Name: Chocolate-Walnut Rugelach
Ingredients: 3 1/2 ounces dark chocolate, finely chopped; 3 1/2 cups all-purpose flour, divided; 1 egg white, lightly beaten; 1 1/2 cups unsalted butter, softened; 3 1/2 ounces milk chocolate, finely chopped; 1 1/2 teaspoons ground cinnamon; 3 1/2 ounces semi-sweet, finely chopped; 1/2 cup confectioners’ sugar, plus more for garnish; 12 ounces cream cheese, softened; 3/4 cup granulated sugar; 1/2 teaspoon kosher salt; 1/2 cup walnuts, finely chopped

Rugelach

What are the basic ingredients for Rugelach?

Do I need any special equipment to make Rugelach?

Can I substitute some of the ingredients in the recipe?

How do I prevent the Rugelach from spreading too much while baking?

How do I know when the Rugelach are done baking?

Can I adjust the sweetness of the Rugelach to my taste?

How should I store the leftover Rugelach?

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

Milk

Eggs

Tree Nuts

Wheat

Vegetarian

Chocolate Candy

gram

dark chocolate

Flour & Meal

all purpose flour

eggs

Butter & Margarine

unsalted butter

milk chocolate

Seasonings

ground cinnamon

Baking Chocolate & Chips

semi sweet chocolate

Sugars & Sweeteners

powdered sugar

Cheese

cream cheese

sugar

Coarse Salt

Nuts Seeds & Mixes

walnuts

Phosphorus

Minerals

Vitamin D

Vitamins

Added Sugar

Sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Choline

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Selenium

Vitamin A

Lycopene

Vitamin C

Vitamin K

Trans fatty acids

Lactose

Carbohydrates

Folic Acid (B9)

Niacin (B3)

Manganese

Copper

Zinc

Sodium

Potassium

Calcium

Dietary Fiber

Protein

Calories

Water

Cholesterol

Beta-cryptoxanthin

Beta-carotene

Dietary Folate Equivalents

Pantothenic acid (B5)

Magnesium

Iron

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Everyone loves homemade cookies during the holidays. These traditional Hanukkah treats are bite-size crescent-shaped cookies that can have any of several fillings including raisins and nuts, poppy seed paste or jam. Like this recipe, rugalach are usually made with a rich cream-cheese dough, which tastes fancy and difficult but is very easy to make. The dough bakes up into a flaky, buttery pastry with a wonderful spice-filled interior. Making this recipe will remind you of making crescent cinnamon rolls as a child and, like those breakfast treats, these cookies will go just as fast. Plan on baking up a batch for a holiday brunch for your overnight guests. Be sure to chill the prepared cookies in the refrigerator for 20 minutes before baking to prevent the filling from leaking out. Homemade food gifts are always a nice idea during the holidays. Package rugelach in a pretty decorative tin and cushion the cookies with colorful tissue paper.

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The homemade cherry filling is what stands out in this recipe!

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Chocolate-Walnut Rugelach

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