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Chocolate Beet Rugelach

April 02, 2021



  • 3medium beets, greens removed, cleaned well
  • 1tablespoon oil (canola, vegetable, or olive oil will work)
  • 2sticks (1 cup) unsalted butter, at room temperature, cut into chunks
  • 8ounces cream cheese, cut into chunks
  • ½cup granulated sugar, plus more for sprinkling
  • 2 ¼cups all-purpose flour, plus more for rolling
  • 2teaspoons vanilla
  • 1tablespoon lemon zest

Chocolate Filling

  • cup granulated sugar
  • 2teaspoons ground cinnamon
  • 2cups semi-sweet chocolate, finely chopped
  • ¼teaspoon salt
  • 6tablespoons butter, melted and cooled
  • ¼cup milk for wash
Yield: Makes 48 cookies


To make the Chocolate Beet Rugelach

  • Step 1

    First, roast your beets. Pre-heat oven to 375 degrees. Place beets on a large sheet of aluminum foil. Drizzle with oil. Wrap well and roast in the oven for 30-60 minutes, depending on the size of the beets.

  • Step 2

    When the beets are fork tender, let them cool slightly and then rub off the skin with a paper towel or your hands.

  • Step 3

    In a food processor, purée beets until then are very fine. Measure out 2/3 cup. If you have more beets, save them for salads or just nosh on them as you bake.

  • Step 4

    To make the dough, cream together butter, cream cheese, and 2/3 cup puréed beets in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, vanilla, and lemon zest. Mix it up until all ingredients combine to form a sticky dough.

  • Step 5

    Divide the dough into four even balls. Flatten them into disks, wrap in Saran Wrap, and chill for two hours or overnight.

  • Step 6

    To make the filling, combine sugar, cinnamon, chocolate, and salt.

  • Step 7

    Roll out each ball of dough on a floured surface into a circle, keeping the other balls in the refrigerator until you are ready for them.

  • Step 8

    Brush a thin layer of cooled, melted butter over the dough and sprinkle with the chocolate mixture.

  • Step 9

    Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a foil-lined cookie sheet, wash with milk, sprinkle with more sugar, and refrigerate for one hour.

  • Step 10

    Preheat oven and bake at 350 degrees for 25 minutes or until golden. Cool on a cooling rack. These freeze well, too.