Chocolate Rugelach
A delightful dessert made of flaky, spiral pastries filled with rich chocolate and cinnamon, perfect for any occasion.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened This forms the base of the dough.
- 1 cup cream cheese, softened Provides creaminess and flavor.
- 1/4 cup granulated sugar For sweetness.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 cups all-purpose flour Main dry ingredient.
- 1/4 teaspoon salt Balances the sweetness.
Filling Ingredients
- 1/2 cup semisweet chocolate chips For the rich chocolate flavor.
- 2 tablespoons cocoa powder Adds depth to the chocolate flavor.
- 1 tablespoon cinnamon For a warm spice note.
Finishing Touch
- 1/4 cup powdered sugar For dusting on top.
Instructions
Preparation
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Add the granulated sugar and vanilla, mixing until creamy.
- Gradually incorporate flour and salt to form a dough.
- Divide the dough into four equal parts, wrap in plastic, and refrigerate for about an hour.
Filling
- In a bowl, mix together the chocolate chips, cocoa powder, and cinnamon.
Rolling and Shaping
- On a floured surface, roll out one portion of dough into a circle with a thickness of about 1/8 inch.
- Sprinkle about a quarter of the filling mixture evenly over the dough.
- Use a pizza cutter to slice the circle into eight equal wedges.
- Start from the widest end and roll each wedge towards the point, forming a small crescent.
- Repeat with the remaining dough and filling.
Baking
- Place the rugelach on a parchment-lined baking sheet, brush them with an egg wash for that golden finish.
- Bake at 350°F (175°C) for 20-25 minutes or until lightly browned.
Finishing Touch
- Allow them to cool slightly, then dust with powdered sugar for that sweet finish.
Notes
Chill the dough for easier handling and to maintain shape. Feel free to experiment with fillings like nuts or dried fruits. Store leftovers in an airtight container at room temperature for 3-5 days.