CHOCOLATE SEA SALT RUGELACH
Steps:
- Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
- Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.
CHOCOLATE BABKA RUGELACH
These festive, fudgy confections are a mash-up of two traditional Jewish favorites: rugelach and chocolate babka. They have a tender, flaky pastry wrapped around a bittersweet truffle-like filling that's sprinkled with chopped nuts or cocoa nibs for a contrasting crunch. A topping of Demerara sugar adds texture, and a little flaky sea salt cuts the sweetness perfectly. These are best served within five days of baking (store them in an airtight container at room temperature). They also freeze well for up to one month, with parchment or waxed paper between layers.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 4 dozen rugelach
Number Of Ingredients 21
Steps:
- Make the dough: Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
- Scrape dough onto plastic wrap. Divide dough into 4 portions, form each into a disk and wrap each in plastic wrap. Refrigerate for 2 hours or up to 5 days.
- Prepare the fudge: In a medium saucepan over medium heat, combine sugar, cream, and salt. Simmer, stirring occasionally, until sugar dissolves completely, about 5 minutes. Scrape mixture into a bowl. Add chocolate, butter and vanilla, and let sit for 5 minutes to soften the chocolate, then mix until melted and smooth. (Fudge can be made up to 2 weeks ahead and stored, covered, in the refrigerator. Let come to room temperature before using; it's too firm to spread when cold.)
- Make the crumb filling: In a small bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and the mixture forms large, moist crumbs. Set aside.
- Line 4 baking sheets with parchment paper or nonstick liners, or lightly butter the pans, if you like. Working with 1 piece of dough at a time, remove it from refrigerator and allow it to sit at room temperature for about 5 minutes, or until malleable enough to roll out.
- On a clean, lightly floured work surface, roll out dough into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to the work surface.
- Using the back of a spoon, evenly spread 2 tablespoons of fudge onto the rolled-out dough. Sprinkle about 1/2 cup of sugar cocoa crumbs over fudge. Sprinkle 2 tablespoons of chopped nuts over the crumbs, and, using your hands, press the filling firmly and evenly into the dough.
- Using a sharp knife, cut the dough circle into 12 triangles, like pieces of a pie. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
- Place rugelach, narrow tip tucked beneath, on a prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape in the oven. Repeat with the remaining dough, fudge and filling. (Clean your work surface before rolling out the next batch of dough.)
- When ready to bake, heat oven to 350 degrees. In a small bowl, stir together Demerara sugar and a large pinch of flaky salt. Brush rugelach with milk and sprinkle sugar-salt mix on top.
- Bake, 2 sheets at a time, until lightly browned, 17 to 25 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to a wire rack to cool completely.
CHOCOLATE RUGELACH
Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE HALVA RUGELACH
Provided by Molly Yeh
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Melt the chocolate in a double boiler while stirring or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
- To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the chocolate in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you (try to work quickly so the chocolate doesn't harden). Sprinkle on the halva. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
- To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt and a ton of sprinkles or colored sugar if desired. Cut into 1 1/2-inch slices and transfer to the baking sheets 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal). Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.
RUGELACH
These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)
Provided by Emily Weinstein
Categories dessert
Time 4h
Yield 36 cookies
Number Of Ingredients 13
Steps:
- To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
- Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
- Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
- To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
- Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
- To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
- Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
- Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
- Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
- To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
- Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Steps:
- For dough:
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience.
Provided by Dave in Alpharetta
Categories Dessert
Time 1h35m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- Dough:.
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
- Filling:.
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).
CHOCOLATE CHIP RUGELACH RECIPES
Courtesy of bellaonline.com Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut.
Provided by seahorse73
Categories Dessert
Time P1DT45m
Yield 32 Rugelach, 32 serving(s)
Number Of Ingredients 15
Steps:
- To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.
- Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.
- For the filling: combine all of the ingredients and set aside.
- On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.
- Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.
- Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them.
- For the Glaze:.
- Combine the ingredients and set aside.
- You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!
Nutrition Facts : Calories 173, Fat 11, SaturatedFat 5.7, Cholesterol 39.8, Sodium 61.3, Carbohydrate 17.1, Fiber 0.7, Sugar 8.2, Protein 2.4
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- Make the dough by combining the cream cheese, butter, flour and salt in the bowl of a food processor. Blend the ingredients together until the fat becomes evenly dispersed within the flour and it begins to form into a ball.
- Remove the dough from the food processor (squeezing it into a ball as needed) then place it in a bowl. Cover the bowl with plastic wrap then refrigerate the dough for one hour or up to one day.
- Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
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