Rugelach, a beloved Jewish cookie, gets a playful and festive twist in this updated version by expert baker and celebrity pastry chef Zoë François. These Chocolate Poppy Seed Rugelach Pinwheels are easy to make yet look impressive, making them perfect for the busy baking season. The tender cream cheese dough is rolled out and topped with a delicious poppy seed filling flavored with orange zest, bittersweet chocolate, and honey. Rolled up pinwheel-style and sprinkled with grated bittersweet chocolate, these cookies are a delightful treat for any occasion.
Traditionally, rugelach has Eastern European origins and was made by Jewish bakers who rolled up buttery dough with jam, nuts, or poppy seeds. Over time, cream cheese replaced some or all of the butter in the dough, giving the cookies a tender, delicate texture and subtle tang. Rugelach is traditionally served during Jewish holidays such as Hanukkah, Rosh Hashanah, and Purim, but they are enjoyed year-round for family celebrations and gatherings.
To decorate these Chocolate Poppy Seed Rugelach Pinwheels, you can roll the dough logs in colorful sanding sugar before slicing them into cookies. Alternatively, you can drizzle the cooled cookies with melted chocolate or dip them in chocolate for a simple yet elegant finish. For a more sophisticated touch, consider decorating the cookies with edible gold leaf or glitter for a subtle gilded effect.
When making these cookies, be sure to chill the dough log before slicing to keep the filling distinct and preserve the pinwheel shape. You can prepare the logs in advance and refrigerate them overnight, but avoid chilling them for too long as the filling may spread too much.
This recipe for Chocolate Poppy Seed Rugelach Pinwheels is a delightful and festive twist on a classic cookie, perfect for any occasion. Developed by Zoë François and written by Cheryl Slocum, these cookies are sure to be a hit with family and friends.
