Filling For Chocolate Rugelach Recipes

CHOCOLATE RUGELACH

Steps:

• Make the dough: Place the flour, sugar, and salt in the bowl of 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 to come together 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 dough lightly with flour as necessary, 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 ½-inch-thick rectangle. Wrap each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
• Make the filling: Place 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 chocolates in a 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 dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until it's pliable enough to roll, but not too soft.) Dust the top of the dough lightly 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 as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread ¼ of the chocolate filling (about a ¼ cup) evenly over the dough, leaving a ¼-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 firm to the touch.
• Preheat the oven to 375°F.
• Take the rolled dough out of the refrigerator. Using a serrated knife, slice off 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 on the baking sheet for a few minutes, then transfer to a rack to cool completely. Rugelach are best enjoyed fresh on the day they are baked but any extra cookies can be stored in airtight container for up to 3 days, or frozen for longer storage.
• Make-Ahead Instructions: The unbaked sliced rugelach can be chilled and stored for up to 3 days in the refrigerator before baking.
• Freezer-Friendly Instructions: The unbaked sliced rugelach 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 an 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.

RUGELACH WITH CREAM CHEESE FILLING

Steps:

• Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE RUGELACH

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.

CHOCOLATE RUGELACH RECIPE BY TASTY

Steps:

• Preheat the oven to 350 °F.
• Mix flour, sugar, salt, and baking powder in a large bowl. Create a well in the middle and pour in the water. Knead until a dough forms. Add flour until the dough doesn't stick to your hands.
• Split the dough into 6 and roll into balls. Let rest for 30 minutes.
• Roll out each ball into a disc, 8 inches in diameter. Spread butter on each disc and make a cut from the center out to the edge.
• Roll the disc to make a cone and form the cone into a ball. Then, allow the balls to rest for another 30 minutes.
• In the meantime, make the filling by mixing all filling ingredients together and microwaving until melted. The filling should be liquidy, but still able to hold its shape.
• Take 2 balls of dough and put them together with a layer of butter in between them.
• Roll the dough out into a large and thin rectangle (6 x 12 inches -15 x 30 cm ). It should be so thin that you can almost see through it.
• Spread ⅓ of the chocolate mixture onto the dough so that the whole surface is covered.
• Cut the dough in half lengthwise. Then, cut into isosceles triangles. Roll up triangles like croissants. Repeat with the rest of the dough.
• Place the prepared pieces of dough on a baking sheet so that they all touch. Brush 2 tbsp melted butter on top.
• Bake for 7-8 minutes. Remove from the oven when slightly undercooked - they will firm up when resting. Cool slightly, then serve.
• Enjoy!