Chocolate Rugelach (Hanukkah Day 5)

Today is the 5th day of Hanukkah and for today’s themed food, I decided to make Chocolate Rugelach. I want to make something “traditional” for each day of Hanukkah, as a gift for my husband. I chose to make chocolate Rugelach, because everything is better with chocolate.

This was a tad tricky to make. You have to make sure of the temperatures of the butter, dough and filling, or you will end up with a mess.

Ingredients for Dough

4 oz of cream cheese (1/2 cup)

1 stick of Room Temperature unsalted butter (VERY IMPORTANT, ROOM TEMPERATURE)

1 cup of All-Purpose Flour

1/4 cup of Confectioner’s Sugar (powdered sugar)

1/4 teaspoon of Lemon Juice

1/4 teaspoon of vanilla

a pinch of salt

 

Ingredients For Filling:

1/2 cup of semi-sweet chocolate chips

1 tablespoon of heavy cream

 

Directions:

1. Combine all ingredients to make dough. Do not knead too much
2. Cut dough in half and wrap both pieces in saran wrap. Refrigerate for at least 2 hours.
3. Make Filling by melting chocolate chips with heavy cream, at 50% power, in your microwave, stirring every 20 seconds. Allow to cool to ROOM TEMPERATURE.
4. On a floured surface (VERY IMPORTANT) roll out half the dough (leave the other half in the fridge) until the dough is 1/4 inch thick rectangle
5. Spread ROOM TEMPERATURE filling, onto dough and roll into a log.
6. Cut log into pieces and place on an aluminum foiled baking dish.
7. Brush melted butter on top of each cookie
8. Bake at 350F for 25 minutes
9. Remove cookies to a rack. It will harden, as it cools.

Rugelach Dough

 

 

 

 

 

 

 

Chocolate Rugelach