Quince Chocolate and Almond Rugelach

Are you done detoxing? These are the most amazing cookies ever, well, in my opinion anyways!!!  I love the quince and dark chocolate together.  It is a unique and delicious flavor combination!


Rugelach means” little twists” and it is a traditional Jewish dessert typically made with a cream cheese dough. I used mascarpone instead of cream cheese which made it a bit more delicate.  There are so many flavor combinations you can do. It is endless, really!

I first discovered these amazing cookies when I was searching for something unique to bake at my restaurant.  I decided to make them and after trying one, I was hooked!  They are just so light and flaky yet rich and decadent!


 I’m not going to lie, but these cookies are a bit more labor-intensive than your normal cookies.  However, they are so worth it!   Just go slow when rolling them into their cute little crescent shapes.


Recipe: Makes 48

  • 1/2 Cup Mascarpone Cheese – room temperature
  • 2 Sticks Salted Butter – room temperature
  • 1/2 Cup Beet Sugar
  • 1 Teaspoon Pure Almond Extract
  • 1/8 Teaspoon Sea Salt
  • 1 1/3 Cups All purpose Flour
  • 1  Cup Whole Wheat Flour
  • 1/4 Raw Almonds – ground
  • 1 Cup Raw Almonds – ground
  • 3/4 Cup Chocolate – roughly chopped
  • 1/4 Cup Terbinado Sugar –  packed
  • 1 Teaspoons Ground Cinnamon
  • 1/4 Teaspoon Ground Cardamom
  • 10 ounces – 1/2 Cup + 2 Tablespoons Quince Preserves



The dough

Grind the almonds in a food processor until a fine crumble, mix 1/4 cup into the flour and set aside.

In a food processor, cream the cheese and butter until light.

Add sugar, salt, and vanilla.

Add the flour and ground almonds and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball into four pieces, wrap each piece in plastic, and refrigerate for about 1 hour.


Roughly chop the chocolate into small pieces. Mix the 1 cup of ground almonds with the terbinado sugar, cinnamon, cardamom and chocolate. Set aside


Generously flour your board and roll out one ball of dough into a 9-inch circle.
(This is a softer dough than regular cookies so it is a little harder to handle.  If your dough gets too soft put it back in the refrigerate for a bit.) Spread the dough with 2 tablespoons quince preserves and sprinkle about 1/2 cup of the filling.Press the filling lightly into the dough.Cut the circle into 12 equal wedges by cutting the circle in quarters, then each quarter into thirds.Starting with the wide edge and carefully roll up each wedge.Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.Pre-heat oven to 350 degrees F.s

Bake for 17 to 20 minutes, or until lightly browned. Remove to a wire rack and let cool.


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