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Chocolate Chip, Cherry and Walnut Rugelach
Nb persons: 0
Yield: Makes 32
Preparation time:
Total time:
Source: Bon Appetit Christmas Season 2000
| Dough: | |
| 2 c. | flour |
| 2 Tb. | sugar |
| 1/4 tsp. | salt |
| 1 c. (2 sticks) | chilled unsalted butter, cut into 1/2" pieces |
| 6 oz. | chilled cream cheese, cut into 1/2" pieces |
| Filling: | |
| 1/2 c. | sugar |
| 1 tsp. | ground cinnamon |
| 12 Tb. | cherry preserves |
| 8 Tb. | dried tart cherries |
| 8 Tb. | miniature semisweet chocolate chips |
| 8 Tb. | finely chopped walnuts |
| 1/3 c. | whipping cream |
For Dough: Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let dough disks soften slightly at room temperature before rolling out.)
For Filling: Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9" round. Spread 3 Tb. cherry preserves over dough, leaving 1" border. Sprinkle with 2 Tb. dried cherries, then 2 Tb. chocolate chips, 2 Tb. cinnamon-sugar and 2 Tb. walnuts. Press filling firmly to adhere to dough. Cut dough r9ound into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2" apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon-sugar and walnuts. Place baking sheet with cookies in freezer for 30 minutes.
Position rack in center of oven and preheat to 375 degrees. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
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