CHOCOLATE-APRICOT RUGELACH
This is my own recipe for chocolate rugelach. Try it because it's really delicious!
Provided by Anna R.
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.
- Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.
- Remove dough from the refrigerator and let rest at room temperature for 15 minutes.
- Mix apricot preserves and orange zest together for filling.
- Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.
- Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.
- Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 21.2 g, Cholesterol 18.1 mg, Fat 6 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 107.6 mg, Sugar 8.5 g
CHOCOLATE RUGELACH
Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP, CHERRY AND WALNUT RUGELACH
Steps:
- For dough:
- Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
- Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
- Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)
CHOCOLATE WALNUT RUGELACH
These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.)
Provided by blucoat
Categories Breads
Time 45m
Yield 32 rugelach
Number Of Ingredients 8
Steps:
- In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients. Process or beat until it becomes dough-like. (In a food processor the mixture will form a ball, and stick together. With a mixer, it just turns into dough. Don't over beat.) Put aside.
- Now, in your food processor, combine all the filling ingredients and process until finely chopped. If you don't have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
- Cut the dough into 4 pieces and dust each one with flour. Dust the counter or tabletop with flour, too. Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter. Handle the dough gently, and don't be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin. Cover the entire surface of this circle with some of the filling in a thin, even layer. Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style. Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point. Place on an ungreased cookie sheet, bending slightly to form a crescent. Repeat with the rest of the dough and filling.
- Bake at 350°F (180°C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.
Nutrition Facts : Calories 77.5, Fat 5.5, SaturatedFat 3, Cholesterol 11.5, Sodium 31.2, Carbohydrate 6.7, Fiber 0.3, Sugar 3.4, Protein 1
MINI CHOCOLATE OR FRUIT RUGELACH
I have tried many different recipes and this one is the best. More like a mini pie than a cookie. Also love to make many different fillings. A good opportunity to use the many jams I make all summer. Blueberry, strawberry, peach, apricot, raspberry or my famous 'Mystery Jam', a combo of all leftover fruits which I freeze and make at the end of the summer. I also use different nuts such as walnut, pecan, almond or macadamia and substitute dried cranberries or currants for the raisins. You can also add 1/4 cup sugar to the dough, but I think the fillings are sweet enough without. For chocolate rugalach, make a ganache by melting 1/2 cup semi sweet chocolate chips and a tablespoon of cream. Stir well and spread on dough circle before (or instead of)the jam. I also drizzle melted chocolate on top, after baked and cooled.
Provided by manushag
Categories Dessert
Time 45m
Yield 120 cookies, 120 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter with cream cheese until smooth.
- Add flour, alternately with sour cream ending with flour.
- When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
- Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
- Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
- Chop raisins and nuts with sugar and cinnamon in food processor.
- Sprinkle filling sparingly over jam or chocolate ganache.
- Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
- Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking).
- Sprinkle tops with combined cinnamon and sugar.
- Bake 15 to 20 minutes, or until lightly browned.
Nutrition Facts : Calories 59, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.2, Sodium 25.7, Carbohydrate 7.7, Fiber 0.2, Sugar 3.9, Protein 0.7
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