1. Food

Discuss in my forum

Israeli Chocolate Rugelach (Dairy)

User Rating 4 Star Rating (4 Reviews)

By

Chocolate Filled Rugelach

Chocolate Filled Rugelach

Giora Shimoni
While I prefer rugelach filled with preserves and nuts, my kids like chocolate filled rugelach the best. Americans tend to fill their chocolate rugelach with mini-chocolate chips, while Israelis tend to make their own chocolate filling. The Israeli version of chocolate rugelach, which usually includes a touch of cinnamon, is more interesting in my opinion.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

  • 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
  • CHOCOLATE FILLING:
  • 1 tablespoon cocoa
  • 1 tablespoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup grated bitter-sweet chocolate
  • butter, melted
  • TOPPING:
  • 1 egg
  • 1/4 cup sugar

Preparation:

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.

TIPS:
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.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Perfect, Member pumpernicole

I made these with a sugar substitute and whole wheat flour. Maybe because of that, I was a smidge shy of having as much of the chocolate filling as I would have liked. Other than that, they came out fantastic. Yields about 30.

4 out of 5 people found this helpful.

See all 4 reviews

Related Video
Kosher Rugelach
  1. About.com
  2. Food
  3. Kosher Food
  4. Desserts
  5. Kosher Cookie & Bar Recipes
  6. Rugelach
  7. Israeli Chocolate Rugelach Cookies - Kosher Cookie Recipe - Jewish Cooking - Desserts Recipes

©2014 About.com. All rights reserved.