Chocolate Rugelach is rich, buttery and crispy – imagine a satiny soft dough made with butter and cream cheese, filled with brown sugar and chocolate chips and rolled into crescent shapes. Delicious to eat and fun to make, these are perfect with coffee!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 48Rugelach
Author Noopur
Ingredients
Rugelach Dough
200gcream cheesecold, cut into cubes
200gunsalted buttercold, cut into cubes
275gall purpose flour
1tspsalt
Rugelach Filling
160gdark chocolate chips
30gunsalted butter- melted
100gbrown sugar
2-3tbspmilk- for brushing
extrabrown sugar for sprinkling on top- preferably with large granules or demerara sugar
Instructions
Blend together butter, cream cheese, flour and salt till you get a soft ball of dough. (you can use a food processor or with hands).
Cling wrap the dough and refrigerate it for at least 2 hours or overnight.
Line a baking tray with parchment paper.
Remove the dough from fridge, cut into 4 equal parts. Keep 3 parts back into fridge cling-wrapped while you work with one part of dough.
Lightly soften the dough in your hands to a rough ball and flatten it to a circle. Flour your surface and rolling pin and gently roll the dough to a circle about 10" diameter and about 1/8th inch thickness.
Quickly brush the dough with one-fourth of melted butter, sprinkle about 25g of brown sugar and about 40g of chocolate chips. Gently press the chocolate chips in the dough so that they stick.
With a pizza cutter or sharp knife, cut the dough circle into 12 equal wedges (first cut into 4 quadrants, then cut each quadrant into 3).
Roll each wedge starting from the wide side till you get a crescent shape. Transfer the rolled rugelach onto the baking tray.
Once all the rugelach are shaped, chill the baking tray for about 30 minutes.
Preheat the oven to 180C. Take out the baking tray from the fridge. Brush the tops with milk (or egg wash if using) and sprinkle some brown sugar on each.
Bake the rugelach at 180C for 18-20 minutes until they turn golden brown. Remove from oven, and transfer the rugelach to a cooling rack to cool completely.