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Recipe: Infused Chocolate Walnut Rugelach

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. 

https://youtu.be/INHNcLPBr40

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!

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