I've never had "real" rugelach before, so I don't know if they turned out how they are supposed to, but I thought they were pretty tasty. The chocolate, cinnamon, and jam go really well together. And of course, the look of both the crescents and the rolls is very unique.
Adapted from Joy of Cooking
Yield: 3 dozen crescents, 2.5 dozen rolls
1 cup butter, softened
6 ounces cream cheese, softened
2 1/4 cups flour
1/3 cup sugar
1 tsp cinnamon
3/4 cup seedless fruit jam (not jelly) (I used raspberry)
3/4 cup chocolate chips
1/2 cup ground walnuts
- Cream butter and cream cheese together until well blended.
- Add flour all at once and beat on low speed just until the dough comes together.
- Divide into thirds. Flatten each third in to a 6 x 4 inch rectangle or a 6 inch circle. Wrap in plastic wrap and refrigerate for 15 minutes.
- In a small bowl, whisk together the sugar and cinnamon.
- Preheat oven to 350F.
- On a generously floured work surface, roll out the dough. For rolled rugelach, roll the rectangle into a 16 x 10 inch rectangle with the long edge parallel to the edge of the work surface. For crescent rugelach, roll the disc into a circle with a 14 inch diameter. The dough should be about 1/8 inch thick. Use a pastry cutter to make the shapes even, removing the excess dough to reroll later.
- Leaving a 1/4 inch border, spread a third of the jam over the dough.
- For rolled rugelach, place the chocolate chips along the edge of the jam on the long side nearest you. For crescent rugelach, sprinkle the chocolate chips over the entire surface.
- Sprinkle the entire surface with a quarter of the cinnamon sugar and a third of the ground walnuts.
- For rolled rugelach, roll the dough, starting with the chocolate chip edge, gently tucking and tightening as you go. Cut the roll into 1 1/2 inch slices.
- For crescent rugelach, cut the circle like a pizza, creating 8 large or 16 small even triangles. Roll up from the wide end to the point.
- Transfer the rugelach to a parchment lined baking sheet.
- Sprinkle each cookie with the remaining cinnamon sugar.
- Bake for 18 to 20 minutes, or until bottoms are light golden (tops will still be blond).
- Transfer the cookies to a rack to cool.
- Repeat with remaining dough. Dough can be rerolled as many times as necessary.