It’s Hanukkah, so I thought I would deviate from Christmas recipes around the world and make a little Hanukkah treat. Chocolate Rugelach has always been a favorite of mine. I can eat the rich flaky pastry filled with chocolate and cinnamon all year long, as a matter of fact I do. However, I have never actually tried making it myself, this is my first try. I haven’t had much luck finding a good bakery that makes this sweet treat to perfection. Recently when I have bought Chocolate Rugelach from a bakery it seems to be lacking in chocolate and they are simply skimping on the ingredients. So, I have decided to give making my own Chocolate Rugelach a shot where I can learn to add just the right amount of chocolate to my taste. I have researched quite a few Rugelach recipes and have created this one to my taste.
For the Dough:
8 ounces unsalted butter, softened
8 ounces cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon light brown sugar
1/4 teaspoon table salt
1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
For the Filling:
10 ounces high quality milk chocolate chips (you can also use quality bittersweet chocolate, chopped)
1 tablespoon granulated sugar
1/2 tablespoon light brown sugar
½ tablespoon of cinnamon sugar (you can also use ½ tablespoon of cinnamon and increase to 1 tablespoon of light brown sugar)
2 tablespoons cocoa powder
For the Topping:
2 tablespoons granulated sugar
- Using a mixer (I used a hand mixer), mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined. Mix in vanilla until combined. Mix in flour until combined.
- Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- In the meantime, mix together ingredients for filling in medium bowl.
- Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
- On a floured surface, working one piece of dough at a time, roll out into a 12-inch by 4-inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere.
- Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on the baking sheet, evenly spacing apart. Repeat with remaining pieces of dough.
- Sprinkle the sugar for the topping on the rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.