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Cherry Chocolate Rugelach Recipe

Ingredients

How to make it

  • Cream the butter with the cream cheese in a large bowl.
  • Slowly add the flour, blending well.
  • Knead with your hands until it is the consistency of dough.
  • Separate into 3 loaves and refrigerate for 2 hours or overnight, wrapped in cellophane.
  • Remove from fridge and working with only one loaf at a time, knead dough with your hands slightly until the dough is pliable.
  • Pinch off small pieces and either roll out into small squares or circles about 2 x2 inches.
  • Sprinkle sparingly with sugar.
  • Fill one end of dough with a few chips and cherry pieces and roll dough up.
  • Place each cookie with side down on pan covered with "release foil or a silicone baking mat.
  • Bake at 375 degrees for approx. 10 minutes or until golden brown, cool and place on plate; sprinkle with powdered sugar.

Reviews & Comments 8

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  • jandee 14 years ago
    This sounds really good.
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  • lenora 15 years ago
    For the first time I saw the term rugelach and didn't know what it was. I see this recipe and not only does it seem easy it's something I would like to do soon. Thanks for the post.
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  • jo_jo_ba 16 years ago
    I used to love this before I got sick... maybe I should whip this up for my Dad this xmas... he loves it!
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    " It was excellent "
    ahmed1 ate it and said...
    Great one.I made it before but in crescent shape and I fried it.Thanks for sharing.
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  • borinda 16 years ago
    What a nice variation on rugelach filling. Like Dond, our family has always done the circle of dough and then cut the wedges, rolled from the wide end in... and then devoured them once baked, I can sadly say rugelach even taste good frozen. Oy.
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  • shirleyoma 16 years ago
    Oh now, this just sounds devine, gotta try this one, thanks for the extra tips.. yummmmmmmm
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  • annieamie 16 years ago
    I do that too, Dond. I don't find it easier though. At times, I'll even roll out a large amount of dough into a large rectangle and then roll up strips of dough which works well too. Any advice and suggestion is always appreciated. Thank you for taking the time to send me your suggestion.
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  • dond 16 years ago
    I find it much easier to roll out a piece of dough to a circle, roughly 8 or 9 inches in diameter, then covering the circle with my filling (like a pizza), using a pizza cutter to slice the dough into six or eight wedges, and rolling each wedge (starting at the wide end and rolling toward the point).
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