If you’re looking for the perfect dessert to serve at your upcoming party, try making this chocolate cranberry rugelach. Rugelach is a famous Jewish-filled pastry that can be enjoyed with almost any filling. However our version boasts a yummy cream cheese dough and a mouthwatering filling with walnuts, chocolate, cranberries and cinnamon. Take a look at other you can enjoy with this treat!
How To Make Chocolate Cranberry Rugelach
Delight in a sweet Jewish pastry with this chocolate cranberry rugelach made with cream cheese dough packed with cinnamon-spiced filling.
- 2⅔cupsall purpose flour
- ¼cuppowdered sugar
- 8ozcream cheese,at room temperature
- 1cupunsalted butter,(2 sticks), at room temperature
- 1tspvanilla extract
- ⅔cupbittersweet chocolate,finely chopped , (60 to 70% or 60%), bittersweet chocolate baking chips, such as Ghirardelli
- ⅔cupsdried cranberries
- 4tspground cinnamon
To Finish The Cookies:
- 1large egg
- 4tbspgranulated sugar,or natural cane sugar
In a bowl, whisk the flour, powdered sugar, and salt until blended.
In the bowl of a stand mixer with the paddle attachment on low speed, mix the cream cheese, butter, and vanilla until smooth. With the mixer on low speed, gradually add the dry ingredients to the bowl, mixing just until the ingredients are combined.
If making by hand: With a sturdy spatula or wooden spoon, mix the cream cheese and butter until very smooth. Gradually add the dry ingredients, stirring until combined.
Turn the dough onto a lightly floured work surface. Divide it into 6 equal portions, and shape each portion into a flat disk about 5 inches in diameter.
Wrap each disk in plastic and refrigerate for 1 hour (or for up to 1 day). For larger rugelach, divide the dough into four pieces to get 4 dozen cookies instead.
When ready to assemble the cookies, make the filling. In a food processor, pulse the walnuts, cranberries, chocolate, and cinnamon until finely chopped. Transfer to a bowl.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Remove one disk of dough from the refrigerator. On a lightly floured work surface, roll it into a 10- to 11-inch circle.
Spread about ⅓ cup of the filling (loosely packed) over the dough; the filling might look a little sparse, but it will be plenty once rolling up the cookies.
Press the filling into the dough with hands (or lightly roll over it with a rolling pin) to press the filling lightly into the dough.
With a pizza cutter or chef’s knife, cut the dough into 12 wedges.
Starting at the outer edge of the circle, roll each wedge toward the center, tucking the dough underneath carefully to keep the filling intact.
Curve the ends toward the center to form a crescent and place it on the baking sheet. Repeat with the remaining dough and filling.
In a small bowl, thoroughly whisk the egg and water with a fork. Brush the cookies with the egg wash and sprinkle them with the sugar.
Bake the rugelach: Bake the cookies for 20 to 25 minutes or until slightly puffed and golden brown on the bottom. Remove and let cool for 3 to 4 minutes.
With a spatula, transfer them to racks to finish cooling. The cookies can be kept at room temperature in an airtight tin for 4 to 5 days, or frozen for up to 2 months.
- Calories: 67.69kcal
- Fat: 4.29g
- Saturated Fat: 2.55g
- Trans Fat: 0.10g
- Monounsaturated Fat: 1.13g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 6.86g
- Fiber: 0.37g
- Sugar: 2.83g
- Protein: 0.86g
- Cholesterol: 12.83mg
- Sodium: 21.25mg
- Calcium: 7.10mg
- Potassium: 18.37mg
- Iron: 0.31mg
- Vitamin A: 34.23µg
- Vitamin C: 0.01mg
Have your own special recipe to share? Submit Your Recipe Today!