Best 2 Chocolate Walnut Rugelach Recipes
Are you looking for a delicious and unique treat to satisfy your sweet cravings? Chocolate Walnut Rugelach is a perfect choice! These delectable pastries are made with a rich and flaky yeast dough, filled with a mixture of melted chocolate, chopped walnuts, and spices. With their distinctive crescent shape and golden-brown crust, they are a feast for the eyes as well as the taste buds. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating these mouthwatering pastries in the comfort of your own kitchen. Get ready to embark on a culinary journey and indulge in the delightful flavors of Chocolate Walnut Rugelach!
Let's cook with our 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:
- Use high-quality chocolate for the best flavor. Look for a chocolate with a cocoa content of at least 70%. Semisweet chocolate is a good option, but you can also use bittersweet or dark chocolate if you prefer a more intense flavor.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- Be careful not to overfill the rugelach with filling. If you do, they will be difficult to roll and may burst open during baking.
- Bake the rugelach until they are golden brown and the chocolate is melted and bubbly.
- Let the rugelach cool slightly before serving. They are best enjoyed warm, but they are also delicious at room temperature.
Conclusion:
Rugelach are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be customized with your favorite fillings. So next time you are looking for a special treat, give rugelach a try!
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