Rugelach with a Twist Recipe

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Rugelach with a Twist Recipe
Rugelach with a Twist Recipe photo by Taste of Home
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Rugelach with a Twist Recipe

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5 1
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Once I read about making rugelach with ice cream, there was no stopping me! My family loved these flaky cookies so much, I had to bake more right away. —Diane Fuqua, Baltimore, Maryland
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min./batch

Ingredients

  • 1 cup butter, softened
  • 2-3/4 cups all-purpose flour
  • 1 cup vanilla ice cream, melted
  • 3/4 cup finely chopped pecans
  • 3/4 cup miniature semisweet chocolate chips
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • 1 tablespoon water

Directions

Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap in plastic; refrigerate 1 hour.
Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into eight wedges; roll up from wide ends. Place 1 in. apart on parchment paper-lined baking sheets, point side down. Whisk together egg and water; brush over pastries.
Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 32 cookies.
Originally published as Rugelach with a Twist in Taste of Home November 2016, p46

Nutritional Facts

1 cookie: 151 calories, 10g fat (5g saturated fat), 23mg cholesterol, 52mg sodium, 16g carbohydrate (6g sugars, 1g fiber), 2g protein

  • 1 cup butter, softened
  • 2-3/4 cups all-purpose flour
  • 1 cup vanilla ice cream, melted
  • 3/4 cup finely chopped pecans
  • 3/4 cup miniature semisweet chocolate chips
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • 1 tablespoon water
  1. Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap in plastic; refrigerate 1 hour.
  2. Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into eight wedges; roll up from wide ends. Place 1 in. apart on parchment paper-lined baking sheets, point side down. Whisk together egg and water; brush over pastries.
  3. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 32 cookies.
Originally published as Rugelach with a Twist in Taste of Home November 2016, p46

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