Makes 32 pieces 

Rugelach rules at holiday time, but you’ll want to make ours all year long! Our twist on this traditional Jewish recipe uses purchased pie dough (sold in 2-packs,) which we slather with chocolatey cannabutter spread and crunchy walnuts. The result is a simplified rollup that’s tender, sweet, and delightfully reminiscent of the real thing. Feel free to halve this recipe, then fill the second pastry with cheese and sauce for a savory pizza version.

What you’ll need: 

  • 1 (15-oz) package refrigerated ready-to-bake pie crusts*  
  • 6 T cannabutter, softened 
  • 2/3 c granulated sugar 
  • 3 T unsweetened cocoa powder 
  • 1 1/2 T ground cinnamon 
  • ¼ t table salt 
  • 1/3 c mini chocolate morsels 
  • 1/3 c toasted walnuts, chopped fine 
  • 1 egg beaten with 1 t cream or water 
  • 2 T sparkling sugar, for sprinkling


*This recipe uses both crusts!  


What to do:

1. Preheat oven to 340°F.  Adjust oven rack to the center of the oven. Line 2 sheet pans with parchment paper. 

2. In a medium bowl, mix butter, sugar, cocoa powder, cinnamon and salt by hand with a wooden spoon beating until well incorporated (or mix with electric beaters until light and fluffy).  Combine chocolate morsels and walnuts in a small bowl.  

3. Sprinkle your work surface with a little flour. Carefully unroll one pie crust.  Press any broken sections with your fingers. Spread half the butter within 1/4 inch around the edge. Sprinkle with half of the chocolate morsel and walnut mix, pressing the pieces lightly into the dough.   

4. Use a knife to cut the dough into quarters.  Cut each quarter into 4 wedges for a total of 16 wedges.  Beginning at the wide end, roll the wedge of dough tightly into a crescent shape by pinching the center slightly and bending the ends. Repeat steps 3 and 4 with the other crust.  

5. Transfer the crescents onto a sheet pan, point side down, about 2 inches apart.  Brush egg mixture over the tops of the crescents and sprinkle with sugar.  

6. Bake for 25-30 minutes or until the rugelach is golden brown. Remove from sheet pan on to a cooling rack. Enjoy warm. 

Words of wisdom: Start low, go slow.  

*Before using a cannabis infusion in a recipe, taste ¼ t of the infusion with a small bite of food. Assess how you’re feeling after an hour and adjust the potency as needed. Remember: Infusing a whole dish requires careful planning… and mindful math!

Recipe: Infused Chocolate Walnut Rugelach

Always label your edibles: “Contains cannabis, 21+” – Keep out of the reach of children.