Date and Chocolate Rugelach
A classic Jewish pastry is elevated with a combination of homemade date jam and chocolate chips.
Servings: 16 rugelach
Calories: 387kcal
Ingredients
- 2 generous pinches kosher salt divided
- 2 ¾ cups all-purpose flour
- 9 ounces (2 sticks + 2 tablespoons) cold unsalted butter cut into chunks, plus about 2 tablespoons melted and cooled, for finishing
- 8 ounces Philadelphia cream cheese cut into chunks and kept very cold (I use Neufchatel cheese and yield excellent results)
- 12 ½ ounces Medjool dates pitted
- ⅔ cup fresh orange juice
- ¼ cup Grand Marnier (I use Triple Sec, although any orange liqueur will work here)
- 8 ounces (1 ⅓ cups) dark chocolate chips, lightly crushed
- Granulated sugar for finishing
Instructions
- Whisk together a generous pinch of salt with the flour in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the 9 ounces of butter and the cream cheese, just until combined, and with large chunks still remaining. Add the flour mixture, and mix just enough to combine. Place the dough on a floured board, and with your hands, bring the dough together. Wrap it in plastic wrap, and refrigerate for at least 1 hour.
- While the dough is chilling, make the jam. Combine the dates, orange juice, and the remaining pinch of salt in a small saucepan, and bring to a boil. Turn the temperature down to low heat, and cook for 15 minutes, stirring often. Remove from the heat and cool for about 10 minutes, then process in a food processor, fitted with the metal blade, with the Grand Marnier until it is smooth and has a paste-like consistency. Cool completely.
- When the dough is chilled, roll it out on a lightly floured surface to a rectangle that is about ¼-inch thick. Cut into 5-inch wide strips (make sure the dimensions of your rectangle are divisible into 5-inch strips–mine was 10-inches across so I divided it in half to yield two 5-inch wide strips, and then I cut each strip in half the opposite way to make it easier to assemble and roll).
- Spread the date jam on top of each strip, and sprinkle with the chocolate chips. Roll each strip the long way (like a jelly roll) into a log, and place it on a half-sheet pan lined with parchment paper. Chill in the refrigerator for 1 hour, or until firm.
- Line two half-sheet pans with parchment paper. Cut the logs into 2-to-2 ½-inch slices, and roll each slice in the melted butter, and then the sugar (I yielded sixteen 2 ½ inch pieces, trimming and discarding the uneven edges of each roll). Place the slices on the prepared pans, leaving at least 2 inches in between each one. Place the pans in the freezer for at least 30 minutes.
- Preheat the oven to 350°F.
- Remove the rugelach from the freezer. Bake for 50 to 65 minutes, or until golden brown. remove the rugelach from the oven, transfer to wire racks, and cool completely.
Notes
Adapted from Chocolate Chip Sweets–recipe by Miro Uskokovic of Gramercy Tavern
Nutrition
Calories: 387kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 56mg | Potassium: 178mg | Fiber: 3g | Sugar: 25g