Strawberry Chocolate Rugelach
Ingredients
Dough
-
1
cup
all-purpose flour
-
1
stick
unsalted butter, softened
-
½
stick (4oz)
light cream cheese, softened
-
¼
teaspoon
salt
Filling
-
1
cup
low sugar strawberry jam
-
½
cup
coconut sugar
-
½
cup
finely chopped walnuts
-
½
cup
mini chocolate chips
Egg wash
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Blend together all dough ingredients in a food processor or by hand until combined, leaving some chunks of butter.
- Divide the dough into two balls and refrigerate for at least 90 minutes.
- Roll one dough ball out into a circle, about 1/8 inch thick.
- Add half of the filling ingredients starting with jam, followed by coconut sugar, walnuts, and chocolate chips.
- Cut the dough into 8-10 triangles and roll each triangle from the base to the tip to form rugelach.
- Place the rolled rugelach on the baking sheet and repeat with the second dough ball.
- Brush each cookie with the egg wash.
- Bake for 25-30 minutes or until golden brown.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
50mg
Cholesterol
70mg
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