Wednesday, December 23, 2009

Chocolate Rugelach

chocolate rugelach

This year I decided to make rugelach, but they had to be chocolate! My inspiration and starting point was the recipe for Lora Brody's Rugelach, but I also used some ideas from this recipe for Israeli Chocolate Rugelach.

Both recipes start with nearly the same dough and use similar techniques. The major difference is in the filling. Instead of raisins, walnuts, and apricot jam, I used butter, cinnamon sugar, and mini chocolate chips. I don't have measurements for any of them, but I think the amounts are flexible.

before rolling up

By dividing the dough into fourths, I had the opportunity to adjust the technique with each dozen cookies. These are the "tips and tricks" that I found:
  • The dough was very sticky after mixing. I chilled it for at least six hours before attempting to roll it out; I don't know how it would have been after just an hour or two.
  • I rolled it out between sheets of wax paper, using flour as needed to keep the dough from sticking.
  • It seemed easiest to brush the circle of dough with softened butter and sprinkle it with cinnamon sugar before cutting it into wedges. Since the wax paper was on a cutting board, I used a pizza wheel to cut the dough into wedges.
  • At first I added the mini chocolate chips before cutting the wedges. Since they all fell off, it worked better to add the chips to each wedge before rolling it up.
  • I tried chilling the shaped cookies before baking (as Lora Brody's recipe suggests) but it didn't seem to make much difference, either way. The biggest advantage was that it allowed me to shape another dozen cookies while one was in the oven.
  • Combining the recipes, I brushed the unbaked cookies with milk and sprinkled them with cinnamon sugar before baking. I did this on a foil-lined tray from the toaster oven, then transferred the cookies to a larger baking sheet, because then the drips of milk and sprinkles of sugar didn't burn on the baking sheet.

chocolate rugelach

The results are by no means perfect-looking, but they taste good! The recipe indicates that they only keep for three days at room temperature, so I plan to freeze at least a dozen before they all disappear!


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