Rhubarb Chocolate Rugelach
Author: 
Recipe type: Dessert
Serves: 32 cookies
 
This recipe is by cookbook author Dorie Greenspan. With apologies to the author, I have modified her recipe by substituting rhubarb compote for the jam since it is abundant in the market here in Alaska. And, I used dried cherries instead of currants to compliment the rhubarb.
Ingredients
Rhubarb Chocolate Rugelach
  • 4 ounces cold cream cheese, cut into 4 pieces
  • 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon orange zest
  • ¼ cup chopped walnuts
  • ¼ cup fine-chopped dried cherries
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 large egg
  • 1 teaspoon cold water
  • ⅔ cup rhubarb compote
Rhubarb Compote
  • 4 cups rhubarb, diced
  • ¼ cup strawberries, dice
  • 1½ cups sugar or honey
  • 3 tablespoons lemon juice
Instructions
Rhubarb Chocolate Rugelach
  1. The cream cheese and butter should be chilled but softened enough to blend together.
  2. Put the flour and salt into a food processor. Add in the cream cheese and butter pieces and pulse the machine 6 to 10 times. Process just until the dough forms large curds.
  3. Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours. Line two baking sheets with parchment paper.
  4. Remove one package of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes.
  5. Onto a lightly floured surface, roll the dough into a 12-inch circle. Spoon (or brush) a thin gloss of the rhubarb compote over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the cherries and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  6. Using a sharp knife cut the dough into 16 wedges, or triangles. Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups onto one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking.
  7. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
  8. Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
Rhubarb Compote
  1. Combine all the ingredients and heat over medium-low heat until the rhubarb is broken down and the mixture is thickened, about 15 minutes. Cool completely before using in the rugelach recipe.
Recipe by Within The Wild at http://withinthewild.com/2012/04/rhubarb-chocolate-rugelach/