Rugelach, the jack of all trades dessert...it’s somewhere between a pastry and a cookie with several options for filling. From chocolate, to Nutella ::aka the most perfect food in the world:: to jam and nuts, the filling options are endless, which is what makes them so ideal for the holiday season. This classic Jewish dessert is always a crowd pleaser, due to its buttery, flaky croissant-like crust and finger food quality. And now, I’m going to show you how to elevate this recipe using enriched butter from the MagicalButter machine. Rugelach is the perfect balance of small and delectable, so even if you don’t celebrate Hanukkah, you should still totally make these!
- 1 cup MagicalButter butter [read our HOW TO: MagicalButter]
- 1 cup cream cheese
- ⅓ cup sour cream
- 2 cups all purpose flour
- ¼ tsp salt
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 1 cup finely chopped walnuts
- ½ cup semi-sweet chocolate chips
1. Cut the MagicalButter butter and cream cheese into cubes.
2. In a food processor pulse the MagicalButter butter, cream cheese, sour cream, flour, and salt until soft.
3. Form the dough into four equal disks. Wrap each disk with seran wrap and refrigerate for a minimum of 2 hours and a maximum of 2 days.
4. Preheat the oven to 350° F and line two baking pans with parchment paper.
5. In a bowl, mix the sugar, cinnamon, chopped walnuts, and chocolate chips.
6. Once the dough is chilled, roll each disk into a 9-inch circle (keep the remaining dough in the refrigerator until you are ready to roll them).
7. Sprinkle the dough with the sugar mixture, and press lightly into the dough.
8. With a sharp knife or pizza cutter, slice the dough into 12 wedges (just like how you would cut a pizza).
9. Roll each wedge from the wide end to the narrow end.
10. Place each rugelach on the prepared baking pan and bake on the middle rack for 20-25 minutes, until lightly golden.
11. Allow to cool on wire racks and store in an airtight container if you’re not serving them right away.