24 Item



1.Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2.Process flour, cream cheese, butter, caster sugar, vanilla and salt in a food processor until mixture just comes together. Turn onto a lightly floured surface; shape into a disc. Wrap with plastic wrap; refrigerate 30 minutes or until firm.
3.Divide dough into two even portions. Roll one portion on a lightly floured surface until 5mm thick and 30cm round. Spread half the jam evenly over pastry; sprinkle with half the chocolate and half the walnuts. Using a sharp knife, cut the round into quarters. Cut each quarter into three wedges. Starting from the wide end, roll dough to enclose filling. Place on tray, seam-side down. Repeat with remaining pastry. Sprinkle evenly with raw sugar.
4.Bake for 30 minutes, swapping trays halfway through cooking time, or until light golden and cooked through. Transfer to a wire rack to cool.

Rugelach, while they can be eaten throughout the year, are a Hanukkah tradition. The dough is usually made with cream cheese, and the fillings can include fruits, nuts, jams and chocolate. Sprinkle the dough lightly with ground cinnamon for extra spice.


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