Chocolate Walnut Rugelach

Chocolate, walnuts and a dash of cinnamon make the perfect filling for flaky rugelach.

Serves: 24Prep: 30 minutesCook: 1 hour 50 minutesTotal: 2 hours 20 minutesDifficulty: Easy

Serves: 24

Ingredients

  • 1/2 cup butter, softened
  • 4 ounces Kroger® Cream Cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon, ground
  • 2 tablespoons butter, melted
  • 1/2 cup mini chocolate chips
  • 6 tablespoons walnuts, finely chopped
  • Powdered sugar, if desired

Directions

  • In a bowl, beat butter, cream cheese, vanilla and salt together until creamy. Add flour; mix on low, until just combined. Divide dough in half and roll each half into a ball. Wrap each dough ball in plastic and refrigerate them at least 1 hour.
  • Heat oven to 350°F. Line baking sheets with parchment paper. Mix sugar and cinnamon together in a small bowl.
  • Roll one dough ball out into a 9”-diameter circle. Brush it with about a tablespoon of butter, then cover it with 2 Tbsp. cinnamon-sugar mixture, ¼ cup chocolate and 3 Tbsp. walnuts. Cut covered dough into 12 wedges.
  • Starting at the wide end of each, roll wedges up and transfer them to paper-lined pans. Place each roll so that the tip is underneath.
  • Repeat steps 3 and 4 with remaining dough and filling ingredients.
  • Bake 18-22 minutes, until bottoms of rugelach are golden brown. Let stand 5 minutes. Transfer to a wire rack and allow to cool completely. Dust with powdered sugar, if desired.

Recipe Information

Serves: 24

Ingredients

  • 1/2 cup butter, softened
  • 4 ounces Kroger® Cream Cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon, ground
  • 2 tablespoons butter, melted
  • 1/2 cup mini chocolate chips
  • 6 tablespoons walnuts, finely chopped
  • Powdered sugar, if desired

Directions

  • In a bowl, beat butter, cream cheese, vanilla and salt together until creamy. Add flour; mix on low, until just combined. Divide dough in half and roll each half into a ball. Wrap each dough ball in plastic and refrigerate them at least 1 hour.
  • Heat oven to 350°F. Line baking sheets with parchment paper. Mix sugar and cinnamon together in a small bowl.
  • Roll one dough ball out into a 9”-diameter circle. Brush it with about a tablespoon of butter, then cover it with 2 Tbsp. cinnamon-sugar mixture, ¼ cup chocolate and 3 Tbsp. walnuts. Cut covered dough into 12 wedges.
  • Starting at the wide end of each, roll wedges up and transfer them to paper-lined pans. Place each roll so that the tip is underneath.
  • Repeat steps 3 and 4 with remaining dough and filling ingredients.
  • Bake 18-22 minutes, until bottoms of rugelach are golden brown. Let stand 5 minutes. Transfer to a wire rack and allow to cool completely. Dust with powdered sugar, if desired.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat9g
Saturated Fat4.5g
Cholesterol20mg
Sodium30mg
Total Carbohydrate9g
Dietary Fiber0.5g
Sugars4g
Protein1g