Chocolate Tahini Rugelach
You guys! This was one of my favourite cookies of the holiday season, and I wanted to share it with you while there are still baking days before Christmas. (Although, I’m a firm believer of the entire Yuletide season being a time to celebrate – we’re all so busy leading up to Christmas day. The Yuletide this year runs December 21-January 1. Perfect, right?0
So rugelach seems super finicky, but I’ve kind of discovered it’s an easy way to make fancy-looking cookies without a whole lot of effort. You roll the dough, which is this beautifully soft sugar cookie dough made with butter and cream cheese, into circles and spread them with apricot jam or Nutella or in this case, tahini, and sprinkle with cinnamon sugar and/or chopped nuts and/or chopped chocolate, cut the dough into wedges and roll them up, and they’re really perfect for making when you have little hands in the kitchen.
After you have the dough together, which is quick (and produces enough for 4 circles! that’s 4 dozen cookies in one batch!) you don’t really need to measure, although I included measurements for those who like to have them. I get that it can make you feel better. But feel free to wing it, just like you wouldn’t measure the sauce and toppings to go on a pizza. Don’t overdo it, or the fillings could ooze out, but even that in itself is delicious.
I love that the tahini isn’t too sweet here, and goes so well with chopped dark chocolate. But the other beauty of having four discs of dough to roll is that each one can be spread with different toppings to suit the maker. Yes, that means if you have multiple kids, you can make one batch of dough and they can each do their own – and there’s no need to get all crazy with icing, sprinkles and candy.
Directions
1In a large bowl, beat the butter, cream cheese, sugar and salt until smooth and creamy; add the flour and beat on low speed until you have a soft dough.
2Divide the dough into quarters and let rest for 10 minutes, or wrap and refrigerate for an hour, or overnight. When you’re ready to bake, preheat the oven to 350?F.
3On a lightly floured surface, roll each piece out into a 10-inch circle. Spread with a spoonful of tahini (about 2 Tbsp). In a small bowl, stir together the sugar and cinnamon, and sprinkle about 1 Tbsp overtop. Sprinkle with dark chocolate.
4Cut the circle into quarters, and then each quarter into three, making 12 wedges. Roll each one up like a croissant, and place on a parchment-lined baking sheet. Make for 15-20 minutes, or until golden. Makes 4 dozen rugelach.
Can these be frozen after baking?
Is there a whole wheat version worth thinking about?
Eeeq3ee33
Wow, these look so good! I’m planning a few post-Christmas baking things, these are definitely on the list now!
Yay!
Yay! I love that this makes four sets of cookies.
And I definitely feel we don’t leave enough leftover bliss for January. (“Hey, January, feeling ripped off? here. Let’s bake some cookies together!”)
Thanks, Julie!
Agreed!
Do you have a rugalech recipe that is more crispy cookie than soft pastry crust?
I don’t think so, sorry! but cooking it longer will make it crispier?
I know this is very sad, but is there a substitute for the chocolate (I’m a bit intolerant to it -sad face-)?
Just leave it out! add nuts or something else you like!