Description
These chocolate tahini rugelach with walnuts are buttery, flaky pastries swirled with rich chocolate and nutty tahini, finished with toasted walnuts for the perfect crunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold
- 1/2 tsp salt
- 3/4 cup dark chocolate chips or chopped chocolate
- 1/3 cup tahini
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor or bowl, combine flour, salt, butter, and cream cheese. Pulse or mix until dough forms. Divide into two discs, wrap, and chill for at least 1 hour.
- Mix together tahini, brown sugar, cinnamon, and chocolate. Toast walnuts and let cool.
- Roll each dough disc into a circle about 1/8 inch thick. Spread filling evenly, sprinkle walnuts, and cut into 12 triangles. Roll each triangle from wide end to tip.
- Place rugelach on baking sheet, tip side down. Brush with egg. Bake 20–25 minutes until golden.
- Cool on pan 5 minutes, then transfer to wire rack. Optional: dust with powdered sugar.
- Serve warm or at room temperature. Store in an airtight container.
Notes
- Use cold butter and cream cheese for best dough texture.
- Don’t overfill to prevent leaking while baking.
- Chilling before slicing helps maintain shape.
Nutrition
- Serving Size: 1 rugelach
- Calories: 150
- Sugar: 6g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg