CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH

Chocolate Chip, Cherry and Walnut Rugelach image

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

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Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup whipping cream (approx)

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.).

*** Explore more Chocolate Chip, Cherry And Walnut Rugelach Recipes »

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Jubayer mia

m.j56@hotmail.com

I've been looking for a good rugelach recipe for ages, and this one is finally it! Thank you for sharing.

Arslan gull

gull.a@yahoo.com

These rugelach were the perfect treat for my holiday party. They were so festive and delicious.

Lal bahadur Subedi

subedi-l@hotmail.fr

I made these rugelach for a bake sale, and they sold out in no time! Everyone loved them.

Layne Shaver

s.layne20@aol.com

I'm not a big fan of chocolate, so I omitted the chocolate chips. The rugelach were still very good.

Alex Harris

h-alex68@hotmail.com

These rugelach were a bit too dry for my liking. I think I'll try adding a little more butter to the dough next time.

Subel Ahmed

subela@hotmail.com

I'm allergic to walnuts, so I substituted chopped pecans. The rugelach were still delicious.

Anees Rajput

rajput.a44@gmail.com

I had a hard time finding sour cherries, so I used fresh cherries instead. They worked just fine.

Coreena Purcer

coreena-purcer7@yahoo.com

These rugelach were a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.

Manny Aldaco

a_manny68@hotmail.com

I've made rugelach before, but this recipe is by far the best one I've tried. The dough was so flaky and the filling was so flavorful.

Diane Oliveira

dianeoliveira87@gmail.com

These rugelach were so easy to make! I was able to whip up a batch in no time. And they turned out so beautifully.

Zakir Don

z.don@gmail.com

I'm not a huge fan of cherries, but I really enjoyed these rugelach. The chocolate chips and walnuts balanced out the tartness of the cherries perfectly.

denisa chrispin

denisa-c@aol.com

These rugelach were a bit more work than I expected, but they were definitely worth it. They're so delicious and everyone who tried them raved about them.