{"id":15103,"date":"2017-01-30T10:29:45","date_gmt":"2017-01-30T08:29:45","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=15103\/"},"modified":"2022-01-15T10:40:01","modified_gmt":"2022-01-15T08:40:01","slug":"chocolate-rugelach-cookies","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chocolate-rugelach-cookies\/","title":{"rendered":"Chocolate Rugelach Cookies"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Rugelach are one of my favorite pastries. I love the combination of soft and golden yeast pastry with lots of chocolate filling.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This is a quick version for chocolate rugelach, made of short crust pastry. It&#8217;s much easier to make, and the rugelach obtained are crispy and addictive.<\/p>\n<div id=\"attachment_15104\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15104\" class=\"wp-image-15104\" title=\"Chocolate Rugelach Cookies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/chocolate_rouglach2-s.jpg\" alt=\"Chocolate Rugelach Cookies\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15104\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21349--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Chocolate Rugelach Cookies<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the short crust pastry:<\/h4>\n<ul>\n<li>140 grams (1 cup) flour<\/li>\n<li>25 grams (1\/4 cup) almond meal<\/li>\n<li>100 grams (1\/2 cup) cold butter (cut into cubes)<\/li>\n<li>20 grams (2 tbsp.) icing sugar<\/li>\n<li>15 grams (3 tsp.) cornstarch<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>100 grams (1\/2 cup) cream cheese<\/li>\n<li>1 large egg yolks<\/li>\n<\/ul>\n<h4>For chocolate filling:<\/h4>\n<ul>\n<li>75 grams dark chocolate<\/li>\n<li>45 ml. (3 tbsp.) heavy cream<\/li>\n<li>1 large egg<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>50 grams dark chocolate<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>In a food processor with a steel blade put flour, almonds, butter, powdered sugar, cornstarch, salt and vanilla and blend until crumbly.<\/li>\n<li>Add cream cheese and egg yolk and continue to process just until large clumps of dough form.<\/li>\n<li>Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap. Refrigerate for about 1\/2 hour.<\/li>\n<li>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.<\/li>\n<li>Add egg and mix well until incorporated.<\/li>\n<li>Cool the chocolate filling in the refrigerator for about an hour until set.<\/li>\n<li>Assemble the rugelach: divide the dough into 2 parts.<\/li>\n<li>Roll each part into a 3 mm thick circle and cut into 12-15 triangles (like a pizza).<\/li>\n<li>Transfer the chocolate cream into a pastry bag and pipe a generous mound on the broad section of each triangle.<\/li>\n<li>Roll the rugelach and put on an oven pan lined with baking paper.<\/li>\n<li>Repeat with the second part of the dough and the remaining filling.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Bake for about 15-20 minutes or until golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Decoration: chop the chocolate and solvent.<\/li>\n<li>Transfer into a pastry bag and pipe thin stripes on the rugelach cookies.<\/li>\n<li>Freeze for about 5 minutes to set and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">You can fill the rugelach with anything you like.<\/li>\n<li style=\"text-align: left\">Keep the rugelach in an airtight container at room temperature for up to a week.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15105\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15105\" class=\"wp-image-15105\" title=\"Chocolate Rugelach Cookies\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/chocolate_rouglach-s.jpg\" alt=\"Chocolate Rugelach Cookies\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15105\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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&#8217;s much easier to make, and the rugelach obtained are crispy and addictive. Chocolate Rugelach Cookies For the short crust [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1591,1559],"tags":[1618,1834],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Rugelach Cookies | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"These Chocolate Rugelach Cookies are easy to make, delicious and make the perfect treat next to your coffee cup. 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