Ingredients
Method
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.
Note
