Mini Chocolate Or Fruit 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 RUGELACH



Chocolate Rugelach image

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

1 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup sour cream
5 tablespoons sugar, divided
1-3/4 cups all-purpose flour
8 ounces semisweet chocolate, chopped
1 cup chopped walnuts
1/3 cup dried currants
1-1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry jam
2 tablespoons plus 2 teaspoons water, divided
1 large egg white
4 teaspoons cinnamon sugar

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.

RUGELACH



Rugelach image

Categories     Cookies     Side     Bake     Passover     Butter

Yield makes 4 dozen

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3/4 cup granulated sugar
1/4 teaspoon plus a pinch of salt
1 large whole egg, plus
3 large egg yolks
2 1/3 cups all-purpose flour, plus more for dusting
1 teaspoon pure vanilla extract
1 1/4 cups (4 ounces) walnut halves or pieces
Pinch of ground cinnamon
1 cup plus 2 tablespoons (12 ounces) apricot jelly, melted
2 cups currants, mini semisweet chocolate chips, or a combination
Fine sanding sugar (or granulated sugar), for sprinkling

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add 1/2 cup granulated sugar and 1/4 teaspoon salt; beat until combined and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating to combine after each. With the mixer on low speed, beat in flour to combine. Mix in vanilla.
  • Turn out the dough onto a lightly floured work surface. Divide into three equal pieces, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.
  • Preheat the oven to 325°F, with racks in the upper and lower thirds. Line three baking sheets with parchment paper; set aside. In a food processor, pulse together the walnuts, remaining 1/4 cup granulated sugar, the cinnamon, and pinch of salt until finely ground; set aside. On a lightly floured work surface, roll out one disk of dough into a 10-inch round about 1/4 inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Using the rolling pin, gently roll over the round to press the filling into the dough.
  • Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose filling. Place about 1 inch apart on the prepared baking sheets. Repeat with remaining dough and filling ingredients. Lightly beat the whole egg; brush over tops, and sprinkle with sanding sugar.
  • Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baking sheet. Rugelach can be kept in an airtight container at room temperature for up to 4 days.
  • Rugelach how-to
  • Rounds of cookie dough are covered with melted apricot jelly, ground walnuts, and currants, then cut into even wedges.
  • The wedges are rolled up around the filling before baking.

CHOCOLATE-APRICOT RUGELACH



Chocolate-Apricot Rugelach image

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

2 ½ cups all-purpose flour
1 tablespoon white sugar
¾ teaspoon salt
1 (8 ounce) package reduced-fat cream cheese, softened
½ stick cold unsalted butter, cubed
¼ cup ice water, or as needed
nonstick cooking spray
½ cup apricot preserves
1 medium orange, zested
1 cup semisweet chocolate chips
1 large egg, beaten
1 tablespoon coarse sugar, or as needed

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



Chocolate Walnut Rugelach image

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

1/4 lb butter, cut into chunks (1 stick or 8 tablespoons)
1/4 lb cream cheese, cut into chunks (the block kind, 8 tablespoons)
1 cup flour
2 tablespoons sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup chocolate chips or 1/3 cup raisins
1/3 cup walnuts, coarsely chopped

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

MINI CHOCOLATE OR FRUIT RUGELACH



Mini Chocolate or Fruit Rugelach image

I have tried many different recipes and this one is the best. More like a mini pie than a cookie. Also love to make many different fillings. A good opportunity to use the many jams I make all summer. Blueberry, strawberry, peach, apricot, raspberry or my famous 'Mystery Jam', a combo of all leftover fruits which I freeze and make at the end of the summer. I also use different nuts such as walnut, pecan, almond or macadamia and substitute dried cranberries or currants for the raisins. You can also add 1/4 cup sugar to the dough, but I think the fillings are sweet enough without. For chocolate rugalach, make a ganache by melting 1/2 cup semi sweet chocolate chips and a tablespoon of cream. Stir well and spread on dough circle before (or instead of)the jam. I also drizzle melted chocolate on top, after baked and cooled.

Provided by manushag

Categories     Dessert

Time 45m

Yield 120 cookies, 120 serving(s)

Number Of Ingredients 11

1 cup softened butter
8 ounces cream cheese, room temp
4 cups flour
1 cup sour cream
1 cup sugar
1/2 cup nuts
1/2 cup raisins or 1/2 cup dried cranberries
2 teaspoons cinnamon
1/2 cup strawberry jam
1/2 cup sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter with cream cheese until smooth.
  • Add flour, alternately with sour cream ending with flour.
  • When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
  • Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
  • Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
  • Chop raisins and nuts with sugar and cinnamon in food processor.
  • Sprinkle filling sparingly over jam or chocolate ganache.
  • Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
  • Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking).
  • Sprinkle tops with combined cinnamon and sugar.
  • Bake 15 to 20 minutes, or until lightly browned.

Nutrition Facts : Calories 59, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.2, Sodium 25.7, Carbohydrate 7.7, Fiber 0.2, Sugar 3.9, Protein 0.7

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From onesarcasticbaker.com


STRAWBERRY CHOCOLATE RUGELACH - ERIN LIVES WHOLE
2021-12-08 In a food process or by hand with fork, blend together all of the dough ingredients. Pulse 6-8 times or until combined but not over beat. Some fine chunks of butter are wanted. Divide dough into two balls and refrigerate for at least 90 minutes. Once chilled, roll one dough ball out into a circle, about 1/8 inch thick.
From erinliveswhole.com


RUGELACH CHOCOLATE ROLLS - VEENA AZMANOV
2020-02-25 Prepare dough. In the mixer bowl with a dough hook, combine water, yeast, sugar, egg, egg yolks, sour cream, and vanilla - use a whisk to combine well. Then, add the flour and salt – combine well with a spatula. Start the mixer and knead until everything forms a nice ball. Then, knead for 2 minutes more.
From veenaazmanov.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 CRESCENT COOKIES - GREEN VALLEY CREAMERY
For chocolate filled cookies, mix sugar, cocoa powder and cinnamon together. Brush water over dough before cut and then spread 1/4 of sugar mixture over the dough. Sprinkle chocolate chips evenly over top. Then cut and complete steps 6 - 9. Fruit Filled Rugelach. For fruit filled cookies, spread apricot preserves on dough before cutting. Mix ...
From greenvalleylactosefree.com


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