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Chocolate Rugelach Cookies

Rugelach are one of my favorite pastries. I love the combination of soft and golden yeast pastry with lots of chocolate filling.

This is a quick version for chocolate rugelach, made of short crust pastry. It’s much easier to make, and the rugelach obtained are crispy and addictive.

Chocolate Rugelach Cookies

Photo: Natalie Levin



5 from 5 votes
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Chocolate Rugelach Cookies


Servings 25 rugelach cookies
Author Natalie

Ingredients

For the short crust pastry:

  • 140 grams (1 cup) flour
  • 25 grams (1/4 cup) almond meal
  • 100 grams (1/2 cup) cold butter cut into cubes
  • 20 grams (2 tbsp.) icing sugar
  • 15 grams (3 tsp.) cornstarch
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 100 grams (1/2 cup) cream cheese
  • 1 large egg yolks

For chocolate filling:

  • 75 grams dark chocolate
  • 45 ml. (3 tbsp.) heavy cream
  • 1 large egg

Decoration:

  • 50 grams dark chocolate

Instructions

  1. In a food processor with a steel blade put flour, almonds, butter, powdered sugar, cornstarch, salt and vanilla and blend until crumbly.
  2. Add cream cheese and egg yolk and continue to process just until large clumps of dough form.
  3. Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap. Refrigerate for about 1/2 hour.
  4. Chocolate filling: chop the chocolate and put in a bowl. Add cream and melt in the microwave or over double boiler until everything is melted and mixture is smooth.
  5. Add egg and mix well until incorporated.
  6. Cool the chocolate filling in the refrigerator for about an hour until set.
  7. Assemble the rugelach: divide the dough into 2 parts.
  8. Roll each part into a 3 mm thick circle and cut into 12-15 triangles (like a pizza).
  9. Transfer the chocolate cream into a pastry bag and pipe a generous mound on the broad section of each triangle.
  10. Roll the rugelach and put on an oven pan lined with baking paper.
  11. Repeat with the second part of the dough and the remaining filling.
  12. Preheat oven to 170c degrees.
  13. Bake for about 15-20 minutes or until golden brown.
  14. Cool completely at room temperature.
  15. Decoration: chop the chocolate and solvent.
  16. Transfer into a pastry bag and pipe thin stripes on the rugelach cookies.
  17. Freeze for about 5 minutes to set and serve.

Recipe Notes

  • You can fill the rugelach with anything you like.
  • Keep the rugelach in an airtight container at room temperature for up to a week.
Chocolate Rugelach Cookies

Photo: Natalie Levin

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