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Chocolate Chip Rugelach

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READ REVIEWS (1)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 50 mins total
1 hr 30 mins prep

Recipe Filed Under
Cheese, Chocolate, Nut, Jewish, Baking, Kid-Friendly, Dessert, Cookie, Rosh Hashanah & Yom Kippur

Provided By: Lauren Braun Costello

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Ingredients

Makes: dozen

Dough Ingredients:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup sugar

1 pinch kosher salt

2 cups flour

Filling Ingredients:

1/2 cup apricot preserves, purred in a food processor

2 cups miniature chocolate chips

Topping Ingredients:

1/2 cup ground almonds

1/4 cup sugar

1/2 teaspoon cinnamon

Directions

Using a hand or standing mixer, beat the cream cheese and butter until light and fluffy, about 1 minute. Add the sugar and salt, and blend well. Add the flour and mix until just combined (do NOT overbeat). On a floured cutting board, roll the dough into a ball. Cut the ball in quarters and shape each quarter into a disk. Wrap each piece in plastic and chill in freezer for 1 hour.

Meanwhile, prep the filling ingredients by processing the apricot preserves and measuring the chips. Then prepare the topping ingredients by combining the ingredients in a bowl. Preheat the oven to 350 F.

Remove the dough from the freezer one disk at a time. Roll each ball of dough into a large circle, about 1/8-inch thick, on a floured cutting board. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup chocolate chips. Press the chips lightly into the dough. Using a pizza cutter if you have one, cut the circle into 12 equal wedges. Roll each wedge, starting from the wide end and ending with the point, to form a crescent.

Dip each rugelach into the topping mixture and coat on all sides. Place the cookies 2 inches apart on a baking sheet, either greased or lined with a nonstick liner. Chill for 15 minutes before baking.

Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Store in an airtight container for up to one week.

Note: This cream cheese dough is very delicate and difficult to work with once it warms. It is essential to work quickly as you roll and cut each disk.