Recipe courtesy of Ashley Holt
Recipe courtesy of Ashley Holt
Watch how to make this recipe.
White Chocolate Peppermint Rugelach
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- Level: Easy
- Total: 3 hr 45 min (includes chilling, freezing and cooling times)
- Active: 45 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 161
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 47 mg
Introducing White Chocolate Peppermint Rugelach! This holiday cookie tastes like what would happen if a pie and peppermint bark became besties. While this recipe requires a bit of time and effort, the process is surprisingly simple and the result is absolutely worth the wait. These tasty treats are not only perfect for making for yourself, but they also make fantastic gifts. Plus, here's a little secret: you can prepare the dough in advance and store it in your freezer for a couple of months, ensuring you always have something delicious on hand to enjoy whenever the craving strikes. This recipe is super versatile and can be modified using your favorite chocolates, dried fruits, nuts and jams. Here’s how I like it.
- Level: Easy
- Total: 3 hr 45 min (includes chilling, freezing and cooling times)
- Active: 45 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 161
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 47 mg
Ingredients
Dough:
Garnish:
Directions
Special equipment:
a piping bag and a very small round tip- For the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until combined and smooth, about 1 minute. Scrape the bowl and mix for another 10 seconds or so just to make sure everything is mixed together.
- Add in the flour, granulated sugar, vanilla extract, peppermint extract, salt and orange zest, if using, to the creamed mixture. Mix them all together just until they form a harmonious ball of dough, about 1 minute.
- Turn the dough out on a moderately floured surface and form into a ball. Divide the dough in quarters (I find it’s easier to work with when you do it this way) and form each into a small rectangle. Wrap them up like precious gifts in plastic wrap and let them chill in the refrigerator for at least 1 hour, but they can chill overnight as well.
- Let the dough sit out for 5 to 10 minutes, so it softens slightly; it’s easier to roll out this way. On a lightly floured surface, roll out one portion of the dough into a rectangle about 1/8 inch thick. It should end up being around 6 by 9 inches.
- Sprinkle 1/4 cup of the finely chopped white chocolate over the dough, leaving a small border around the edges. Sprinkle 1 tablespoon of the crushed peppermint candy evenly over the white chocolate layer; press this gently into the dough to help it stick.
- Roll up the dough rectangle tightly, starting from the wider end, until you form a little log. Repeat the process with the other 3 pieces of dough and freeze all of the logs until firm, about 30 minutes. Putting them in the freezer makes them easier to cut and they will hold their shape better when baking.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- After the dough becomes firm, cut into 1-inch pieces and place the rugelach on the prepared baking sheet, seam-side down.
- If using an egg wash, combine the egg with 1 tablespoon water in a small bowl. Brush the top of the cookies with the egg wash. This step isn’t totally necessary, but it will give the cookies a nice shine.
- Bake the rugelach until they turn a beautiful golden brown, 25 to 30 minutes. Allow the rugelach to cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely, about 1 hour.
- Once the rugelach have cooled, it's time for the finishing touches.
- For the garnish: Put the white chocolate in a small microwave-safe bowl and melt in the microwave at 50 percent power in 20-second intervals, stirring after each, until it is completely smooth, about 1 minute. Transfer to a piping bag fitted with a very small round tip.
- Pipe the melted white chocolate over the top of each cookie and sprinkle with some additional crushed peppermint candy so they sparkle. Alternatively, you can simply dust with powdered sugar, but since we’ve come this far, I vote for the white chocolate and peppermints. I hope you love them!! Happy baking!
Cook’s Note
To crush the peppermint candy, create a double bag with two resealable bags, add the candy and crush the candy with the bottom of a heavy pan because the hard candies could damage the wood of a rolling pin.
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