This traditional Jewish pastry from Joshua Weissman is essentially a cream cheese-based sweet dough that’s rolled with all sorts of fillings. Traditionally, rugelach is crescent-shaped, but we cut these into rounds instead. They are a little easier to make than the classic version, which means you get to enjoy them even sooner. For more holiday treats from around the world, grab our 2018 Holiday Cookies Special Issue!
Watch Joshua bake these pastries and follow him on Instagram at @joshuaweissman for more holiday cookie tips!
Tahini Chocolate Rugelach
Makes 24
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 8 ounces (225 grams) cream cheese, softened
- 3 tablespoons (42 grams) firmly packed dark brown sugar
- 2 large egg yolks (37 grams)
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour*
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (267 grams) tahini*, chilled
- 6 ounces (175 grams) 50% to 60% cacao chocolate, finely chopped
- 1 large egg (50 grams), lightly beaten
- Sesame seeds, for sprinkling
- Garnish: confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and brown sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low speed, gradually add flour and salt to butter mixture, beating until combined. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a nonstick baking mat.
- Roll half of dough into an oval, ¼ inch thick. Using a bench scraper or a knife, cut edges to form a clean rectangle. Spread half of tahini onto dough, leaving a ½-inch border on all sides. Sprinkle with half of chocolate. Starting with one long side, roll dough into a tight log. Using a sharp knife, cut log into 1½-inch slices. Place on prepared pans. Repeat with remaining dough, remaining tahini, and remaining chocolate. Brush slices with egg wash, and lightly sprinkle with sesame seeds.
- Bake until golden brown, 20 to 30 minutes. Let cool on a wire rack. Dust with confectioners’ sugar, if desired. Store in an airtight container.
Notes
*We used Bob’s Red Mill All-Purpose Flour and Ziyad Tahini.
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