Chocolate-filled Rugelach

Ok, ok, I am a month late with this. This is a dessert meant for the holiday season, particularly Hanukah. Buuuut, I made them last minute and didn’t have time to get this up promptly during Hanukah, so instead I am sharing this now. It’s not like you can’t enjoy this easy dessert at other times during the year. I really liked that I only needed the mixer briefly at the beginning (perfect for during breakfast with the Fudgelet) and then the dough could chill during playtime. Then, during his nap, I was able to roll them out and bake them without him getting woken up. Only three ingredients for the dough and two for the filling. Easy peasy.

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You have no reason for not making these. Even if you don’t like chocolate, you can substitute something else…cinnamon sugar, fruit, nuts…get creative. And for the shaved chocolate? Just use a bar of chocolate with a vegetable peeler and it takes a few minutes, but it is easy and makes a nice smooth filling.

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Directions for Chocolate-filled Rugelach

Slightly adapted from Joan Nathan’s Jewish Holiday Cookbook

  • 4 ounces cream cheese, softened (room temperature)
  • 1 stick (8 Tablespoons) butter, softened (room temperature) and cut into Tablespoon-sized pieces
  • 1 cup flour, plus more for dusting
  • 2 Tablespoons granulated sugar (super fine if you have it)
  • 1/2 cup shaved dark chocolate

With your mixer, beat together the cream cheese and butter until well-combined and fluffy (about 2 minutes on medium-low speed).

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Then, add the flour and beat for another 2 minutes, again until combined. Scrape the sides as necessary. The dough will start crumbly but become smooth and cohesive as it mixes.

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Form a ball with the dough, cover with plastic wrap, and refrigerate for at least 2 hours.

When ready, preheat the oven to 350 degrees and line two baking sheets. Stir the sugar and chocolate together in a bowl.

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Remove the chilled dough from the refrigerator and split it in half. Cover up one half while you work with the other half.

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Roll out the half of dough on a floured surface. You want a circle about 9 inches in diameter and fairly thin.

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Spread half of the filling over the dough, up to the edges.

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Use a knife to cut wedges (about 12-16 total).

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Take each wedge and roll from the outer edge of the circle to the point. Place the rolled cookies on the baking sheets with the points tucked underneath them. Space out the cookies slightly, but they won’t expand much when they bake.

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Repeat with the second half of dough, then bake for 25 minutes, or until golden brown, rotating the pans halfway through. Let the cookies cool completely before serving.

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Directions for Chocolate-filled Rugelach (without pictures)

Slightly adapted from Joan Nathan’s Jewish Holiday Cookbook

  • 4 ounces cream cheese, softened (room temperature)
  • 1 stick (8 Tablespoons) butter, softened (room temperature) and cut into Tablespoon-sized pieces
  • 1 cup flour, plus more for dusting
  • 2 Tablespoons granulated sugar (super fine if you have it)
  • 1/2 cup shaved dark chocolate

With your mixer, beat together the cream cheese and butter until well-combined and fluffy (about 2 minutes on medium-low speed). Then, add the flour and beat for another 2 minutes, again until combined. Scrape the sides as necessary. The dough will start crumbly but become smooth and cohesive as it mixes. Form a ball with the dough, cover with plastic wrap, and refrigerate for at least 2 hours.

When ready, preheat the oven to 350 degrees and line two baking sheets. Stir the sugar and chocolate together in a bowl. Remove the chilled dough from the refrigerator and split it in half. Cover up one half while you work with the other half. Roll out the half of dough on a floured surface. You want a circle about 9 inches in diameter and fairly thin. Spread half of the filling over the dough, up to the edges. Use a knife to cut wedges (about 12-16 total). Take each wedge and roll from the outer edge of the circle to the point. Place the rolled cookies on the baking sheets with the points tucked underneath them. Space out the cookies slightly, but they won’t expand much when they bake.

Repeat with the second half of dough, then bake for 25 minutes, or until golden brown, rotating the pans halfway through. Let the cookies cool completely before serving.

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