Date and Chocolate Rugelach
Indulge in the delightful fusion of sweet dates and rich chocolate wrapped in flaky pastry. This Date and Chocolate Rugelach recipe is not just a treat; it’s an experience that evokes warmth and nostalgia. Perfect for any occasion, these pastries are sure to impress your family and friends. Enjoy them fresh from the oven with a cup of coffee or use them to sweeten up your festive gatherings!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 cup dried dates, finely chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- 1. Prepare the Dough: In a large bowl, whisk together flour and salt. Cut in cold butter and cream cheese until crumbly. Form into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- 2. Make the Filling: In a separate bowl, mix chopped dates, chocolate chips, and nuts (if using).
- 3. Roll Out Dough: On a floured surface, roll chilled dough into a circle about ¼ inch thick.
- 4. Add Filling: Spread filling evenly over the dough and cut into triangles. Starting from the wider end, roll each triangle tightly.
- 5. Bake: Preheat oven to 350°F (175°C). Place rugelach on parchment-lined baking sheets and bake until golden brown, about 25-30 minutes.
- 6. Cool & Serve: Let cool slightly before enjoying warm.
Nutrition
- Serving Size: 1 rugelach (36g)
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Swap dates for figs or add cinnamon for an extra flavor kick. For storage, keep leftover rugelach in an airtight container at room temperature for up to three days. Reheat in a preheated oven at 350°F for about 5-7 minutes.