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4.72 from 7 votes

Walnut and Cocoa Rugelach

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Author: Mihaela K. Sebrek

Ingredients

  • 200 grams cold butter 7 oz, cubed
  • 200 grams cream cheese 7 oz, cold
  • 250 grams all-purpose/plain flour 2 cups
  • 1 Tablespoon granulated sugar
  • ½ teaspoon salt
  • Filling:
  • 200 grams walnuts 7 oz, whole
  • 1 tablespoon cocoa powder
  • 100 grams brown sugar 1/2 cup
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

more

  • powdered sugar for dusting

Instructions

  • In the bowl of a food processor add flour, sugar and salt, pulse a fe times until combined. Add butter and pulse until mixture becomes crumbly. Add cream cheese and keep pulsing just until the dough forms chunks, and you can squeeze it together.
  • Transfer the dough onto a work surface and gather the pieces into a ball. Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges. The smoother the edges, the less prone they will be to cracking later on. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
  • To make the filling, process the walnuts, cocoa, sugar, honey and vanilla in a food processor or blender until finely chopped and well combined.
  • Preheat your oven to 180 °C (350 °F) and line a couple of baking sheets with parchment paper, set them aside.
  • Take 1 disk of dough from the refrigerator and let it sit on the counter for 1 to 2 minutes to warm up slightly, keeping other disks chilled until ready to roll them.
  • On a lightly floured surface, roll dough into a 22-23 cm (9 inch) circle. Use your fingers to spread about 1/3 of the filling onto the round, leaving a 1 cm (1/2 inch) border around the edges and gently patting the filling to help anchor it to the dough. Using a pizza cutter or sharp knife, cut the dough into 12 wedges (if you want your rugelach smaller cut into 16 wedges). Roll each wedge up, beginning with the wide end and ending with the narrow end. Place seam side down on baking sheet.
  • Repeat with the remaining two discs of dough.
  • Bake the rugelach for 25 – 30 minutes, or until golden brown. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
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