I’m thrilled to share a recipe that’s sure to satisfy your sweet tooth: Chocolate Rugelach. These delightful, flaky pastries are filled with rich chocolate and a hint of cinnamon, rolled up into perfect little crescents. Rugelach is a traditional Jewish pastry that has been beloved for generations, and this chocolatey twist is simply irresistible.
The inspiration for this recipe comes from the classic rugelach, which is often filled with jam, nuts, or dried fruit. By adding chocolate, we’re giving it a decadent spin that’s perfect for dessert or a special treat with your afternoon coffee. Ready to bake these delicious pastries? Let’s gather our ingredients and get started!
Chocolate Rugelach
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup unsalted butter cold and cubed
- 8 oz cream cheese cold and cubed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Filling
- 1/2 cup finely chopped dark chocolate or chocolate chips
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 cup finely chopped walnuts or pecans optional
For the Topping
- 1 large egg beaten (for egg wash)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Make the Dough
- In a large bowl, whisk together the all-purpose flour and salt.
- Add the cold, cubed butter and cream cheese.
- Using a pastry cutter or your fingers, work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
- Add the granulated sugar and vanilla extract, and mix until the dough comes together.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Prepare the Filling
- In a small bowl, combine the finely chopped dark chocolate, granulated sugar, ground cinnamon, and chopped nuts (if using).
- Set aside.
Roll Out the Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough into a circle about 1/8-inch thick.
- Spread half of the chocolate filling evenly over the dough, leaving a small border around the edges.
Cut and Roll the Rugelach
- Using a sharp knife or pizza cutter, cut the dough into 12 wedges, like a pizza.
- Starting from the wide edge of each wedge, roll up the dough toward the point to form a crescent shape.
- Place the rugelach on the prepared baking sheets, point-side down.
- Repeat with the second disc of dough and the remaining filling.
Bake the Rugelach
- Brush the tops of the rugelach with the beaten egg.
- In a small bowl, mix the granulated sugar and ground cinnamon, and sprinkle over the rugelach.
- Bake in the preheated oven for 22-25 minutes, or until golden brown and flaky.
Cool and Serve
- Allow the rugelach to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Notes
- Make sure the butter and cream cheese are cold when you make the dough; this ensures a flaky texture.
- The dough can be made ahead and frozen for up to a month; just thaw in the refrigerator before using.
- Experiment with different fillings like Nutella, raspberry jam, or chopped dried fruit for variety.
- Calories: 120
- Protein: 2g
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 6g
Bringing It All Together
So, there you have it – Chocolate Rugelach, a deliciously flaky pastry that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to explore traditional baking with a modern, chocolatey twist. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
