Chocolate Cherry Walnut Rugelach Recipe with Chef Gail Sokol. Step by step baking tutorial. 

The beautiful and detailed instructions are so helpful! Thank you! I dislike when some cooks cut the ends off and discard them, so wasteful. I will be making this hopefully in the next few days. Thank you again!

This is great. Your explanations are very helpful. I enjoy hearing you on WAMC.

This has the best explanation for laminating the dough 🙌🏼

Thank you Gail! You are the real McCoy with baking.

Excellent teacher. Thank you

Hi! I wanted to thank you for this recipe. Amazingly good rugelach 💕

Useful tips for new user of stand mixer! On lifting the rolled dough: my mother showed me how to use the rolling pin to help lift it along the whole side, instead of trying to lift edges with your hands. Just place the pin onto the dough a couple of inches from one edge, flip the edge over the rolling pin (can use a long spatula), turn to get a bit more onto the pin, then lift. Avoids that droopy middle.

This recipe works so well… my first flaky rugelach not really knowing what it is supposed to taste like but flaky it is. Thank you for the detailed instructions. I used peanut butter and jam as filling variations. Love your dough recipe!

Well, that looks *scrumptious* 😋

Gail Thanks so much, the perfect final addition to my cookie box! Have a wonderful holiday and healthy New Year.

Good job!👌🏿 👍🏿Looks great!

Love the tips and information on fat & gluten!!

I know this sounds like a little nothing, but I appreciate your idea of putting your extra flour in a glass with a spoon. This avoids you putting your sticky hands in the bag of four and having pieces of dough into clean flour. I hope you can tell me what I did wrong other than trying to use pie crust dough to make Rugelach rather than Rugelach dough with the combination of butter and cream cheese. Using the pastry dough, I found that the dough inside remained raw. I rolled the dough into a jelly roll and baked in a 350 oven for a total of 40 minutes. Later I covered it with foil and put back in the oven for another 30 minutes.

Left over Ganache is the basis of my Hot Chocolate on cold winter nights.

I made it with very thin crust like you suggested, it baked evenly inside and out. One thing though when done baking, it was swimming in melted butter all over the tray Is it normal? Also most of the slices broke when cutting even though I just pressed the knife down as you did. In spite of these, crust is delicious.

Is that salted or unsalted butter?

Is the recipe for this available for printing? I am having trouble watching and writing down the steps and ingredients.

could I use croissant roll dough?

I score Mine at 1 1/2 inches. My Temple members like big pieces. I charge 6.50

mine is always the color as yours but the inside is still raw dough, why?

"dough formed the state of Texas, I don't know what happened" 13:38. Of course, it's on the water.!Care where you source your ingredients 🤦‍♂️😂😂