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Chocolate Walnut Rugelach

Chocolate Walnut Rugelach




24 Pastries


50 Minutes


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  • 2 ½ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon fine salt
  • ¼ teaspoon Fleischmann’s Baking Powder
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter, cold & cubed
  • 8 oz cream cheese, cold & cubed
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped walnuts
  • ½ cup finely chopped raisins
  • 1 cup holiday jam or marmalade


Chocolate Walnut Rugelach


  1. To the bowl of a food processor add the flour, sugar, salt, baking powder & cinnamon. Pulse until blended.
  2. Add the butter & cream cheese. Pulse until a crumbly mixture is formed.
  3. Add the egg yolks & vanilla. Pulse until dough comes together. Transfer dough onto a lightly floured surface & divide the dough in half. Shape into discs & wrap in plastic wrap. Refrigerate for 60 minutes.
  4. As the dough chills prepare the filling. In a small mixing bowl stir together walnuts, raisins & jam.
  5. On a floured surface roll out each dough to a ¼-inch thick 12-inch circle. Trim edges to create a clean circle if desired.
  6. Evenly divide the filling between the two rounds of dough & use an offset spatula to spread an even thin layer.
  7. Slice into 16 triangles (as if you were slicing a round pizza). Tightly roll each cookie working from the outer edges to the inner edges.
  8. Transfer cookies to a lined baking sheet. Brush with egg wash & sprinkle with coarse sugar. Refrigerate until firm, about 60 minutes.
  9. Bake at 375(f) degrees for 20 to 25 minutes.


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