Chocolate Rugelach Cookies

These chocolate rugelach cookies are rich, buttery and crumbly. Made with butter and cream cheese in the dough then rolled with melted chocolate between layers these are addictive as they are pretty.

Ingredients

▢ 6 oz (170 g) Cream cheese (¾ cup) cold cubed
▢ 1 cup (227 g) Butter (2 sticks) cold cubed
▢ 2 cups (250 g) All-purpose flour
▢ 1 large Egg
▢ 1 tablespoon Vanilla
▢ 2 tablespoon Sour cream or more if necessary
▢ 2 tablespoon powdered sugar

CHOCOLATE FILLING

▢ 7 oz (170 g) Chocolate melted
▢ 2 tablespoon butter
▢ 2 tablespoon whipping cream
▢ 1 cup (150 g) Nuts chopped finely (optional)

Instructions

Dough

Combine vanilla, egg and sour cream - 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 until 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 consistency 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
Generously spread the melted chocolate, sprinkle the nuts
Using a pizza cutter cut the dough into 8 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 up to two days.

Bake

Preheat the oven at 180 C/ 390 F
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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