Chocolate Espresso Rugelach Recipes

CHOCOLATE RUGELACH

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.

CHOCOLATE CINNAMON RUGELACH

Steps:

• To make the dough, beat cream cheese and butter together in the bowl of an electric mixer with a paddle attachment. Beat until fluffy, about 2 minutes.
• Add sugar and salt, continuing to mix
• Finally, add flour, little by little until fully combined. Once the dough starts to stick together, stop mixing. This should only take a minute or two. Don't over-mix.
• Remove the dough and place onto a cutting board or counter with a little flour on it. Roll into a ball, then gently pat down into a disk.
• Wrap and allow to cool for 1 hour in the fridge.
• While the dough chills, prepare your filling.
• Add all of your filling ingredients to a food processor and pulse several times. Use a spatula to scrape down the sides and pulse again, until the mixture is well combined and a thick, spreadable paste. You may need to scrape down a few times. Set aside on the counter. Do not put into the fridge or anywhere cold, otherwise this paste will solidify and be impossible to use later.
• Once the dough is chilled, remove from the fridge.
• Cut the dough in half and roll two balls, flatten them both into disks, then roll into a thin circle. See photos for more details
• Working with one circle at a time, dollop ~half of the chocolate paste all over the dough round then gently spread, being careful not to tear the dough. This will take a minute or two. Use the back of a spoon and just gently press the dollops down over and over again, smearing across the dough round until it is mostly covered. A few empty spots are fine, it doesn't have to be perfect.
• Once the dough round is mostly covered, use a large knife to cut it into 12 even triangles. I like to cut in half, then quarters, and then I cut each quarter into 3 slices. This allows for the most even cuts.
• Starting from the outside of the dough round, roll each triangle into itself, towards the center, until it is a rugelach!
• Repeat with the second dough round. You should end up with 24 rugelach.
• Place the rugelach back into the fridge to chill for another 30 minutes. Meanwhile, preheat your oven to 350º.
• Place chilled rugelach onto a parchment-lined cookie sheet (you will need 2 or 1 large one) and brush with beaten egg (or cream, or water) and sprinkle with whatever sugar you like. I have used regular sugar, coconut sugar, and turbinado sugar with success.
• Bake rugelach for 15-20 minutes, or until nicely golden brown. Turn the cookie sheet halfway if you see certain cookies getting browner than others.
• Enjoy!

CHOCOLATE RUGELACH

Steps:

• Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.
• Add eggs and the oil. Mix using a bread hook attachment.
• Add the water a little at a time until the dough is sticky but not wet. Mix for 5 minutes or until the dough pulls away from the sides. 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. Roll out half the dough into a horizontal rectangle on a well-floured work surface. You want the dough to be very thin, but not so thin that it rips when moved.
• Spread about 1/3 the filling over the dough. Then fold the dough over itself towards you. Spread another layer of filling. Cut the dough into triangles, creating a zigzag pattern. Do your best not to make them too wide or too narrow.
• Start from the widest part of each triangle and roll your way down to the tip. Place the rugelach on a parchment paper lined baking sheet about 1'' apart.
• Repeat these steps with the remainder of the dough and spread.
• Preheat the oven to 360°F or 180°C. Let the rugelach rise until the oven is ready. Generously brush with remaining egg.
• Bake for 30 minutes or until golden brown.
• Mix remaining sugar and water in a pot. Heat to create simple syrup. Spoon the syrup over the rugelach and sprinkle the sesame seeds.

CHOCOLATE ESPRESSO RUGELACH

Steps:

• Dump all cookie dough ingredients into a mixer fitted with a paddle attachment. Mix on medium speed until a dough forms.
• Divide the dough into 3 equal parts and shape into discs. Wrap in plastic and refrigerate for at least 1 hour
• In a bowl, mix all the filling ingredients together until smooth, thick, and creamy
• In another bowl make the egg wash by whisking the egg and water together until combined
• Preheat Oven to 300 Degrees Fahrenheit
• After time has elapsed, removed the dough out of the fridge working with one disc at a time.
• On a floured surface, place the dough into the center and with the help of a rolling pin, shape the dough into a rectangle making sure the thickness is as evenly as possible.
• Spoon 1/3 of the filling over the dough leaving a very small border
• Roll dough tightly into a log and cut into 1-inch pieces
• Place cookies on a parchment paper lined cookie sheet
• Brush the surface of the cookies with the egg wash. Sprinkle with a little sugar if desired
• Repeat with the process with the other 2 dough disks
• Bake for 12-15 minutes or until golden brown on top
• Remove from oven and place on a cookie rack to cool
• Enjoy!

VEGAN CHOCOLATE RUGELACH RECIPE

Steps:

• Combine all ingredients in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If it continues to stick, add a little more flour and knead again.
• Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. See my vegan brioche recipe for pictures on what your dough should look like.
• Add both ingredients to a small saucepan over low heat. Mix until just melted and set aside to cool. It *must* be cool before you spread it on the dough.
• Method 1: Dust a clean surface with flour. Roll out the dough into a circular shape as thin as possible. Spread all the ganache onto the circle. Use a knife or pizza cutter to cut around 12 segments in the dough (like a pizza). Starting from the long edge, roll each segment into a rugelach shape.
• Method 2: Dust a clean surface with flour. Roll out the dough into a rectangle and spread some of the ganache on the bottom two-thirds of the dough. Fold down the top third of dough and fold up the bottom third forming a 'parcel'. Set aside to chill in the fridge for at least 10 minutes. Flatten the 'parcel' with a rolling pin into a rectangle. With some more ganache, repeat the spreading, folding and chilling of the dough. After the dough has chilled twice, flatten the dough for the last time and spread the remaining ganache on the surface. Use a knife or pizza cutter to cut the dough in half and a zig zag motion to create triangular segments. Starting from the long edge, roll each segment into a rugelach shape.
• Place each rugelach on a lined baking tray, with the tip of the dough underneath. Loosely cover the tray and allow the rugelach to rest and rise for at least 1 hour until they're slightly puffy. Or you can put them in the fridge and bake them tomorrow.
• Preheat the oven to 180°C (350°F). Bake the rugelach for 10-15 minutes or until they are slightly golden.
• To make the sugar glaze, add all ingredients to a small saucepan over medium heat. Mix until the sugar has melted.
• Brush the warm rugelach with the sugar glaze. Enjoy on the day of baking or store in an airtight container for 1-2 days.