- For the Dough:
- 7 ounces (200 grams) butter
- 8 ounces (250 grams) cream cheese
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- For the Chocolate Filling:
- 1 tablespoon cocoa
- 1 tablespoon cinnamon
- 1/2 cup sugar
- 1/2 cup grated bitter-sweet chocolate
- 1/4 cup butter, melted
- For the Topping:
- 1 egg
- 1/4 cup sugar
1. In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
2. Preheat oven to 350 degrees
3. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick.
4. In a small bowl, mix the first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate).
Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
5. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide.
6. Start at the wide edge of the wedge and roll the dough up toward the point.
7. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper.
8. Brush each pastry with the egg and sugar.
9. Bake for 20-25 minutes or until golden.
1. Using too much filling leads to messy looking rugelach.
2. A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
3. If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
4. After rolling the dough up and placing on the parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||11 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|