• he
  • en

Chocolate Rugelach with Halva Filling

Chocolate rugelach are one of my favorite pastries, and making it is so fun and creative. This is a different version for the classical chocolate rugelach – the dough is chocolatey and is filled with halva spread. If you like chocolate and halve – you’ll LOVE them!

Chocolate Rugelach with Halva Filling

Photo: Natalie Levin


Chocolate Rugelach with Halva Filling

Servings 25 chocolate rugelach
Author Natalie

Ingredients

For chocolate dough:

  • 210 grams (1 1/2 cups) all-purpose flour
  • 40 grams (4 tbsp.) cocoa powder
  • 5 grams (1 tsp.) active dry yeast
  • 50 ml. (3 tbsp.) vegetable oil
  • 50 grams (1/4 cup) sugar
  • 1 large egg
  • 90 ml. (1/3 cup) water or milk
  • Pinch of salt

For the filling:

  • 400 grams halva spread

For the syrup:

  • 100 grams (1/2 cup) sugar
  • 125 ml. (1/2 cup) water

Instructions

  1. 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.
  2. Cover the bowl and let rise for about an hour or until it doubles in volume.
  3. Divide the dough into 2 parts
  4. On a floured work surface roll each part of the dough to a rectangle about 3-4 mm thick.
  5. Spread about 1/2 of halva spread in an even thin layer.
  6. For the rectangle (covering the spread) and rotate it.
  7. Gently roll the rectangle to make it a little thinner and cut into triangles.
  8. Roll each triangle into a crescent shape and place on a baking tray lined with baking paper.
  9. Repeat with the second part of the dough and the remaining filling.
  10. Cover and let rise for about 30-45 minutes or until almost double the volume.
  11. Preheat oven to 170c degrees.
  12. Bake for 15-20 minutes or until rugelach are set and fully baked.
  13. Cool completely at room temperature.
  14. Syrup: in a small saucepan put water and sugar and heat to a boil. Cook for 1-2 minutes after boiling.
  15. Brush the rugelach generously with syrup and serve.

Recipe Notes

  • 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.
תוכן קולינרי ישראלי איכותי
powered by foody

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend