Chocolate Rolled Rugalachs
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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.
This recipe makes 44 servings
Chocolate Rolled Rugalachs
Photography by Yvonne Duivenvoorden
| 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% |
Ingredients
-
1 pkg cream cheese, softened
1 cup butter, softened
2 tbsp granulated sugar
2 cups all-purpose flour
Filling:
1-1/2 cups chopped walnut halves
4 oz semisweet chocolate, chopped
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 tsp cinnamon
3/4 cup orange marmalade
Topping:
1 egg, lightly beaten
2 tbsp coarse 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.)
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
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