts, dried fruits, or spices.
- Rugelach can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Chocolate walnut rugelach is a delicious and easy-to-make pastry that is perfect for any occasion. With its rich chocolate flavor, crunchy walnuts, and flaky dough, it's sure to be a hit with everyone who tries it. Whether you're looking for a special treat to serve at a party or a simple snack to enjoy at home, chocolate walnut rugelach is the perfect choice.
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