Chocolate Rugelach

A rugelach that is very popular with Jews, is mini-cakes served as cakes. This version has rich chocolate fields.

chocolate rugelach

Rugbyach which is very popular with Jews, rugelach (pronounced rug-a-lah) is mini-cakes served as cakes. They are made by rolling butter, dough peeling around the contents of sweet fruit, nuts, chocolate, or whatever your heart wants. Yiddish for "small bends", rugelach can be crescent-shaped, like this classic version of raisins, or rolled into blocks, like strudels, and cut into slices before baking. While they look like fancy bread cakes, they really can be done at home. The key is to think ahead: the dough must be cooled for at least one hour before rolling, and then quickly cooled again before slicing and baking.

Start by making dough. Place flour, sugar, and salt in a food processor bowl equipped with a metal knife.

INGREDIENTS

FOR THE DOUGH

• 2-1 / 2 cups of all-purpose flour, spooned into measuring cup and leveled-off
• 6 tablespoons sugar
• Heaping 1/4 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1-in chunks
• 6 oz cold cream cheese, cut into 1-in chunks
• 1 yolk egg

FOR THE FILLING

• 8 oz semi-sweet chocolate, best quality such as Ghiradelli, roughly chopped
• 1/2 cup sugar
• 1/4 teaspoon salt

INSTRUCTIONS

Make the dough: Flour, sugar and salt in a food processor fitted with a metal blade. Pulse a few times to combine.

Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a clean work surface.

Gather the crumbly dough into a ball and knead, dusting the work surface and the light as needed, until it comes together into a smooth ball. Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a 1/2-inch-thick rectangle. Each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Make the filling: The chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the double boiler on the stovetop.) Mix in the sugar and salt. The mixture will be grainy; that's okay.

Line a baking sheet with parchment paper.

Roll the cookies: Remove one section of the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at the room temperature for a few minutes until it's not enough to roll, but not too soft.) Dust the top of the light with flour, then use a rolling pin to roll it into an 8 x 11 -in rectangle. Don't make yourself crazy over it, but try to make it even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread 1/4 of the chocolate filling (a heaping 1/4 cup) evenly over the dough , leaving a 1/4-inch border around the edges.

Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until the firm to the touch.

Preheat the oven to 375 ° F.

Rolled dough out of the refrigerator. Using a serrated knife, the slice off of the uneven ends of each roll and discard. Then slice the rolls into 1-in-wide pieces. Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach for a few minutes, then transfers to a rack to cool completely. Rugelach are best enjoyed, they are fresh, but any extra cookies can be stored in air containers for up to 3 days, or frozen for longer storage.

Make-Ahead Instructions: The unbaked sliced ​​rugelach can be filled and stored for up to 3 days in the refrigerator before baking.

Freezer-Friendly Instructions: The unbaked sliced ​​rug can be frozen for up to 3 months. Before freezing, let the sliced ​​rugelach set on a baking sheet in the freezer for approximately 20 minutes, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the rugelach cool completely and store in airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

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