Chocolate Halva Rugelach

Ingredients

Equipment Needed

• •Food processor or pastry cutter
• •Rolling pin
• •Pizza wheel or sharp knife
• •Two rimmed baking sheets
• •Parchment paper
• •Pastry brush
• •Wire cooling rack

Instructions

1. 1

   Make the dough

   Cut the cold cream cheese and butter into rough cubes. Add them to a food processor along with the flour, sugar, and salt. Pulse in short bursts until the mixture resembles coarse meal with some pea-sized butter pieces remaining. You want visible fat. Those irregular pieces create the flaky layers. Turn the shaggy mass onto a clean work surface and press it together into a cohesive dough. Don't knead it. Just gather and compress until it holds.

   If you lack a food processor, use a pastry cutter or your fingertips to work the butter and cream cheese into the flour. Work quickly to keep everything cold.
2. 2

   Divide and chill

   Divide the dough into four equal portions. Each should weigh roughly 180g. Shape each into a flat disk about an inch thick. Wrap tightly in plastic and refrigerate for at least 2 hours, or overnight. The dough must be thoroughly cold. Warm cream cheese dough becomes sticky and unworkable. Patience here prevents frustration later.

3. 3

   Prepare the filling

   Combine the chopped chocolate with the tahini, brown sugar, and cinnamon in a medium bowl. Stir until the chocolate is evenly coated. The mixture will be thick and slightly grainy. This is correct. Set aside. Crumble the halva into small pieces no larger than a chickpea. Larger chunks will tear through the delicate dough during rolling. Keep the halva separate from the chocolate mixture until assembly.

4. 4

   Roll the dough

   Work with one disk at a time, keeping the others refrigerated. Flour your work surface lightly. Roll the dough into a circle roughly 10 inches in diameter and about 1/8 inch thick. The edges won't be perfect. That's fine. Rotate the dough frequently and add flour sparingly to prevent sticking. If the dough warms and becomes sticky, slide it onto a baking sheet and refrigerate for 10 minutes before continuing.

5. 5

   Fill and shape

   Spread one quarter of the chocolate tahini mixture evenly over the dough circle, leaving a half-inch border at the edges. Press gently so it adheres. Scatter one quarter of the crumbled halva over the chocolate layer. Use a sharp knife or pizza wheel to cut the circle into 8 equal wedges, like slicing a pie. Starting at the wide outer edge of each wedge, roll toward the point. The filling will try to escape. Tuck it back in as you go. Place each rugelach point-side down on a parchment-lined baking sheet, spacing them 2 inches apart.

6. 6

   Repeat and chill

   Repeat the rolling, filling, and shaping process with the remaining three dough disks. You should have 32 rugelach total. Once all are shaped, refrigerate the baking sheets for 30 minutes. This firms the butter and ensures the rugelach hold their shape during baking. Don't skip this step.

7. 7

   Prepare for baking

   Position racks in the upper and lower thirds of your oven. Heat to 350°F (175°C). Whisk together the egg and heavy cream to make an egg wash. Brush each rugelach lightly with the egg wash, covering all exposed dough. Sprinkle generously with sesame seeds and a few flakes of sea salt. The salt amplifies the tahini's nuttiness and cuts the sweetness of the halva.

8. 8

   Bake until golden

   Bake for 22 to 26 minutes, rotating the pans from top to bottom and front to back at the halfway point. The rugelach are done when they're deeply golden brown on top and bottom, with visible chocolate bubbling slightly at the seams. Pale rugelach are underbaked rugelach. Don't be timid. That golden color means flaky layers and caramelized edges.

   Check the bottoms by lifting one with a spatula. They should be golden brown, not blonde. Underbaked bottoms will be soft instead of crisp.
9. 9

   Cool completely

   Let the rugelach cool on the baking sheets for 5 minutes, then transfer to a wire rack. The filling will be molten hot straight from the oven. Resist the urge to eat one immediately unless you're prepared for a burned tongue. After 20 minutes, the chocolate will have set and the halva will have developed a slight chew. Now you may taste one. Or three. No one is counting.

Chef Tips

• •Tahini quality matters here. Look for brands where the only ingredient is sesame seeds. Soom, Seed + Mill, and Al Arz are all excellent. Stir well before measuring, as the oil separates.
• •Store-bought halva works perfectly. Plain or vanilla varieties are best. Avoid chocolate halva, as it becomes indistinguishable from the filling. Marbled halva with a thin chocolate streak is acceptable.
• •The dough freezes beautifully for up to 3 months. Wrap the disks in plastic, then foil. Thaw overnight in the refrigerator before rolling.
• •For cleaner cuts, chill your knife in the freezer for 5 minutes. A warm blade drags through the tahini and makes ragged edges.
• •These keep for 5 days in an airtight container at room temperature, though they're best within the first 3 days. The halva absorbs moisture over time and loses its distinctive texture.

Advance Preparation

• •Dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
• •Shaped unbaked rugelach freeze well. Arrange on a baking sheet, freeze solid, then transfer to freezer bags. Bake from frozen, adding 3 to 5 minutes to the baking time.
• •The chocolate tahini filling can be prepared up to 1 week ahead and stored at room temperature in an airtight container.
• •Baked rugelach can be frozen for up to 2 months. Thaw at room temperature and refresh in a 300°F oven for 5 minutes to restore crispness.

Frequently Asked Questions

Nutrition Information

1 rugelach (about 47g)