Chocolate Malted Rugalach Chocolate Malted Rugalach

Chocolate Malted Rugalach image Image by: Chocolate Malted Rugalach image Author: Canadian Living

This traditional Jewish holiday cookie gets a flavour makeover with the addition of chocolate malt and almonds.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine




In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. Whisk flour with salt; stir into cream cheese mixture in 2 additions. Form into 3 discs. Wrap each in plastic wrap; refrigerate for 30 minutes.

Filling: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring until smooth. Stir in almonds, malt drink mix, flour and sugar; remove from heat. Working with 1 disc of dough at a time, between parchment paper, roll out into 12-inch (30 cm) circle. Chill for 10 minutes. Spread one-third of the filling over dough, leaving 1/2-inch (1 cm) border uncovered. Cut into 12 wedges. Starting at wide end, roll up each wedge, pressing tip to secure. Arrange on parchment paper–lined rimless baking sheets.

Make-ahead: Freeze until firm, about 1 hour. Freeze in airtight container for up to 1 month.

Bake on top and bottom racks in 325°F (160°C) oven, switching and rotating pans halfway through, until edges begin to brown, 18 to 20 minutes. Let cool on pans on racks.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 83 mg
  • Sugars 6 g
  • Protein 2 g
  • Calories 161.0
  • Total fat 12 g
  • Potassium 76 mg
  • Cholesterol 22 mg
  • Saturated fat 6 g
  • Total carbohydrate 14 g


  • Iron 6.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 7.0
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Chocolate Malted Rugalach