Chocolate Babka Rugelach Recipes

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CHOCOLATE RUGELACH



Chocolate Rugelach image

A much-loved Jewish holiday treat, chocolate rugelach are miniature pastries posing as cookies.

Provided by Jennifer Segal

Categories     Desserts

Time 50m

Yield 36 cookies

Number Of Ingredients 9

2½ cups all-purpose flour, spooned into measuring cup and leveled-off
6 tablespoons sugar
Heaping ¼ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1-in chunks
6 oz cold cream cheese, cut into 1-in chunks
1 egg yolk
8 oz semi-sweet chocolate, best quality such as Ghiradelli, roughly chopped
½ cup sugar
¼ teaspoon salt

Steps:

  • Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a clean work surface. Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball. Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a ½-inch-thick rectangle. Wrap each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
  • Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the chocolates in a double boiler on the stovetop.) Mix in the sugar and salt. The mixture will be grainy; that's okay.
  • Line a baking sheet with parchment paper.
  • Roll the cookies: Remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until it's pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don't make yourself crazy over it, but try to make it as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread ¼ of the chocolate filling (about a ¼ cup) evenly over the dough, leaving a ¼-inch border around the edges.
  • Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.
  • Preheat the oven to 375°F.
  • Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1-in-wide pieces. Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely. Rugelach are best enjoyed fresh on the day they are baked but any extra cookies can be stored in airtight container for up to 3 days, or frozen for longer storage.
  • Make-Ahead Instructions: The unbaked sliced rugelach can be chilled and stored for up to 3 days in the refrigerator before baking.
  • Freezer-Friendly Instructions: The unbaked sliced rugelach can be frozen for up to 3 months. Before freezing, let the sliced rugelach set on a baking sheet in the freezer for approximately 20 minutes, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 144, Fat 9 g, Carbohydrate 16 g, Protein 2 g, SaturatedFat 5 g, Sugar 8 g, Fiber 1 g, Sodium 51 mg, Cholesterol 23 mg

CHOCOLATE BABKA RUGELACH



Chocolate Babka Rugelach image

These festive, fudgy confections are a mash-up of two traditional Jewish favorites: rugelach and chocolate babka. They have a tender, flaky pastry wrapped around a bittersweet truffle-like filling that's sprinkled with chopped nuts or cocoa nibs for a contrasting crunch. A topping of Demerara sugar adds texture, and a little flaky sea salt cuts the sweetness perfectly. These are best served within five days of baking (store them in an airtight container at room temperature). They also freeze well for up to one month, with parchment or waxed paper between layers.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 dozen rugelach

Number Of Ingredients 21

1 (8-ounce/225-gram) block cream cheese, softened
1 cup/225 grams unsalted butter, softened, plus more for the pans, if you like
1/4 cup/50 grams granulated sugar
1 teaspoon vanilla extract
2 cups/255 grams all-purpose flour, plus more for rolling
1/2 teaspoon fine sea or table salt
1/4 cup/50 grams granulated sugar
6 tablespoons/88 milliliters heavy cream
Pinch of fine sea or table salt
3 ounces/85 grams extra bittersweet chocolate, preferably 66 to 74 percent cocoa, coarsely chopped
1/4 cup/61 grams unsalted butter, diced, at room temperature
1 teaspoon vanilla extract
1/2 cup/63 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon fine sea or table salt
4 1/2 tablespoons/64 grams unsalted butter, melted
1/2 cup/75 grams finely chopped toasted nuts, such as pistachios, walnuts, or pecans, or use cocoa nibs
2 tablespoons Demerara sugar, for sprinkling
Flaky sea salt, for sprinkling
Milk, for brushing

Steps:

  • Make the dough: Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
  • Scrape dough onto plastic wrap. Divide dough into 4 portions, form each into a disk and wrap each in plastic wrap. Refrigerate for 2 hours or up to 5 days.
  • Prepare the fudge: In a medium saucepan over medium heat, combine sugar, cream, and salt. Simmer, stirring occasionally, until sugar dissolves completely, about 5 minutes. Scrape mixture into a bowl. Add chocolate, butter and vanilla, and let sit for 5 minutes to soften the chocolate, then mix until melted and smooth. (Fudge can be made up to 2 weeks ahead and stored, covered, in the refrigerator. Let come to room temperature before using; it's too firm to spread when cold.)
  • Make the crumb filling: In a small bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and the mixture forms large, moist crumbs. Set aside.
  • Line 4 baking sheets with parchment paper or nonstick liners, or lightly butter the pans, if you like. Working with 1 piece of dough at a time, remove it from refrigerator and allow it to sit at room temperature for about 5 minutes, or until malleable enough to roll out.
  • On a clean, lightly floured work surface, roll out dough into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to the work surface.
  • Using the back of a spoon, evenly spread 2 tablespoons of fudge onto the rolled-out dough. Sprinkle about 1/2 cup of sugar cocoa crumbs over fudge. Sprinkle 2 tablespoons of chopped nuts over the crumbs, and, using your hands, press the filling firmly and evenly into the dough.
  • Using a sharp knife, cut the dough circle into 12 triangles, like pieces of a pie. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
  • Place rugelach, narrow tip tucked beneath, on a prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape in the oven. Repeat with the remaining dough, fudge and filling. (Clean your work surface before rolling out the next batch of dough.)
  • When ready to bake, heat oven to 350 degrees. In a small bowl, stir together Demerara sugar and a large pinch of flaky salt. Brush rugelach with milk and sprinkle sugar-salt mix on top.
  • Bake, 2 sheets at a time, until lightly browned, 17 to 25 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to a wire rack to cool completely.

CHOCOLATE BABKA



Chocolate Babka image

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second - with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs. If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.

Provided by Melissa Clark

Categories     snack, cakes, project, dessert

Time P1DT3h30m

Yield 2 loaves

Number Of Ingredients 23

1/2 cup/118 milliliters whole milk
1 package (1/4 ounce/7 grams) active dry yeast
1/3 cup/67 grams granulated sugar, plus a pinch
4 1/4 cups/531 grams all-purpose flour, more as needed
1 1/2 teaspoons fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
1/2 teaspoon freshly grated nutmeg
4 large eggs, at room temperature, lightly beaten
10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans
1/2 cup/100 grams granulated sugar
3/4 cup/177 milliliters heavy cream or half-and-half
Pinch kosher salt
6 ounces/170 grams extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped
8 tablespoons/112 grams/1 stick unsalted butter, diced, at room temperature
2 teaspoons/10 milliliters vanilla extract
1/2 cup/60 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon kosher salt
4 1/2 tablespoons/64 grams unsalted butter, melted
1/3 cup/60 grams mini semisweet chocolate chips
2/3 cup/135 grams granulated sugar

Steps:

  • Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it's lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
  • In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn't come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
  • Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
  • Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
  • Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
  • Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
  • Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
  • Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
  • Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
  • Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
  • Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it's about 9 inches long. Place into a prepared pan, letting it curl around itself if it's a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won't quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
  • When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
  • As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
  • Transfer to a wire rack to cool completely before serving.

CHOCOLATE BABKA



Chocolate Babka image

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Provided by Lilia

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h

Yield 10

Number Of Ingredients 18

¾ cup milk
¼ cup butter
2 cups bread flour
2 cups all-purpose flour
2 teaspoons active dry yeast
¼ cup white sugar
¼ cup water
1 egg
¾ teaspoon salt
5 (1 ounce) squares semisweet chocolate, finely chopped
1 ½ teaspoons ground cinnamon
⅓ cup white sugar
¼ cup butter, chilled
¼ cup confectioners' sugar
¼ cup all-purpose flour
¼ cup butter, chilled
1 egg beaten with
1 tablespoon water for glaze

Steps:

  • Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
  • Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
  • Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
  • When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
  • Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 45.6 g, Cholesterol 75.3 mg, Fat 20 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 295.2 mg, Sugar 22.6 g

CHOCOLATE RUGELACH RECIPE BY TASTY



Chocolate Rugelach Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, salt, water, butter, chocolate, butter, sugar, cocoa powder

Provided by Avital Jacobson

Yield 20 servings

Number Of Ingredients 10

2 cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup water
1 stick butter
12 oz chocolate, chopped
¾ cup butter
½ cup sugar
¼ cup cocoa powder

Steps:

  • Preheat the oven to 350 °F.
  • Mix flour, sugar, salt, and baking powder in a large bowl. Create a well in the middle and pour in the water. Knead until a dough forms. Add flour until the dough doesn't stick to your hands.
  • Split the dough into 6 and roll into balls. Let rest for 30 minutes.
  • Roll out each ball into a disc, 8 inches in diameter. Spread butter on each disc and make a cut from the center out to the edge.
  • Roll the disc to make a cone and form the cone into a ball. Then, allow the balls to rest for another 30 minutes.
  • In the meantime, make the filling by mixing all filling ingredients together and microwaving until melted. The filling should be liquidy, but still able to hold its shape.
  • Take 2 balls of dough and put them together with a layer of butter in between them.
  • Roll the dough out into a large and thin rectangle (6 x 12 inches -15 x 30 cm ). It should be so thin that you can almost see through it.
  • Spread ⅓ of the chocolate mixture onto the dough so that the whole surface is covered.
  • Cut the dough in half lengthwise. Then, cut into isosceles triangles. Roll up triangles like croissants. Repeat with the rest of the dough.
  • Place the prepared pieces of dough on a baking sheet so that they all touch. Brush 2 tbsp melted butter on top.
  • Bake for 7-8 minutes. Remove from the oven when slightly undercooked - they will firm up when resting. Cool slightly, then serve.
  • Enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams

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From cbc.ca


YEASTED CHOCOLATE RUGELACH - LION'S BREAD
2021-02-18 Yeasted Chocolate Rugelach Thin layers of enriched pastry, rolled up with a dark chocolate filling, baked till golden brown, and brushed in a light sugar syrup. It almost sounds like too much, but trust me, it's just right. Course Dessert Cuisine Israeli Keyword chocolate, Cookies, rugelach, yeasted rugelach Prep Time 3 hours Cook Time 30 minutes
From lionsbread.com


THE CHOCOLATE BABKA RECIPE YOU HAVE TO MAKE - BROWN EYED BAKER
2019-12-05 Make the Dough. In a 4-cup measuring cup or medium bowl, stir together the milk and yeast and let sit for 5 minutes. Then, whisk in the sugar, egg, and egg yolk. In the bowl of an electric mixer fitted with the dough hook, add the flour and salt. Mix on low speed to combine, about 1 minute.
From browneyedbaker.com


ISRAELI CHOCOLATE RUGELACH - A BAKING JOURNEY
2021-03-02 Assembling the Rugelach. Punch the air out of the proofed dough and cut it in half. Set one half aside. On a lightly floured surface, roll the second half of dough into a large rectangle about 30x50 cm / 12x20 inch. Spread half of the Chocolate Filling over the rolled dough, then fold it in half on its longest side.
From abakingjourney.com


MOLLY YEH'S CHOCOLATE SEA SALT RUGELACH RECIPE | THE NOSHER
2019-10-08 Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart.
From myjewishlearning.com


CHOCOLATE BABKA RUGELACH RECIPE - MASTERCOOK
2021-12-06 1 (8-ounce/225-gram) block cream cheese, softened; 1 cup/225 grams unsalted butter, softened, plus more for the pans, if you like; 1/4 cup/50 grams granulated sugar
From mastercook.com


EASY CHOCOLATE RUGELACH RECIPE - SERIOUS EATS
2020-09-11 Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere. Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of …
From seriouseats.com


CHOCOLATE RUGELACH - THE TASTE OF KOSHER
2021-07-17 If the dough is too sticky, add a tablespoon of flour at a time until you get the right consistency. Cover the bowl with a damp towel and let the dough rise until double in size. In a mixing bowl, combine coca, sugar, oil, and cinnamon to create the filling. Divide the dough into two equal parts.
From thetasteofkosher.com


I TRIED URI SCHEFT'S BEST CHOCOLATE BABKA RECIPE | KITCHN
2021-09-03 Kudos to Uri for writing a clear, detailed recipe that makes you feel like he’s standing in the kitchen right next to you, ensuring your success. I began by making the dough. I whisked together vanilla and milk in the bowl of a stand mixer, then mixed in the yeast (I used dry). I then mixed in the flours, eggs, sugar, salt, and butter.
From thekitchn.com


CHOCOLATE BABKA RUGELACH | RECIPE | CHOCOLATE BABKA, CHOCOLATE …
Dec 20, 2020 - With a rich dark chocolate filling, these delicious and buttery crescents are a must-have for any cookie exchange. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Special Diet. Clean …
From pinterest.ca


CHOCHOLIC: EASY CHOCOLATE RUGELACH - SERIOUS EATS
2020-08-25 Simply roll out strips of dough, fill it, roll it up like a rug, then slice it into 1-inch, bite-sized pieces. This technique is also the way to go if you choose to make and freeze your rugelach dough ahead of time. These homemade rugelach are better than any bakery and easier than pie.
From seriouseats.com


MARZIPAN CHOCOLATE RUGELACH - JAMIE GELLER
2015-11-29 1. Make the dough: Heat the milk or water to about 110°F. (It should be lukewarm; if the liquid gets too hot allow it to cool slightly before moving on to the next step as hot liquid can kill the yeast). 2. Add 1 tablespoon of the sugar and stir to dissolve slightly.
From jamiegeller.com


CHOCOLATE RUGELACH - BAKE FROM SCRATCH
Instructions. In the work bowl of a food processor, place flour, granulated sugar, and salt; process until combined. Add cold butter, and pulse until mixture is crumbly, about 15 pulses. Add cold cream cheese, and pulse until dough starts to clump together, 10 to 15 seconds. Turn out dough onto a lightly floured surface, and shape into a disk.
From bakefromscratch.com


CHOCOLATE RUGELACH RECIPE - THIS IS HOW I COOK
2021-12-03 Prepare filling by combining the finely grated chocolate with the cocoa and sugars. Prepare topping by combining the cinnamon and sugar. Preheat oven to 375. Put one oven rack in the top third of the oven and the other in the lower third. (Not at the top or bottom!) Line 2 baking sheets with parchment paper.
From thisishowicook.com


CHOCOLATE RASPBERRY RUGELACH RECIPE (VIDEO)! - WELL SEASONED …
2019-05-29 To make in a food processor: Place flour and salt in the bowl of a food processor fitted with blade attachment. Pulse to combine. Add cream cheese, chopped into large chunks, and run machine until fully dispersed into the flour. Add butter in large chunks and run machine until dough starts to clump.
From wellseasonedstudio.com


CHOCOLATE RUGELACH - KOSHEREYE
Chocolate Rugelach. Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds. Wrap dough in plastic and chill at least 1 hour before using. Divide the dough into 4 pieces.
From koshereye.com


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