Chocolate Rugelach
A much-loved Jewish vacation treat, rugelach (pronounced rug-a-lah) are miniature pastries posing as cookies. They’re made via rolling a buttery, flaky dough round a candy filling of fruit, nuts, chocolate, or really a lot something your coronary middle desires. Yiddish for “little twists,” rugelach might be crescent-shaped, like this vintage walnut-raisin version, or rolled into logs, a lot like a strudel, and cut into slices earlier than baking.
While they appear like fancy bakery cookies, they're fully doable at home. The secret is to suppose ahead: the dough desires to be refrigerated for at the least an hour earlier than rolling, after which fast chilled once more earlier than reducing and baking.
WHAT YOU’LL NEED TO MAKE CHOCOLATE RUGELACH
HOW TO MAKE CHOCOLATE RUGELACH
Begin via making the dough. Place the flour, sugar, and salt within the bowl of a meals processor outfitted with a steel blade.
chocolate rugelach
Pulse a couple of occasions to combine.
chocolate rugelach
close
Add the chunks of butter, cream cheese, and egg yolk.
chocolate rugelach
Process till the dough begins to come collectively right into a well-moistened, crumbly mass, 20 to 30 seconds.
chocolate rugelach
Transfer the dough to a blank work surface.
chocolate rugelach
Gather the crumbly dough right into a ball and knead, dusting the work floor and dough frivolously with flour as necessary, till it comes collectively right into a mushy ball.
chocolate rugelach
Shape the dough right into a rectangle, then cut into four identical portions.
chocolate rugelach
Flatten every piece of dough right into a 1/2-inch-thick rectangle.
chocolate rugelach
Wrap every phase of dough in plastic wrap and refrigerate for at the least one hour or as a good deal as 3 days.
chocolate rugelach
Next, make the filling. Place the chocolate in a medium microwave-safe bowl and melt in 30-second intervals, stirring in between, till nearly melted. Stir, permitting the residual warmth within the bowl to soften the chocolate completely. (Alternatively, melt the chocolates in a double boiler at the stovetop.)
chocolate rugelach
Add the sugar and salt.
chocolate rugelach
Mix well; the combination can also be grainy.
chocolate rugelach
HOW TO ROLL CHOCOLATE RUGELACH
When you’re competent to roll the cookies, take away one phase of dough from the refrigerator, unwrap it, and region it on a frivolously floured work surface. (If necessary, permit it sit at room temperature for a couple of minutes till it’s pliable sufficient to roll, but no longer too soft.) Dust the higher of the dough frivolously with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don’t make your self loopy over it, but attempt to make it as at the same time probably round the edges; it'll make it simpler to roll. (Go forward and trim rather with a pizza cutter or sharp knife if it’s very uneven.)
chocolate rugelach
Using an offset spatula or once more of a spoon, fast unfold 1/4 of the chocolate filling evenly over the dough, leaving a 1/4-inch border round the edges.
chocolate rugelach
Starting from the lengthy side, roll the dough tightly right into a cylinder.
chocolate rugelach
Place the crammed rolled dough, seam part down, at the willing baking sheet. Repeat with the ultimate dough and chocolate filling. Place the rolled dough logs within the refrigerator for 20 to 30 minutes, or till agency to the touch.
chocolate rugelach
Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the choppy ends of every roll and discard. Then slice the rolls into 1-in-wide pieces.
chocolate rugelach
Place every slice, seam part down, at the willing sheet.
chocolate rugelach
Bake for 18 to 20 minutes, or till frivolously golden. Cool the rugelach at the baking sheet for a couple of minutes, then move to a rack to cool completely.
chocolate rugelach
HOW TO STORE AND FREEZE CHOCOLATE RUGELACH
Rugelach are greatest at the day they're made. Store any more cookies in an hermetic container for as a good deal as 3 days, or freeze for longer storage. The unbaked sliced rugelach might be frozen for as a good deal as 3 months. Before freezing, permit the sliced rugelach set on a baking sheet within the freezer for approximately 20 minutes, then region in a sealable bag and press out as a lot air as possible. Bake as wanted straight from the freezer. (Allow 1 to 2 minutes longer within the oven.)
To freeze after baking: Let the rugelach cool fully and shop in an hermetic container separating layers with parchment paper or aluminum foil. Before serving, take away the cookies from the container and permit them come to room temperature.
chocolate rugelach
MORE JEWISH HOLIDAY DESSERTS YOU MIGHT LIKE
French Apple Cake
Cinnamon-Raisin Rugelach
Grandma Annie’s Chocolate Chip Mandel Bread
Chocolate Toffee Matzo Crack
Sufganiyot
chocolate rugelach@onceuponachef
DID YOU MAKE THIS RECIPE?
I'd love to recognise the way it grew to become out! Please permit me recognise via leaving a overview below. Or snap a photograph and share it on Instagram; be certain to tag me @onceuponachef.
RECIPE
REVIEWS (37)
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Chocolate Rugelach
METRIC
CUP MEASURES
By Jennifer Segal
A much-loved Jewish vacation treat, chocolate rugelach are miniature pastries posing as cookies.
Servings: 36 cookies
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes, plus 1-1/2 hours to relax the dough
INGREDIENTS
FOR THE DOUGH
2-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
6 tablespoons sugar
Heaping 1/4 teaspoon salt
1 cup (2 sticks) chilly unsalted butter, cut into 1-in chunks
6 oz chilly cream cheese, cut into 1-in chunks
1 egg yolk
FOR THE FILLING
8 oz semi-sweet chocolate, greatest first-rate comparable to Ghiradelli, roughly chopped
1/2 cup sugar
1/4 teaspoon salt
INSTRUCTIONS
Make the dough: Place the flour, sugar, and salt within the bowl of a meals processor outfitted with a steel blade. Pulse a couple of occasions to combine. Add the chunks of butter, cream cheese, and egg yolk. Process till the dough begins to come collectively right into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a blank work surface. Gather the crumbly dough right into a ball and knead, dusting the work floor and dough frivolously with flour as necessary, till it comes collectively right into a mushy ball. Shape the dough right into a rectangle, then cut into four identical portions; flatten every piece of dough right into a 1/2-inch-thick rectangle. Wrap every phase of dough in plastic wrap and refrigerate for at the least 1 hour or as a good deal as 3 days.
Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt within the microwave in 30-second intervals, stirring in between, till nearly melted. Stir, permitting the residual warmth within the bowl to soften the chocolate completely. (Alternatively, melt the chocolates in a double boiler at the stovetop.) Mix within the sugar and salt. The combination can also be grainy; that is okay.
Line a baking sheet with parchment paper.
Roll the cookies: Remove one phase of dough from the refrigerator, unwrap it, and region it on a frivolously floured work surface. (If necessary, permit it sit at room temperature for a couple of minutes till it is pliable sufficient to roll, but no longer too soft.) Dust the higher of the dough frivolously with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don't make your self loopy over it, but attempt to make it as at the same time probably round the edges; it'll make it simpler to roll. (Go forward and trim rather with a pizza cutter or sharp knife if it is very uneven.) Using an offset spatula or once more of a spoon, fast unfold 1/4 of the chocolate filling (a heaping 1/4 cup) evenly over the dough, leaving a 1/4-inch border round the edges.
Starting from the lengthy side, roll the dough tightly right into a cylinder. Place the crammed rolled dough, seam part down, at the willing baking sheet. Repeat with the ultimate dough and chocolate filling. Place the rolled dough logs within the refrigerator for 20 to 30 minutes, or till agency to the touch.
Preheat the oven to 375°F.
Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the choppy ends of every roll and discard. Then slice the rolls into 1-in-wide pieces. Place every slice, seam part down, at the willing sheet. Bake for 18 to 20 minutes, or till frivolously golden. Cool the rugelach at the baking sheet for a couple of minutes, then move to a rack to cool completely. Rugelach are greatest loved recent at the day they're baked but any more cookies might be saved in hermetic container for as a good deal as 3 days, or frozen for longer storage.
Make-Ahead Instructions: The unbaked sliced rugelach might be chilled and saved for as a good deal as 3 days within the refrigerator earlier than baking.
Freezer-Friendly Instructions: The unbaked sliced rugelach might be frozen for as a good deal as 3 months. Before freezing, permit the sliced rugelach set on a baking sheet within the freezer for approximately 20 minutes, then region in a sealable bag and press out as a lot air as possible. Bake as wanted straight from the freezer. (Allow 1 to 2 minutes longer within the oven.) To freeze after baking: Let the rugelach cool fully and shop in an hermetic container separating layers with parchment paper or aluminum foil. Before serving, take away the cookies from the container and permit them come to room temperature.
FULL ARTICLE >>>>>>>>
While they appear like fancy bakery cookies, they're fully doable at home. The secret is to suppose ahead: the dough desires to be refrigerated for at the least an hour earlier than rolling, after which fast chilled once more earlier than reducing and baking.
WHAT YOU’LL NEED TO MAKE CHOCOLATE RUGELACH
HOW TO MAKE CHOCOLATE RUGELACH
Begin via making the dough. Place the flour, sugar, and salt within the bowl of a meals processor outfitted with a steel blade.
chocolate rugelach
Pulse a couple of occasions to combine.
chocolate rugelach
close
Add the chunks of butter, cream cheese, and egg yolk.
chocolate rugelach
Process till the dough begins to come collectively right into a well-moistened, crumbly mass, 20 to 30 seconds.
chocolate rugelach
Transfer the dough to a blank work surface.
chocolate rugelach
Gather the crumbly dough right into a ball and knead, dusting the work floor and dough frivolously with flour as necessary, till it comes collectively right into a mushy ball.
chocolate rugelach
Shape the dough right into a rectangle, then cut into four identical portions.
chocolate rugelach
Flatten every piece of dough right into a 1/2-inch-thick rectangle.
chocolate rugelach
Wrap every phase of dough in plastic wrap and refrigerate for at the least one hour or as a good deal as 3 days.
chocolate rugelach
Next, make the filling. Place the chocolate in a medium microwave-safe bowl and melt in 30-second intervals, stirring in between, till nearly melted. Stir, permitting the residual warmth within the bowl to soften the chocolate completely. (Alternatively, melt the chocolates in a double boiler at the stovetop.)
chocolate rugelach
Add the sugar and salt.
chocolate rugelach
Mix well; the combination can also be grainy.
chocolate rugelach
HOW TO ROLL CHOCOLATE RUGELACH
When you’re competent to roll the cookies, take away one phase of dough from the refrigerator, unwrap it, and region it on a frivolously floured work surface. (If necessary, permit it sit at room temperature for a couple of minutes till it’s pliable sufficient to roll, but no longer too soft.) Dust the higher of the dough frivolously with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don’t make your self loopy over it, but attempt to make it as at the same time probably round the edges; it'll make it simpler to roll. (Go forward and trim rather with a pizza cutter or sharp knife if it’s very uneven.)
chocolate rugelach
Using an offset spatula or once more of a spoon, fast unfold 1/4 of the chocolate filling evenly over the dough, leaving a 1/4-inch border round the edges.
chocolate rugelach
Starting from the lengthy side, roll the dough tightly right into a cylinder.
chocolate rugelach
Place the crammed rolled dough, seam part down, at the willing baking sheet. Repeat with the ultimate dough and chocolate filling. Place the rolled dough logs within the refrigerator for 20 to 30 minutes, or till agency to the touch.
chocolate rugelach
Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the choppy ends of every roll and discard. Then slice the rolls into 1-in-wide pieces.
chocolate rugelach
Place every slice, seam part down, at the willing sheet.
chocolate rugelach
Bake for 18 to 20 minutes, or till frivolously golden. Cool the rugelach at the baking sheet for a couple of minutes, then move to a rack to cool completely.
chocolate rugelach
HOW TO STORE AND FREEZE CHOCOLATE RUGELACH
Rugelach are greatest at the day they're made. Store any more cookies in an hermetic container for as a good deal as 3 days, or freeze for longer storage. The unbaked sliced rugelach might be frozen for as a good deal as 3 months. Before freezing, permit the sliced rugelach set on a baking sheet within the freezer for approximately 20 minutes, then region in a sealable bag and press out as a lot air as possible. Bake as wanted straight from the freezer. (Allow 1 to 2 minutes longer within the oven.)
To freeze after baking: Let the rugelach cool fully and shop in an hermetic container separating layers with parchment paper or aluminum foil. Before serving, take away the cookies from the container and permit them come to room temperature.
chocolate rugelach
MORE JEWISH HOLIDAY DESSERTS YOU MIGHT LIKE
French Apple Cake
Cinnamon-Raisin Rugelach
Grandma Annie’s Chocolate Chip Mandel Bread
Chocolate Toffee Matzo Crack
Sufganiyot
chocolate rugelach@onceuponachef
DID YOU MAKE THIS RECIPE?
I'd love to recognise the way it grew to become out! Please permit me recognise via leaving a overview below. Or snap a photograph and share it on Instagram; be certain to tag me @onceuponachef.
RECIPE
REVIEWS (37)
ADD REVIEW/QUESTION
Chocolate Rugelach
METRIC
CUP MEASURES
By Jennifer Segal
A much-loved Jewish vacation treat, chocolate rugelach are miniature pastries posing as cookies.
Servings: 36 cookies
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes, plus 1-1/2 hours to relax the dough
INGREDIENTS
FOR THE DOUGH
2-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
6 tablespoons sugar
Heaping 1/4 teaspoon salt
1 cup (2 sticks) chilly unsalted butter, cut into 1-in chunks
6 oz chilly cream cheese, cut into 1-in chunks
1 egg yolk
FOR THE FILLING
8 oz semi-sweet chocolate, greatest first-rate comparable to Ghiradelli, roughly chopped
1/2 cup sugar
1/4 teaspoon salt
INSTRUCTIONS
Make the dough: Place the flour, sugar, and salt within the bowl of a meals processor outfitted with a steel blade. Pulse a couple of occasions to combine. Add the chunks of butter, cream cheese, and egg yolk. Process till the dough begins to come collectively right into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a blank work surface. Gather the crumbly dough right into a ball and knead, dusting the work floor and dough frivolously with flour as necessary, till it comes collectively right into a mushy ball. Shape the dough right into a rectangle, then cut into four identical portions; flatten every piece of dough right into a 1/2-inch-thick rectangle. Wrap every phase of dough in plastic wrap and refrigerate for at the least 1 hour or as a good deal as 3 days.
Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt within the microwave in 30-second intervals, stirring in between, till nearly melted. Stir, permitting the residual warmth within the bowl to soften the chocolate completely. (Alternatively, melt the chocolates in a double boiler at the stovetop.) Mix within the sugar and salt. The combination can also be grainy; that is okay.
Line a baking sheet with parchment paper.
Roll the cookies: Remove one phase of dough from the refrigerator, unwrap it, and region it on a frivolously floured work surface. (If necessary, permit it sit at room temperature for a couple of minutes till it is pliable sufficient to roll, but no longer too soft.) Dust the higher of the dough frivolously with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don't make your self loopy over it, but attempt to make it as at the same time probably round the edges; it'll make it simpler to roll. (Go forward and trim rather with a pizza cutter or sharp knife if it is very uneven.) Using an offset spatula or once more of a spoon, fast unfold 1/4 of the chocolate filling (a heaping 1/4 cup) evenly over the dough, leaving a 1/4-inch border round the edges.
Starting from the lengthy side, roll the dough tightly right into a cylinder. Place the crammed rolled dough, seam part down, at the willing baking sheet. Repeat with the ultimate dough and chocolate filling. Place the rolled dough logs within the refrigerator for 20 to 30 minutes, or till agency to the touch.
Preheat the oven to 375°F.
Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the choppy ends of every roll and discard. Then slice the rolls into 1-in-wide pieces. Place every slice, seam part down, at the willing sheet. Bake for 18 to 20 minutes, or till frivolously golden. Cool the rugelach at the baking sheet for a couple of minutes, then move to a rack to cool completely. Rugelach are greatest loved recent at the day they're baked but any more cookies might be saved in hermetic container for as a good deal as 3 days, or frozen for longer storage.
Make-Ahead Instructions: The unbaked sliced rugelach might be chilled and saved for as a good deal as 3 days within the refrigerator earlier than baking.
Freezer-Friendly Instructions: The unbaked sliced rugelach might be frozen for as a good deal as 3 months. Before freezing, permit the sliced rugelach set on a baking sheet within the freezer for approximately 20 minutes, then region in a sealable bag and press out as a lot air as possible. Bake as wanted straight from the freezer. (Allow 1 to 2 minutes longer within the oven.) To freeze after baking: Let the rugelach cool fully and shop in an hermetic container separating layers with parchment paper or aluminum foil. Before serving, take away the cookies from the container and permit them come to room temperature.
FULL ARTICLE >>>>>>>>
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