CHOCOLATE RUGELACH
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
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 RUGELACH
Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE SEA SALT RUGELACH
Steps:
- Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
- Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).
- 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. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.
RASPBERRY CHOCOLATE RUGELACH
Since we celebrate both Hanukkah and Christmas, these cookies were always on the menu. The cookies can be covered and refrigerated overnight or frozen for up to two months. -G.P. Busarow, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half; form into two balls. Flatten to 5-in. circles; wrap in plastic. Refrigerate for 8 hours or overnight., Place currants in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. Combine sugar and cinnamon; set aside., On a lightly floured surface or pastry mat, roll one portion of dough into an 11-in. circle. Brush with half of the jam. Sprinkle with half of the cinnamon-sugar, pecans, chocolate chips and currants; press down gently., Cut into 16 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on a parchment-lined baking sheet. Curve ends to form a crescent. Cover and refrigerate for 30 minutes before baking. Repeat with remaining dough and filling., Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 49mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP RUGELACH RECIPES
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
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
CHOCOLATE-APRICOT RUGELACH
This is my own recipe for chocolate rugelach. Try it because it's really delicious!
Provided by Anna R.
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
- Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
- Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
- Mix apricot preserves and orange zest together for filling.
- Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
- Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 21.2 g, Cholesterol 18.1 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 107.6 mg, Sugar 8.5 g
CHOCOLATE WALNUT RUGELACH
These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.)
Provided by blucoat
Categories Breads
Time 45m
Yield 32 rugelach
Number Of Ingredients 8
Steps:
- In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients. Process or beat until it becomes dough-like. (In a food processor the mixture will form a ball, and stick together. With a mixer, it just turns into dough. Don't over beat.) Put aside.
- Now, in your food processor, combine all the filling ingredients and process until finely chopped. If you don't have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
- Cut the dough into 4 pieces and dust each one with flour. Dust the counter or tabletop with flour, too. Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter. Handle the dough gently, and don't be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin. Cover the entire surface of this circle with some of the filling in a thin, even layer. Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style. Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point. Place on an ungreased cookie sheet, bending slightly to form a crescent. Repeat with the rest of the dough and filling.
- Bake at 350°F (180°C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.
Nutrition Facts : Calories 77.5, Fat 5.5, SaturatedFat 3, Cholesterol 11.5, Sodium 31.2, Carbohydrate 6.7, Fiber 0.3, Sugar 3.4, Protein 1
CHOCOLATE RUGELACH RECIPE BY TASTY
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
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
CHOCOLATE BABKA RUGELACH
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
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.
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CHOCOLATE RUGELACH COOKIES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (2)Estimated Reading Time 3 mins
- 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.
CHOCOLATE RUGELACH RECIPE | MYRECIPES
From myrecipes.com
Servings 48Total 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.
CHOCOLATE RUGELACH RECIPE - JUST A TASTE
From justataste.com
4.5/5 (10)Total Time 1 hrCategory DessertCalories 77 per serving
- Make the dough by combining the cream cheese, butter, flour and salt in the bowl of a food processor. Blend the ingredients together until the fat becomes evenly dispersed within the flour and it begins to form into a ball.
- Remove the dough from the food processor (squeezing it into a ball as needed) then place it in a bowl. Cover the bowl with plastic wrap then refrigerate the dough for one hour or up to one day.
- Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
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