Rugelach Cookies
Recipe from: https://sugarspunrun.com/chocolate-rugelach/
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2 cups (250 grams) all-purpose flour
¼ cup (50 grams) granulated sugar
¼ heaping teaspoon table salt
1 cup (226 grams) unsalted butter very cold and cut into 16 pieces
6 oz (170 grams) cream cheese very cold, cut into 16 pieces
⅓ cup (80 grams) sour cream
Chocolate filling:
8 oz (226 grams) semisweet chocolate
¼ cup (50 grams) brown sugar
¼-½ teaspoon ground cinnamon, optional
⅛ teaspoon salt
Topping:
1 egg (any size)
1 teaspoon water
Coarse sugar or nonpareil sprinkles for decorating, optional but recommended
Combine the flour, sugar, and salt in the basin of a food processor and pulse to combine.
Sprinkle butter and cream cheese pieces over the top, add sour cream, and pulse just into butter and cream cheese are cut into the dough. The mixture should still be quite crumbly and you will have chocolate chip-sized pieces of butter and cream cheese remaining. This is normal, don’t over-work your dough.
Transfer dough to a clean surface and work the crumbs together gently (don’t over-handle or the warmth of your hands will start to melt the butter) to form a log. Divide into 4 equal portions, flatten each into a disk that’s ½-1 inch thick. Wrap in plastic wrap and refrigerate for at least one hour and up to 5 days.
When dough has chilled, preheat oven to 350˚F and line a baking sheet with parchment paper. Set aside and prepare your chocolate filling.
For the chocolate filling:
Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in between, until completely melted. Add brown sugar, ground cinnamon, and salt and stir until combined. Mixture will appear grainy, this is normal (the “grain” from the sugar will disappear when the rugelach bakes) Set aside.
Working with one disk at a time, remove one round of dough from the fridge and transfer to a clean, lightly floured surface. Roll into a 10” circle and immediately spread ¼ of the chocolate mixture in a thin layer over the circle. Use a pizza cutter or knife to cut the dough into 10-12 even wedges depending on how big you want your cookies to be.
Starting from the larger side, roll one wedge over itself to form the rugelach and transfer to prepared baking sheet. Work quickly to roll each of the wedges as the chocolate will begin to harden fast and will make it difficult for you.
Space cookies at least 2” apart on baking sheet. Prepare egg wash by whisking together egg with one teaspoon of water. Use a pastry brush to gently brush each cookie then sprinkle with coarse sugar or nonpareils.
Transfer to 350˚F (175C) preheated oven and bake in the center rack for 25 minutes, rotating halfway through, or until golden brown. Allow to cool completely on baking sheet before enjoying.
Note: Don’t worry if you seeing your cookies starting to leak butter in the oven, the cookie will reabsorb the butter as they cool on the baking sheet.