Chocolate Rugelach Food

CHOCOLATE SEA SALT RUGELACH

Steps:

• Combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• Melt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
• Beat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).
• Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
• Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.

CHOCOLATE RUGELACH

Steps:

• Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds. Transfer the dough to a clean work surface. Gather the crumbly dough into a ball and knead, dusting the work surface and dough lightly with flour as necessary, until it comes together into a smooth ball. Shape the dough into a rectangle, then cut into 4 equal portions; flatten each piece of dough into a ½-inch-thick rectangle. Wrap each section of dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
• Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, melt the chocolates in a double boiler on the stovetop.) Mix in the sugar and salt. The mixture will be grainy; that's okay.
• Line a baking sheet with parchment paper.
• Roll the cookies: Remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until it's pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into an 8 x 11-in rectangle. Don't make yourself crazy over it, but try to make it as even as possible around the edges; it will make it easier to roll. (Go ahead and trim slightly with a pizza cutter or sharp knife if it's very uneven.) Using an offset spatula or back of a spoon, quickly spread ¼ of the chocolate filling (about a ¼ cup) evenly over the dough, leaving a ¼-inch border around the edges.
• Starting from the long side, roll the dough tightly into a cylinder. Place the filled rolled dough, seam side down, on the prepared baking sheet. Repeat with the remaining dough and chocolate filling. Place the rolled dough logs in the refrigerator for 20 to 30 minutes, or until firm to the touch.
• Preheat the oven to 375°F.
• Take the rolled dough out of the refrigerator. Using a serrated knife, slice off the uneven ends of each roll and discard. Then slice the rolls into 1-in-wide pieces. Place each slice, seam side down, on the prepared sheet. Bake for 18 to 20 minutes, or until lightly golden. Cool the rugelach on the baking sheet for a few minutes, then transfer to a rack to cool completely. Rugelach are best enjoyed fresh on the day they are baked but any extra cookies can be stored in airtight container for up to 3 days, or frozen for longer storage.
• Make-Ahead Instructions: The unbaked sliced rugelach can be chilled and stored for up to 3 days in the refrigerator before baking.
• Freezer-Friendly Instructions: The unbaked sliced rugelach can be frozen for up to 3 months. Before freezing, let the sliced rugelach set on a baking sheet in the freezer for approximately 20 minutes, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

CHOCOLATE RUGELACH RECIPE BY TASTY

Steps:

• Preheat the oven to 350 °F.
• Mix flour, sugar, salt, and baking powder in a large bowl. Create a well in the middle and pour in the water. Knead until a dough forms. Add flour until the dough doesn't stick to your hands.
• Split the dough into 6 and roll into balls. Let rest for 30 minutes.
• Roll out each ball into a disc, 8 inches in diameter. Spread butter on each disc and make a cut from the center out to the edge.
• Roll the disc to make a cone and form the cone into a ball. Then, allow the balls to rest for another 30 minutes.
• In the meantime, make the filling by mixing all filling ingredients together and microwaving until melted. The filling should be liquidy, but still able to hold its shape.
• Take 2 balls of dough and put them together with a layer of butter in between them.
• Roll the dough out into a large and thin rectangle (6 x 12 inches -15 x 30 cm ). It should be so thin that you can almost see through it.
• Spread ⅓ of the chocolate mixture onto the dough so that the whole surface is covered.
• Cut the dough in half lengthwise. Then, cut into isosceles triangles. Roll up triangles like croissants. Repeat with the rest of the dough.
• Place the prepared pieces of dough on a baking sheet so that they all touch. Brush 2 tbsp melted butter on top.
• Bake for 7-8 minutes. Remove from the oven when slightly undercooked - they will firm up when resting. Cool slightly, then serve.
• Enjoy!

CHOCOLATE HALVA RUGELACH

Steps:

• To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
• Melt the chocolate in a double boiler while stirring or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
• To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the chocolate in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you (try to work quickly so the chocolate doesn't harden). Sprinkle on the halva. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
• To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt and a ton of sprinkles or colored sugar if desired. Cut into 1 1/2-inch slices and transfer to the baking sheets 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal). Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.

RASPBERRY & WHITE CHOCOLATE RUGELACH

Steps:

• Beat the soft cheese and butter together with an electric whisk or the paddle attachment of a stand mixer until combined. Add the caster sugar, salt and vanilla extract and beat until combined. Gradually add the flour, beating on a low setting until just incorporated, or use a spatula or spoon to avoid overworking the dough. You may need to add a little more flour if it's very sticky.
• Lightly press the dough into a ball and divide into quarters. Roll each quarter into a ball, then wrap and press into a flat disc. Chill in the fridge for at least 30 mins to firm up a little.
• Dust a work surface with flour and and roll one of the discs into a large circle. Use the base of a 23cm cake tin or plate as a template to cut out a 23cm circle. Spread a heaped tablespoon of raspberry jam thinly over the circle, then sprinkle over a fifth of the chocolate.
• Divide the dough into eight wedges with a pizza cutter or sharp knife. Roll each wedge from the wider, outside edge to the thinnest point, tucking the point under. You can then curl the dough to make a crescent shape, if you like. Arrange on a baking sheet lined with baking parchment, allowing 1-2cm between each. Chill in the fridge until firm, about 30 mins. Repeat with the remaining dough, jam and chocolate - you should have enough offcuts from each ball of dough to combine and make a fifth circle.
• Heat the oven to 180C/160C fan/gas 4. Brush each rugelach with the egg glaze and bake, in batches if needed, for 20-25 mins until lightly browned, then leave to cool on a wire rack.
• If making the decoration, tip the white chocolate in a microwave-proof bowl with the vegetable oil. Microwave in 30-second blasts until melted, stirring with a spatula between each blast. Drizzle over the cooled rugelach and sprinkle over the freeze-dried raspberries before the chocolate hardens.

CHOCOLATE CHIP RUGELACH RECIPES

Steps:

• To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.
• Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.
• For the filling: combine all of the ingredients and set aside.
• On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.
• Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.
• Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them.
• For the Glaze:.
• Combine the ingredients and set aside.
• You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!

CHOCOLATE WALNUT RUGELACH

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.

CHOCOLATE-NUT RUGELACH

Steps:

• Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.
• Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
• Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
• Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and 1/2 tsp. sea salt.
• Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25-30 minutes; let cool.
• Do Ahead
• Dough can be made 1 month ahead. Freeze.