Chocolate rugelach are one of my favorite pastries, and making it is so fun and creative. This is a different version for the classical rugelach – the dough is chocolatey and is filled with halva spread. If you like chocolate and halve – you’ll LOVE them!
Chocolate and Halva Rugelach
25-30 small rugelach
For chocolate dough:
210 grams all-purpose flour
40 grams cocoa powder
5 grams active dry yeast
50 ml. vegetable oil
50 grams sugar
1 large egg
90 ml. water or milk
Pinch of salt
For the filling:
400 grams halva spread
For the syrup:
100 grams sugar
125 ml. water
- Chocolate dough: in a bowl of a mixer with a dough-hook put flour, cocoa, yeast, oil, sugar, eggs, water and salt and knead for about 10-13 minutes, until the dough is uniform and slightly sticky.
- Cover the bowl and let rise for about an hour or until it doubles in volume.
- Divide the dough into 2 parts
- On a floured work surface roll each part of the dough to a rectangle about 3-4 mm thick.
- Spread about 1/2 of halva spread in an even thin layer.
- For the rectangle (covering the spread) and rotate it.
- Gently roll the rectangle to make it a little thinner and cut into triangles.
- Roll each triangle into a crescent shape and place on a baking tray lined with baking paper.
- Repeat with the second part of the dough and the remaining filling.
- Cover and let rise for about 30-45 minutes or until almost double the volume.
- Preheat oven to 170c degrees.
- Bake for 15-20 minutes or until rugelach are set and fully baked.
- Cool completely at room temperature.
- Syrup: in a small saucepan put water and sugar and heat to a boil. Cook for 1-2 minutes after boiling.
- Brush the rugelach generously with syrup and serve.
- You can prepare the dough one day in advanced and allow rising in the refrigerator, tightly wrapped.
- You can fill the rugelach with any kind of filling you like.
- The rugelach are at its best on the day of baking.
- You can freeze the rugelach in a sealed bag for up to a month.
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