Easy and Traditional Chocolate Rugelach Recipe
Step by step instructions for creating delicious pastry-like Jewish holiday cookies
Ingredients
- 1 cup unsalted butter room temperature
- 8 oz. cream cheese room temperature
- 2 cup all purpose flour
- 2 Tbsp. + 2 tsp. granulated sugar
- 2 Tbsp. brown sugar
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. cinnamon
Chocolate Filling
- 8 oz. semisweet chocolate
- 1/2 cup sugar
- 1/4 tsp. salt
Instructions
- In a stand mixer, cream together the butter, cream cheese, brown sugar, 2 Tbsp. of white sugar and salt. Mix in the vanilla, then the flour. Wrap dough in plastic wrap and chill 1 hour.
- Preheat oven to 350 degrees. In a small bowl, combine the cinnamon and 2 tsp. of sugar. Set aside. Line 2 baking sheets with parchment paper.
- Melt the chocolate in a microwave safe bowl in 20 second intervals until it is smooth. (Alternatively, melt the chocolate on the stove in a double boiler.) Stir in the sugar and salt. The mixture should be grainy.
- Remove the dough from the refrigerator and divide it into 6 equal pieces. Form each piece into a ball using your hands.
- On a floured surface, use a rolling pin to roll dough into a circle that is 1/4-inch thick. Spread the chocolate filling in the center of the circle, leaving a 2-3 inch perimeter of cookie dough around.
- Using a pizza cutter or sharp knife, cut the dough circle into 10 wedges. Starting at the wide end of each wedge, roll the dough tightly towards the tip.
- Place cookies, seam side down, onto a prepared baking sheet.
- Beat the egg with 1 Tbsp. of water in a small bowl. Lightly brush the top of the dough with egg wash. Sprinkle with the cinnamon-sugar mixture.
- Bake 18-20 minutes, until golden brown. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
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