Chocolate Cherry Walnut Rugalach
- 8 ounces cream cheese softened
- 1/2 pound 2 sticks unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
- 1 cup dried cherries coarsely chopped
- 1 1/3 cups walnuts toasted and finely chopped
- Confectioners’ sugar for rolling optional
- In a medium saucepan, heat the heavy cream until it comes to a boil. Remove from the heat and whisk in the semisweet chocolate chips. Cool until slightly thickened. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream the cream cheese and the butter until they are thoroughly blended.
- On low speed, add the flour.
- Wrap the dough in plastic wrap and shape it into a rough rectangle.
- Chill the dough until it becomes firm, about 8 hours and up to 3 days. Note: to speed this process along, the dough can be placed in the freezer for approximately 1 hour.
- Preheat oven to 350° F. Line 2 large sheet pans with parchment paper and set aside.
- Using a dough cutter, cut the dough into 4 equal pieces. Working with one piece of dough at a time, re-wrap the remaining three pieces and keep them refrigerated until needed.
- Using a floured rolling pin on a lightly floured work surface, roll the dough into a 12-inch by 8-inch rectangle. Using two offset spatulas transfer the rectangle to a sheet pan covered with wax paper. Chill in the refrigerator.
- Roll out the remaining 3 pieces of dough in the same manner placing each one on top of the original with pieces of wax paper in between each rectangle.
- Take the wax paper with the first rectangle of dough and place it on a work surface. Cover the remaining rectangles with plastic wrap and chill.
- Using an offset spatula, spread 1/4 cup of the chocolate and cream mixture evenly over the rectangle.
- Sprinkle 1/4 cup of the cherries and 1/3 cup of the walnuts evenly over the chocolate.
- Press down gently on the cherries and nuts so they stick into the chocolate.
- Bring the reserved parchment covered sheet pans nearby the work surface. Using the wax paper as a guide, tightly roll the dough into a cylinder rolling with the largest end of the dough closest to you.
- Place the cylinder towards one side of one of the sheet pans.
- Optional: Using a sharp knife or a dough cutter, make cuts (not all the way through the dough) at 1-inch intervals along the log.
- Repeat filling and rolling the remaining rectangles of dough (steps 11-16) and place them onto the sheet pans leaving a space between the cylinders. There should be two logs per sheet pan.
- Bake the rugalach for approximately 45-50 minutes or until they are golden brown.
- Cool the rugalach until they are room temperature. Using spatulas, transfer the cylinders to a cutting board and cut into ½ inch thick slices until individual cookies are formed.
- Roll each rugalach in confectioners’ sugar, if desired.
Makes approximately 3 1/2- 4 dozen rugalach