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Banana Halvah Chocolate Rugelach

A traditional Middle Eastern confection.

Photo of Banana Halvah Chocolate Rugelach


8 oz. unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups all-purpose flour
1/4 cup packed brown sugar
8 oz. halvah
2 cups DOLE® Fresh Frozen Sliced Bananas, partial thawed
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
1 egg(s), lightly beaten


  1. Preheat oven to 350 F. Line baking sheet with parchment paper.
  2. Combine butter and cream cheese in mixer bowl. Beat on medium speed with paddle attachment 2 minutes or until smooth and creamy. Turn mixer to low and slowly add flour in portions. Scrape down the bowl and paddle to ensure dough is mixed well. Divided dough into 3 round discs; refrigerate at least 2 hours or overnight.
  3. Combine tahini, brown sugar, bananas and chocolate chips in food processor. Blend until smooth; set aside.
  4. Roll each disc out to a 10-inch circle. Spread banana filling over each circle leaving 1/4-inch space on the edge. Sprinkle chopped walnuts on top of filling; press slightly into dough. Using a pizza cutter, divide each circle into 12 thin wedges. Roll each triangle from the outside in and place on prepared baking sheet. Refrigerate 30 minutes.
  5. Brush each rugelach with egg wash. Bake 15 to 20 minutes or until golden brown. Cool on racks for 10 minutes.
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