Chocolate Chip Rugelach Recipes

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CHOCOLATE CHIP RUGELACH RECIPES



Chocolate Chip Rugelach Recipes image

Courtesy of bellaonline.com Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut.

Provided by seahorse73

Categories     Dessert

Time P1DT45m

Yield 32 Rugelach, 32 serving(s)

Number Of Ingredients 15

2 3/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 teaspoon vanilla
2 large egg yolks
1/4 cup bittersweet chocolate chips
3/4 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon cocoa powder, unsweetened
1/2 teaspoon cinnamon
1 beaten egg yolk
1/4 cup water
1/4 cup sugar

Steps:

  • To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.
  • Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.
  • For the filling: combine all of the ingredients and set aside.
  • On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.
  • Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.
  • Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them.
  • For the Glaze:.
  • Combine the ingredients and set aside.
  • You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!

Nutrition Facts : Calories 173, Fat 11, SaturatedFat 5.7, Cholesterol 39.8, Sodium 61.3, Carbohydrate 17.1, Fiber 0.7, Sugar 8.2, Protein 2.4

RUGELACH WITH A TWIST



Rugelach with a Twist image

Once I read about making rugelach with ice cream, there was no stopping me! My family loved these flaky cookies so much, I had to bake more right away. -Diane Fuqua, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 32 cookies.

Number Of Ingredients 10

1 cup butter, softened
2-3/4 cups all-purpose flour
1 cup vanilla ice cream, melted
3/4 cup finely chopped pecans
3/4 cup miniature semisweet chocolate chips
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 large egg
1 tablespoon water

Steps:

  • Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. Cut each circle into 8 wedges; roll up from wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and water; brush over pastries., Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 151 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein

CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH



Chocolate Chip, Cherry and Walnut Rugelach image

Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience.

Provided by Dave in Alpharetta

Categories     Dessert

Time 1h35m

Yield 32 cookies

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup whipping cream (approx)

Steps:

  • Dough:.
  • Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
  • Filling:.
  • Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
  • Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
  • Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).

CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH



Chocolate Chip, Cherry and Walnut Rugelach image

Categories     Cookies     Chocolate     Fruit     Nut     Bake     Christmas     Cherry     Walnut     Winter     Chill     Bon Appétit

Yield Makes 32

Number Of Ingredients 14

Dough:
2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 ounces chilled cream cheese, cut into 1/2-inch pieces
Filling:
1/2 cup sugar
1 teaspoon ground cinnamon
12 tablespoons cherry preserves
8 tablespoons dried tart cherries
8 tablespoons miniature semisweet chocolate chips
8 tablespoons finely chopped walnuts
1/3 cup (about) whipping cream

Steps:

  • For dough:
  • Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • For filling:
  • Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
  • Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
  • Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)

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CHOCOLATE RUGELACH - ONCE UPON A CHEF
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2018-09-12  · 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, …
From onceuponachef.com
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Total Time 50 mins
Category Desserts
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  • 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 1/2-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.
  • 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 1/4 of the chocolate filling (a heaping 1/4 cup) evenly over the dough, leaving a 1/4-inch border around the edges.
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RUGELACH - ONCE UPON A CHEF
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2019-09-22  · Great rugelach recipe! I make the traditional and the mini chocolate chip versions, as written, and the rugelach comes out perfectly every time. The …
From onceuponachef.com
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Total Time 2 hrs 45 mins
Category Desserts
Calories 181 per serving
  • Place the flour 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 and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
  • Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
  • Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
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GRANDMA'S RUGELACH: CHOCOLATE CHIP OR APRICOT WALNUT ...
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2013-12-11  · Preheat oven to 350 degrees fahrenheit, and place oven rack in the middle or just below. Place parchment on 2 large cookie sheets, and set aside. …
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Category Dessert
Servings 50
Estimated Reading Time 8 mins
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RECIPE: CHOCOLATE RUGELACH COOKIES | COOKING ON THE SIDE
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2009-12-11  · Chocolate Chip Rugelach Adapted from the Chocolate Rugelach recipe inside the wrapper of the Love’n Bake “Schmear” Chocolate Filling can. Makes 4-5 dozen pastries. INGREDIENTS: 2 1/2 cups all-purpose flour 1/2 …
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CHOCOLATE CHIP RUGELACH - BAKERITA
2021-08-29  · These Chocolate Chip Rugelach are easy, delicious cookies made with cream cheese to stay super tender and flaky! This post has step by step photo instructions. Happy …
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4.5/5 (2)
Total Time 2 hrs 22 mins
  • In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Alternately, this can be done in a bowl with a pastry cutter.
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CHOCOLATE RUGELACH RECIPE | MYRECIPES
2016-12-09  · Transfer rugelach to parchment paper- or silpat-lined baking sheets. Brush the rugelach with egg; sprinkle evenly with coarse sugar. Step 6. Bake for 23 to 27 minutes, or …
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Servings 48
Total Time 3 hrs
  • Place flour and ¾ teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
  • Stir together sugar, cocoa, cinnamon, remaining ¼ teaspoon salt, and chocolate in a medium bowl until combined.
  • Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Distribute chocolate mixture evenly over the surface of each dough circle.
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CHOCOLATE CHIP AND CHERRY RUGELACH | KOSHER AND JEWISH RECIPES
2015-07-04  · Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. , Spread 3 tablespoons of cherry preserves on dough, leaving 1-inch border. …
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Estimated Reading Time 5 mins
Category Desserts
Total Time 45 mins
  • Blend first 3 ingredients in food processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces and flatten into disks.
  • Line large baking sheets with parchment paper. You will probably need two 2 sheets. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. ,
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CLASSIC RUGELACH RECIPE - CRAZY FOR CRUST
2021-05-19  · In a large food processor, pulse the flour and salt, then add the butter and cream cheese and pulse until mixture is crumbly. Divide the dough: Divide dough into 4 sections and …
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Calories 106 per serving
  • Note: I find it easiest to finely chop the nuts and raisins in the food processor, but you can also do it by hand.
  • Roll each disk of dough into a 9-inch round, keeping each disk chilled until ready to roll and fill them. Sprinkle the round with the filling and press it lightly into the dough. Cut each round into 12 wedges (like you’re cutting a pizza). Roll the wedges from wide to narrow, like you do a crescent rolls.
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PEANUT BUTTER & CHOCOLATE RUGELACH - WHAT JEW WANNA EAT
2013-04-15  · Spread a thin layer of peanut butter (about ¼ cup) on the circle, sprinkle evenly with chocolate mixture. Preheat oven to 350 degrees F. Cut the circle into 12 triangles with a …
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  • In a medium bowl, whisk together sugar, cardamom, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
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  • Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
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  • Transfer dough to a clean surface and work the crumbs together gently (don’t over-handle or the warmth of your hands will start to melt the butter) to form a log.
  • Divide into 4 equal portions, flatten each into a disk that’s ½-1” thick. Wrap in plastic wrap and refrigerate for at least one hour and up to 5 days.
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CHOCOLATE RUGELACH COOKIES - PRETTY. SIMPLE. SWEET.
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  • Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add cream cheese and keep pulsing until the dough starts to clump together, about 10-15 seconds. Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc, then wrap with plastic wrap and refrigerate for at least 1 hour until firm.
  • Cut dough into three pieces. While working with the first piece of dough, place the other pieces in the fridge. Roll dough to an 8*12-inch (20*30 cm) rectangle. Spread dough with the filling and, starting with the longer edge, roll up to form a log. Transfer log to prepared baking sheet. Using a knife, make 3/4-inch-deep cuts at 1-inch/2.5cm intervals crosswise in dough, but not all the way through, allowing the slices to stay connected (this yields 12-15 pieces for each log). If dough is too soft to cut, let it chill in the fridge for a few minutes before cutting. Proceed with the other two pieces of dough in the same manner. Place all three logs on the same baking sheet.
  • Bake until golden brown, about 30 minutes. Transfer to a wire rack, and while still warm, cut slices all the way through. Allow cookies to cool completely. Dust with powdered sugar, if desired. Store in an airtight container at room temperature for up to 1 week.
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CHOCOLATE PISTACHIO RUGELACH • THE BOJON GOURMET
2012-02-10  · Chocolate Pistachio Rugelach. Adapted from Baking Illustrated and Alice Medrich. This classic dough can handle many variations: smear a slick of smooth jam over the dough, …
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EASY CHOCOLATE RUGELACH RECIPE - SERIOUS EATS
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EASY RASPBERRY CHOCOLATE CHIP RUGELACH - ALL INFORMATION ...
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CHOCOLATE CHIP RUGELACH RECIPES - BAKING SKILL DEVELOPMENT ...
2020-09-07  · Chocolate Chip Rugelach Recipes. Posted by bsdadmin; Date September 7, 2020; Rugelach are a cross between a cookie and a little rolled up pastry. They are a Jewish sweet treat that is traditionally rolled into a crescent-shape. The word rugelach comes from the Yiddish word Rugel which translates into Royal. These pastries are now mainstream, and …
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CHOCOLATE SEA SALT RUGELACH | MOLLY YEH | RECIPE - RACHAEL ...
2021-11-30  · "Here is the recipe for this sea salty chocolate rugelach, inspired by my mom's. I love rugelach because the dough isn't too sweet, and it's just like a pie dough that's been enriched with cream cheese. To help get those pie dough-like flakes, you want the ingredients to stay cold and you don't want to over-mix the dough (some clumps of butter and cream cheese …
From rachaelrayshow.com
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CHOCOLATE CHIP RUGELACH RECIPES – CHEF VINOSHNEE
2019-04-02  · This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut. For the cream cheese dough, you will need: 2 3/4 Cups all-purpose flour. 1/2 Cup sugar. 1/2 Teaspoon salt. 2 sticks unsalted butter, softened. 8 Ounces of cream cheese, softened. 1/2 ...
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CHOCOLATE WALNUT RUGELACH — UNWRITTEN RECIPES
2021-12-11  · Chocolate Walnut Rugelach. Makes about 4 dozen cookies. Prep Time for dough: 15 minutes, plus at least 2 hours chilling time and up to 3 days: Prep Time for filling: 10 minutes; Assembly time: 20-30 minutes; Bake time: 21-24 minutes . Ingredients . For the dough. 2 ½ cups unbleached, all-purpose flour. 2 tablespoons sugar. ¼ teaspoon salt, plus a little extra for …
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CHOCOLATE CHIP RUGELACH RECIPES
Chocolate Chip Rugelach Recipes Recipe - Food.com trend www.food.com. Chocolate Chip Rugelach Recipes. Recipe by seahorse73. Courtesy of bellaonline.com Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped ...
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Top Asked Questions

How do you make a chocolate rugelach?
Spread a thin layer of chocolate evenly over the dough, leaving space around the perimeter. Use a pizza cutter or knife to cut the dough into 16 even slices. Working quickly, roll each wedge from the larger end to the point to form your chocolate rugelach.
How to bake Rugelach cookies?
Bake: Preheat oven to 350°F. Beat egg with milk to create an egg wash. Brush each cookie with the egg wash and sprinkle the outside with the granulated sugar. Bake 15-20 minutes, or until lightly browned. Storing: Store in an airtight container for up to 4 days or freeze for up to a month. You can fill rugelach with almost anything you want.
How much sugar is in a rugelach dough?
I was hoping to make one batch of dough and split it in half to use 2 chunks for the chocolate version and the other 2 chunks for the raisin/cinnamon version above. I noticed that the Chocolate Rugelach has the addition of 6T of sugar.
What is rugelach filling made of?
Chocolate rugelach filling is made of just three ingredients: Melted semisweet chocolate. Chocolate bars are best, but chocolate chips work, too. Sugar. I like to use brown sugar (better flavor!), but you can substitute granulated if needed. Ground cinnamon. This is optional but I love the flavor it adds (I use it in my chocolate rolls, too). Salt.

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