2 cups All-purpose flour

¼ t. salt

1 cup unsalted butter or margarine

1 8 oz. package cream cheese

1/3 cup sour cream

½ cup sugar

1 T. ground cinnamon

1 cup finely chopped walnuts

½ cup mini chocolate chips


Cut cold butter or margarine and cream cheese into small pieces.  In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.

Shape crumbly mixture in four equal disks.   Wrap and chill at least 2 hours or up to 2 days.

Mix together cinnamon, walnuts and chocolate chips in a separate bowl.

Roll each disk into a 9 inch round – placing sugar on the rolling surface helps the dough to not stick.  Keep disks chilled until ready to use. Sprinkle round with sugar/nut/chocolate chip mixture. Press lightly into dough.

With knife or pizza cutter, cut each round into 12 wedges.  Roll wedges from wide to narrow. Please on baking sheet and chill 20 minutes before baking.

Preheat oven to 350 degrees.

After rugelach are chilled, bake them in center rack of over for 22 minutes until lightly golden.  Cool on racks.

Variations: before putting filling on the dough, brush with apricot jam then add filling.  You can also roll rugelach in mixture of cinnamon and sugar prior to putting on baking sheet.

Recipe courtesy of Emily Levin