Easy Chocolate Tahini Rugelach Recipe
These iconic Jewish cookies are the perfect ending to any meal. Feel free to fill them with any fruit or nut filling you like.
Ingredients
- For the Dough
- 2 sticks (8 oz/250 g) unsalted butter,
- room temperature
- 1 block (8 oz/250 g) cream cheese,
- room temperature
- ½ cup sugar
- 3 egg yolks
- 1 tsp vanilla extract
- Pinch of kosher salt
- 2⅓ cups/300 g all-purpose flour, plus
- more for rolling out the dough
- For the Filling
- 1 cup /285 g tahini
- 6 tbsp confectioners’ sugar
- 6 oz/175 g 50%-60% cacao
- chocolate, finely chopped
- 1 large egg, lightly beaten
Instructions
- 1
Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy, about 2 minutes. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into rectangles, and wrap in plastic wrap. Refrigerate for at least 1 hour and up to overnight.
- 2
Make the filling: Mix the tahini with the confectioners’ sugar. Divide into 3, refrigerate. Make sure the chocolate is finely chopped.
- 3
Preheat oven to 325˚F Convection or 350˚F regular. Prepare 2 cookie sheets with parchment paper.
- 4
Roll out the dough, one section at a time. Roll dough into a rectangular- oval, ¼-inch thick. Using a bench scraper or a knife, cut edges to form a clean rectangle. Spread a ⅓ portion of tahini onto the dough, leaving a ½- inch border on all sides. Sprinkle with a third of the chocolate. Starting with one long side, roll dough into a tight log. Using a sharp knife, cut the log into 1½-inch slices and place pieces flat on prepared pans. Repeat with both remaining portions of the dough, remaining tahini and remaining chocolate. If you are moving slowly, refrigerate the log before slicing while you are working on the next log.
- 5
Brush the tops of the slices with egg wash.
- 6
Bake for 20-30 minutes or until golden and the chocolate is oozing. Makes 24-30.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Easy Chocolate Tahini Rugelach?
This Easy Chocolate Tahini Rugelach recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this easy chocolate tahini rugelach in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.