Chocolate Rolled Rugalachs
This recipe makes 44 servings
Nutritional Info |
|
|---|---|
| Per cookie: | - |
| cal | 147 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 24 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 6 |
| folate | 7 |
- Portion size: 44 cookies
Rolled versions of this traditional Jewish holiday cookie are just as pretty as the crescent-shaped ones. Plus they're a little easier and quicker to make.
Ingredients
- 1 pkg 1pkgcream cheese, softened
- 1 cup 1cupbutter, softened
- 2 tbsp 2tbspgranulated sugar
- 2 cups 2cupsall-purpose flour Filling:
- 1-1/2 cups 1-1/2cupschopped walnut halfwalnut halves
- 4 oz 4ozsemisweet chocolate, chopped
- 1/4 cup 1/4cupgranulated sugar
- 1/4 cup 1/4cuppacked brown sugar
- 3/4 tsp 3/4tspcinnamon
- 3/4 cup 3/4cuporange marmalade Topping:
- 1 1eggeggs, lightly beaten
- 2 tbsp 2tbspcoarse sugar or granulated sugar
Preparation
Line 2 rimless baking sheets with parchment paper; set aside. In bowl, beat cream cheese with butter until fluffy; beat in sugar. Stir in flour in 2 additions. Form into rectangle; cut into quarters and shape into rectangles. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Filing: In bowl, stir together walnuts, chocolate, granulated and brown sugars and cinnamon.
On lightly floured surface, roll 1 of the dough quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread 3 tbsp (50 mL) of the marmalade evenly over top; sprinkle with one-quarter of the chocolate mixture. Starting at long side, roll into tight log. Cut into twelve 1-inch (2.5 cm) thick slices. Arrange upright, 3/4 inch (5 mm) apart, on baking sheet; refrigerate for 30 minutes. Repeat with remaining dough.
Topping: Brush egg over top edge of upright cookies; sprinkle with sugar. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 25 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Additional information : Variation
Apricot Almond Rolled Rugalachs:
Replace walnuts with sliced almonds, chocolate with 1 cup (250 mL) chopped dried apricots, and marmalade with apricot jam.
Additional spellings: Rugulach, Rugalach, Ruggalach, Rogelach, Rugalah, Rugala
Source : Canadian Living Special Issue: Holiday Best 2004
