Bakery Style Chocolate Rugelach
Coooking Temperature: 325 °F / 170 °C / Gas Mark 3
Diet : NF
Calories: 13
Adjust Servings Here: 30 pastry
Description
This flaky, buttery, rich pastry with chocolate layers is chocolate rugelach, often called rugalach. This one is not just filled with chocolate but layered with chocolate in the traditional way and similar to the ones you pick at your local bakery. And while they look intimidating, these are super simple and easy to make. Let me show you how.
Ingredients
Dough
- 500 grams (4 cups) All-purpose flour
- ½ tsp Fine salt
- 7 g (7 g) Instant dry yeast
- 50 g (¼ cup) Sugar
- 1 large Eggs
- 2 large Egg yolks
- 113 g (4 oz) Cream cheese or sour cream
- 80 ml (⅓ cups) Whole milk
- 1 tbsp Vanilla extract
- 113 g (½ cups) Butter unsalted, room temperature
Chocolate filling
- 7 oz (200 g) Dark chocolate
- 30 g (2 tbsp) Butter unsalted, room temperature
Cocoa Paste filling (alternative to real chocolate filling)
- 1 cup (85 g) Cocoa Powder
- 2 cup (240 g) Powdered Sugar
- ¼ cup (60 ml) Melted Butter
- 1 tbsp Vanilla extract
- 2 tbsp Whole milk or water
Eggwash
- 1 Egg
- 2 tbsp Water
Sugar syrup
- ½ cup (100 g) Sugar
- ¼ cup (60 ml) Water
Instructions
Dough
- Yeast dough - Combine milk, yeast, sugar, egg, egg yolks, cream cheese, butter, and vanilla extract in the bowl of a stand mixer with the dough hook attachment.7 g Instant dry yeast, 50 g Sugar, 113 g Butter, 1 large Eggs, 2 large Egg yolks, 113 g Cream cheese, 80 ml Whole milk, 1 tbsp Vanilla extract
- Knead - Then, add the flour and salt. Combine well on medium-high speed for 2 minutes. Then, lower the speed and knead for 6 minutes more on medium-low speed until smooth, elastic, and shiny.500 grams All-purpose flour, ½ tsp Fine salt
- Proof - Place in an oiled bowl and cover with plastic or a clean kitchen cloth. Leave the dough to rise on the counter for an hour. Then place it in the fridge for another hour.
- Chocolate filling - In a microwave-safe bowl, melt the chocolate and butter until smooth. Add the vanilla extract and leave at room temperature for the chocolate to cool to a spreadable consistency.7 oz Dark chocolate, 30 g Butter
- Simple syrup - Combine the sugar and water in a saucepan. Heat on medium-low until all the sugar is melted. Then, cool a minute more until syrup consistency. Set aside until ready to use.¼ cup Water, ½ cup Sugar
Laminate dough
- Roll - Transfer the dough onto a lightly dusted work surface and roll the dough into a rectangle approximately 10 x 20 cm long.
- Filling - Spread the chocolate over 2/3 of the rectangle. Fold the rectangle like a book, as shown in the pictures above. When laminated, you should have a chocolate layer between each dough layer.
- Chill dough - Place the dough over a parchment-lined baking tray, and cover with plastic. Chill for an hour or until just firm enough to work with.
Shape, proof, bake
- Divide - Remove the dough from the fridge and divide it into two pieces so it is easy to work with. Work with one portion at a time and keep the second in the fridge to stay chilled.
- Shape - Roll the dough into a long, rectangular strip of about 5 mm thickness, which will be about 10 x 25 cm long. Cut the dough into triangles, as shown in the video or pictures above.
- Crescents - Working with one triangle at a time, fold like a croissant into a crescent shape. Start by lightly stretching the triangle lengthwise. Then, roll like a jelly roll from the broader side towards the tail.
- Tray - Place the shaped rugelach on a parchment-lined baking tray, making sure to tuck the tail under. Cover with a clean kitchen cloth and let proof for an hour.
- Oven - Preheat the oven at 325°F / 170°C / Gas Mark 3
- Bake - beat the egg and water together. Brush the proofed rugelach with this egg wash. Bake for about 15 to 18 minutes or until lightly golden.
- Syrup - Brush with sugar syrup as soon as you take them out of the oven. Then transfer to a cooling rack to cool completely.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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