Not sure how many rugelach lovers we have in the audience, but these chocolate ones are pretty out-of-this-world (and I’m not the only one who thinks so – Joan shared some with me last weekend at our Oblong event at Provisions and she was pretty excited about them, too).
Rugelach are cookies made from a very flaky dough that you roll out and spread with – in this case – a chocolate filling. You then cut the dough as you would a pizza, roll the cookies up into little croissant-shapes, brush them with an egg wash, sprinkle them with sugar and bake. They are easy (the batch that Joan and I shared Saturday night was made by a 14-year-old) and a crowd-pleaser — particularly if Joan and I are in your crowd 🙂
To take a peek at the original blog post for chocolate rugelah, and to peruse my collection of original recipes, click here.
FOR THE DOUGH
- 2 cups all-purpose flour
- 1 1/4 teaspoon table salt
- 2 teaspoons baking powder
- 8 ounces cream cheese, cold, cut into pieces
- 12 ounces unsalted butter, cold, cut into pieces, plus more for melting and brushing
- 1 egg yolk
- 1 teaspoon pure vanilla extract
FOR THE FILLING
- 1 cup finely chopped semi-sweet chocolate
- 2 tablespoons granulated sugar
- 2 tablespoons cocoa powder
FOR THE EGG WASH
- 1 egg yolk
- 1 tablespoon heavy cream
- Turbinado sugar for sprinkling
Place dry ingredients in a food processor and process until combined. Add the rest of the ingredients and process until the dough just comes together. Do not over process.
Divide the dough in four, kneading it a bit if the ingredients need additional incorporating, and wrap each piece in plastic wrap and place in the refrigerator for two hours or overnight.
Assemble the filling by combining all of the ingredients in a small bowl. Line a baking sheet with parchment paper.
Combine the egg and cream for the wash in a small bowl.
Roll out one piece of dough at a time on a lightly floured work surface into an 11-inch round circle. Brush with melted butter and sprinkle with a quarter of the filling. Press the filling into the dough lightly to secure it.
Using a pizza-cutter, cut the circle into 16 pieces. Roll each piece up from the larger end, tucking the smaller end underneath the cookie and placing on the prepared baking sheet. Repeat with the remaining pieces of dough and brush all cookies with wash and sprinkle with the Turbinado sugar. Place in the freezer for an hour. Preheat the oven to 350-degrees and bake off 12 cookies at a time for 20 to 25 minutes until golden brown.