Chocolate Rugelach

Chocolate Rugelach
Photography, recipe development, and styling by Shiran Dickman/feedfeed

These classic rugelach cookies by Shiran Dickman of Pretty Simple Sweet are hard to resist after the first bite thanks to the flaky, buttery dough and sweet chocolate filling. Find more festive cookie recipes in our Holiday Cookies Special Issue, co-produced with feedfeed.

Chocolate Rugelach
 
Makes 36
Ingredients
  • 2¼ cups (281 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 8 ounces (225 grams) cold cream cheese, cubed
  • 1 cup (256 grams) chocolate or chocolate-hazelnut spread
  • Garnish: confectioners’ sugar
Instructions
  1. In the work bowl of a food processor, place flour, granulated sugar, and salt; process until combined. Add cold butter, and pulse until mixture is crumbly, about 15 pulses. Add cold cream cheese, and pulse until dough starts to clump together, 10 to 15 seconds. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate until firm, at least 2 hours.
  2. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  3. Cut dough into 3 equal pieces. While working with one piece, keep remaining pieces in refrigerator. Roll dough into a 12x8-inch rectangle. Spread dough with one-third of chocolate spread. Starting with one long side, roll up dough, jelly roll-style. Place on prepared pan. Using a knife, make ¾-inch cuts crosswise into dough at 1-inch intervals. (Do not cut all the way through dough.) If dough is too soft to cut, refrigerate for 20 minutes. Repeat with remaining dough and remaining chocolate spread.
  4. Bake until golden brown, about 30 minutes. Transfer to a wire rack. While still warm, cut slices all the way through. Let cool completely. Dust with confectioners’ sugar, if desired. Store in an airtight container at room temperature for up to 1 week

 

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