Chocolate Rugelach Cookies
Calories: 7
Adjust Servings Here: 40 cookies
Description
These chocolate rugelach cookies are rich, buttery, and crumbly. The dough is made with butter and cream cheese, and the cookies are rolled with melted chocolate between layers. They are as addictive as they are pretty.
Ingredients
- 6 oz (170 g) Cream cheese (3/4 cup) cold cubed
- 1 cup (227 g) Butter (2 sticks) cold cubed
- 2 cups (250 g) All-purpose flour
- 1 large Egg
- 1 tbsp Vanilla
- 2 tbsp Sour cream or more if necessary
- 2 tbsp powdered sugar
CHOCOLATE FILLING
- 7 oz (170 g) Chocolate melted
- 2 tbsp butter
- 2 tbsp whipping cream
- 1 cup (150 g) Nuts chopped finely (optional)
Instructions
Dough
- Combine vanilla, egg, and sour cream, and set aside.
- In a food processor, pulse flour, sugar, and salt to combine.
- Add the chilled and cubed cream cheese and butter pieces.
- Pulse until you have a crumbly dough.
- Add the egg mixture through the feed with the food processor on.
- Pulse some more until the dough clumps together.
- Transfer to a clean work surface and bring it all together into a ball.
- Divide the mixture into three and foam into a disc.
- Wrap in plastic wrap and let chill until firm - about 2 hours to 2 days (or freeze for up to 3 months).
Filling
- Melt the chocolate, butter, and cream in a microwave-safe bowl at 50% power.
- Pulse the nuts in the food processor until finely chopped, then add them to the melted chocolate.
- Let cool until spreadable consistency - I chill for 30 minutes.
- When ready to use, if the chocolate is not spreadable, microwave for 5 to 10 seconds only.
Shape cookies
- Working with one disc at a time on a lightly floured surface.
- Roll the disc to about 8 inches round.
- Then, generously spread the melted chocolate and sprinkle the nuts.
- Using a pizza cutter, cut the dough into eight wedges. Similar to cutting a pizza or slicing a cake.
- Then, roll each wedge from the thick end towards the narrow end. Similar to rolling a croissant.
- Place each rugelach on a baking tray with the tip facing down.
- Chill the cookies for 10 minutes or up to two days.
Bake
- Preheat the oven to 180℃/ 390℉.
- Make sure the oven is well-preheated.
- Then, bake the rugelach for 25 to 30 minutes or until golden brown.
- Remove from the oven and cool on a wire rack.
- Once cooled, dust with powdered sugar (optional).
- These rugelach cookies will keep at room temperature for up to 5 days.
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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