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Chocolate Cranberry Rugelach
Chocolate Cranberry Rugelach
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
Easy homemade Jewish pastry filled with chocolate and cranberries that freeze and store beautifully.
Ingredients:
  • For the dough:
  • 2 2/3 cups (325 grams) all-purpose flour
  • 1/4 cup (30 grams) powdered sugar
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • For the filling:
  • 1 1/3 cup (160g) walnuts
  • 2/3 cup (66g) finely chopped bittersweet chocolate (60 to 70 percent,) or 60 percent bittersweet chocolate baking chips, such as Ghirardelli
  • 2/3 cups (113g) dried cranberries
  • 4 teaspoons ground cinnamon
  • To finish the cookies:
  • 1 large egg
  • 4 tablespoons granulated sugar or natural cane sugar
Instructions:
  • Prepare the dough: In a bowl, combine flour, powdered sugar, and salt. In a stand mixer with the paddle attachment on low speed, beat cream cheese, butter, and vanilla until smooth. Slowly add the dry ingredients while mixing on low speed until just combined. If mixing by hand, blend cream cheese and butter until smooth, then gradually stir in the dry ingredients until combined.
  • After shaping the dough into 6 equal disks on a floured surface, wrap each disk individually in plastic and chill in the fridge for at least one hour, or up to one day before using.
  • Prepare the filling for the cookies by finely chopping walnuts, cranberries, chocolate, and cinnamon in a food processor. Transfer the mixture to a bowl.
  • Preheat your oven to a toasty 350°F and get those baking sheets dressed up in parchment paper.
  • Take out a chilled disk of dough from the refrigerator. Roll it on a floured surface into a 10- to 11-inch circle. Spread 1/3 cup of filling evenly over the dough, lightly pressing it in with your hands or a rolling pin.
  • Form crescent cookies: Use a pizza cutter or chef’s knife to cut the dough into 12 wedges. Roll each wedge from the outer edge towards the center, ensuring the filling stays intact. Curve the ends towards the center to create a crescent shape. Transfer to a baking sheet and continue with remaining dough and filling.
  • Prepare the egg wash by whisking the egg and water in a small bowl. Brush the cookies with the egg wash and sprinkle with sugar.
  • Bake the rugelach in the oven for 20-25 minutes until slightly puffed and golden brown underneath. Let them cool for 3-4 minutes, then transfer to wire racks to finish cooling. Store the cookies in an airtight tin at room temperature for 4-5 days or freeze for up to 2 months.

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