Chocolate Rugelach
Indulge in these delightful pastries filled with rich chocolate and flaky layers, perfect for any time of day.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Creates the flaky texture.
- 8 oz cream cheese, softened Creates the flaky texture, reduced-fat option available.
- 2 cups all-purpose flour Provides structure; gluten-free option available.
- 1/4 teaspoon salt
Filling Ingredients
- 1/2 cup granulated sugar
- 1 cup chocolate chips (semisweet or dark) Feel free to substitute with dark or white chocolate.
- 1/2 cup chopped nuts (walnuts or pecans) Optional, for added texture.
- 1 teaspoon vanilla extract
- 1 each egg (for egg wash)
- to taste Powdered sugar for dusting For serving.
Instructions
Preparation
- In a large mixing bowl, blend the softened butter and cream cheese until smooth.
- Add in the flour and salt, mixing until a soft dough forms.
- Chill the dough for at least an hour to make it easier to roll out.
Shaping and Filling
- Divide the chilled dough into quarters and roll out one quarter into a circle on a floured surface until it's about 1/8-inch thick.
- Spread a thin layer of chocolate chips and sprinkle on the chopped nuts and sugar evenly over the rolled-out dough.
- Slice the dough into 8 wedges (like a pizza) and roll each wedge from the wide end towards the point.
Baking
- Place the rolled rugelach on a parchment-lined baking sheet.
- Beat the egg and brush it over each rugelach.
- Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
- Allow to cool completely on the baking sheet before transferring to a rack.
Notes
Store in an airtight container for up to 5 days or freeze for up to 3 months. To enjoy, reheat in a 350°F (175°C) oven for about 5 minutes.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 130mgFiber: 1gSugar: 7g
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