Rugelach with Chocolate-Walnut Filling

8 comments

Appears in Cook's Illustrated September/October 1997

Tender, flaky pastry dough that holds its shape--and holds in the filling--is the key to these traditional but easy-to-make cookie-pastries.

SERVESMakes 32 cookies

TIME2 hours, plus 30 minutes freezing and 20 minutes cooling

WHY THIS RECIPE WORKS

On the way to a rugelach recipe that gave us tender cookies with a bounteous filling, we discovered that freezing the circles of rolled-out dough before applying the filling gave our baked cookies the flakiest, most delicate texture. For th...

Print