If you’ve ever been to Israel, or if you know anyone that has ever asked you “do you want me to bring anything back from Israel?”, then I assume you know about Marzipan rugelach. No, the rugelach are not made with marzipan…it’s the name of the world famous bakery in Jerusalem. There is literally nothing like these gooey rugelach and when I found out that I could now get them in the US without having to beg someone to bring them home from Israel, I was over the moon. If I could do flips, I would! These insanely delicious chocolate and cinnamon rugelach are actually made in Israel and shipped frozen to the US so we are getting the real deal here. But really, this post is all about hamantaschen so let’s get down to it. Since the Marzipan rugelach are so soft and rich, I thought they would make a really fun cookie butter and boy was I right! You don’t even need to add anything else to the food processor. Just blend the rugelach and use as a filling with my easy hamantaschen dough.
I know it seems crazy to blend these beautiful rugelach but hello!!! Rugelach Cookie Butter!!!
Just think of the possibilities for this rugelach cookie butter; babka filling, swirled into ice cream, spread on toast…comment below with more ideas!
Man, I love this dough. One bowl. One spoon. No mixer and no chill time.
And yes, they all stayed closed!
I drizzled the chocolate rugelach cookie butter hamantaschen with melted chocolate and the cinnamon rugelach cookie butter hamantaschen with powdered sugar icing. My sister-in-law told me that the cinnamon hamantaschen taste like Cinnamon Toast Crunch. How awesome is that?!?
Okay, I recommend buying two boxes of each rugelach flavor. One for the filling and one to snack on while you bake. If you’re curious which one is my favorite…I vote for cinnamon!
Recipe by Melinda Strauss, Kitchen-Tested.com