Recipe

Cherry Chocolate Rugelach Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 2 years ago Here is a recipe for cream cheese crescent cookies or Rugelach that are rich in flavor and texture. The combination of maraschino cherries and chocolate make this a rather unique version of the basic Rugelach recipe. The two flavors combine well and... More Prep:20m Cook:15m Servings:30	Annieamie
	unique delicious

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Fans

ahmed1

Ingredients

*Dough

2 cups of flour

16 ounces of cream cheese (2 bars)

2 sticks of real butter, salted (do not use margarine)

*Filling

1/2 package of semi-sweet or bittersweet chocolate chips. (You can use white chocolate chips.)

1 container of drained and maraschino cherries, chopped

(You can use dried cherries.)

*Topping

1/2-1 cup of sifted powdered sugar

Directions

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.

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Comments

dond 2 years ago said:
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).

annieamie 2 years ago said:
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.

shirleyoma 2 years ago said:
Oh now, this just sounds devine, gotta try this one, thanks for the extra tips.. yummmmmmmm

borinda 2 years ago said:
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.

ahmed1 2 years ago said:
Great one.I made it before but in crescent shape and I fried it.Thanks for sharing.

jo_jo_ba 2 years ago said:
I used to love this before I got sick... maybe I should whip this up for my Dad this xmas... he loves it!

lenora 1 year, 1 month ago said:
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.

jandee 3 months ago said:
This sounds really good.

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Alterations

annieamie 2 years ago said:
I thought I'd add that its easy to roll out all of the dough as you would for cinnamon rolls, sprinkle your toppings on and then roll it up. The thinner the dough, the better. I roll the dough up twice then slice the dough directly down the center, along the length and continue rolling the dough. Then you have two long stuffed logs which can easily be sliced. I've watched my aunts making rugelach for over 45 years and no matter how they roll it or slice it, the cookies always come out great.

I also would like to add that I just made a batch that had chopped dried apricots, shredded coconut and chopped hazelnuts. More good stuff!

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