Sweet potato rugelach

Sweet potato rugelach

Sticky Fingers Green Thumb
Tara Pearce, Tim Hillier

Made with creamy sweet potato, plump raisins, dark chocolate chips and a cream cheese pastry, these rugelach are a deeply satisfying treat.


Quantity Ingredient
1 tablespoon soft brown sugar, plus extra for dusting
225g unsalted butter, cut into cubes
125g cream cheese, at room temperature
185g plain (all-purpose) flour
1/4 teaspoon salt
1 egg yolk
1 tablespoon water
1 tablespoon caster (superfine) sugar

Sweet potato filling

Quantity Ingredient
60g raisins, roughly chopped
2 medium sweet potatoes, peeled and cut into cubes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cinnamon
90g icing (confectioners’) sugar
45g dark chocolate chips


  1. Preheat the oven to 200°C.
  2. Put the brown sugar, butter, cream cheese, flour and salt in a large bowl and rub together with your fingertips to form coarse breadcrumbs. Knead together very briefly to make a soft dough, then divide the dough into three equal-sized pieces. Shape the dough pieces into rough discs, cover with plastic wrap and chill in the refrigerator for 1 hour.
  3. Meanwhile, to make the filling, put the chopped raisins in a bowl, cover with boiling water and leave to soak for at least 30 minutes. Drain and set aside.
  4. Toss the sweet potato pieces together with the oil and cinnamon to coat evenly, then transfer to a baking tray and roast for 20 minutes, or until tender. Leave to cool, then blitz to a purée with a hand-held blender.
  5. In a bowl, stir together 400 g of the purée with the icing sugar and soaked raisins until evenly combined.
  6. Reduce the oven temperature to 170°C and line a baking tray with baking paper.
  7. Lightly knead the chilled dough pieces on a lightly floured surface dusted in a little brown sugar. Shape into circles approximately 5 mm thick and cut each into eight wedges. Using a small knife, spread the filling over each wedge and sprinkle over the dark chocolate chips. Starting from the wide ends, roll up each dough triangle towards the centre to make mini croissant shapes.
  8. Place the rugelach on the prepared baking tray. Whisk the egg yolk and water together to form a glaze and use it to brush the rugelach, then sprinkle over the caster sugar and bake for 30 minutes until golden. Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely.
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