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Chocolate Rugelach

Chocolate Rugelach
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Chocolate Rugelach are delicious, bite-sized pastries with a rich chocolate filling, perfect for a sweet treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup bittersweet chocolate chips, finely chopped
  • 1/4 cup granulated sugar, for filling
  • 1/4 teaspoon ground cinnamon, for filling
  • 1 large egg, beaten, for egg wash
  • 1 tablespoon granulated sugar, for sprinkling

Instructions

  1. In a large bowl, cream together the softened butter, cream cheese, 1/4 cup granulated sugar, and vanilla extract until light and fluffy.
  2. Gradually add the flour, mixing until just combined and a soft dough forms. Do not overmix.
  3. Divide the dough into four equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
  4. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  5. On a lightly floured surface, roll out one disk of dough into a 10-inch circle.
  6. In a small bowl, combine the finely chopped chocolate chips, 1/4 cup granulated sugar, and ground cinnamon.
  7. Sprinkle one-quarter of the chocolate mixture evenly over the rolled-out dough, leaving a small border around the edges.
  8. Cut the circle into 12 equal wedges, like a pizza.
  9. Starting from the wide end of each wedge, tightly roll up the dough towards the point.
  10. Place the rolled rugelach seam-side down on the prepared baking sheets.
  11. Repeat with the remaining dough disks and chocolate filling.
  12. Brush the tops of the rugelach with the beaten egg wash and sprinkle with the remaining 1 tablespoon of granulated sugar.
  13. Bake for 18-22 minutes, or until golden brown.
  14. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure butter and cream cheese are at room temperature for a smooth dough.
  • Do not overwork the dough, as it can make the rugelach tough.
  • Chilling the dough is crucial for easy handling and flaky results.
  • You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days.
  • For a different flavor, you can add finely chopped nuts or dried fruit to the chocolate filling.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-rugelach-recipe/