Chocolate Rugelach

One of my favorite desserts. Excited to find a recipe to make my own!

Ingredients

FOR THE DOUGH:
8 ounces (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon light brown sugar
1/4 teaspoon table salt
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour

FOR THE FILLING:
6 ounces bittersweet chocolate, finely chopped (I used semi-sweet chocolate chips)
1 tablespoon granulated sugar
1 tablespoon light brown sugar
2 tablespoons cocoa powder

FOR THE TOPPING:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Directions:

1. In bowl of a stand mixer, using a paddle mixer, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

2. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour.

3. Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

4. Cut dough into 4 equal pieces. On a floured surface, and working one piece of dough at a time, roll out into either a strip or a flat circle.

5. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere.

6. Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of the baking sheet, evenly spacing apart. (If dough is in a circle, use a pizza cutter to cut out slices.)

7. Repeat steps 5 and 6 with other pieces of dough.

8. In a small bowl, stir together sugar and cinnamon, and sprinkle on the rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.

found on: seriouseats.com/

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