| Rugelach are a cross between a cookie and a little | | | | or hand held mixer until light and fluffy. Then beat |
| rolled up pastry. They are a Jewish sweet treat | | | | in the egg yolks and vanilla. Slowly mix in the flour |
| that is traditionally rolled into a crescent-shape. | | | | mixture until it is just combined. |
| This recipe uses a chocolate chip, walnuts and | | | | Transfer the dough to a lightly floured surface, |
| cocoa filling, this recipe will take some time, | | | | and knead the dough just until it is smooth. Then |
| because the dough needs to chill, and then rolled | | | | divide the dough into halves, and shape each piece |
| out, and cut. | | | | into a disk. Wrap each disk in wax paper or plastic |
| For the cream cheese dough you will need: | | | | wrap and chill for at least two hours or overnight. |
| 2 3/4 Cups all purpose flour | | | | On a lightly floured surface, roll out one disk of |
| 1/2 Cup sugar | | | | dough at a time into a large round. Spread half of |
| 1/2 Teaspoon salt | | | | the chocolate chip mixture evenly over the dough. |
| 2 sticks unsalted butter, softened | | | | Using a pastry cutter or paring knife, you will then |
| 8 Ounces of cream cheese, softened | | | | cut the dough into about 16 wedges. Starting at |
| 1/2 Teaspoon vanilla | | | | the wider end, roll each pastry up in jelly-roll |
| 2 Large egg yolks | | | | fashion, ending with the pointed edge resting on |
| Chocolate Chip Filling: | | | | top of each cookie. Roll the remaining rugelach in |
| 1/4 Cup semi-sweet or bittersweet chocolate | | | | the same manner. |
| chips | | | | Preheat the oven to 350F if you have an electric |
| 3/4 Cup finely chopped walnuts | | | | oven, and 325F if you have a gas oven. Turn off |
| 1/2 Cup sugar | | | | the convection fan if you have a gas oven with |
| 1 Tablespoon unsweetened powdered cocoa | | | | the convection features. |
| 1/2 Teaspoon cinnamon | | | | Lay the cookies on a lightly greased cookie sheet, |
| You will combine all of the above ingredients in a | | | | or on a silicon mat If you prefer to use them. |
| bowl and set aside for a minute. | | | | You will then brush each pastry very lightly with |
| Glaze: | | | | the egg wash. You will then bake the rugelach for |
| 1 Beaten egg yolk | | | | about 10-15 minutes, and then turn them 180 |
| 1/4 Cup water | | | | degrees in the oven to make sure they are |
| 1/4 Cup sugar | | | | cooked evenly. You will want to cook them until |
| Combine the three ingredients above and set | | | | they are golden brown in color, about 25-30 |
| aside. | | | | minutes, watching closely to make sure they do |
| To make the dough, whisk together the flour, | | | | not burn on the bottom. Remove from the oven |
| sugar and salt. In another large bowl, beat | | | | and cool on wire baking racks until cool enough to |
| together the butter and cream in a mix-master | | | | eat. Enjoy! |