PT45M
Serves 4
Ingredients:
0.5 cups All-Purpose Flour
0.06 teaspoon Sea Salt
0.25 cup Unsalted Butter
0.25 cup Cream Cheese
0.5 large Egg Yolk
0.25 teaspoon Vanilla Extract
0.5 tablespoon Dutch Cocoa
0.25 tablespoon Ground Cinnamon
0.25 cup Sugar
0.25 cup Semi-Sweet Chocolate Chips
0.75 cup Powdered Sugar
0.25 cup Butter
1 cups Chocolate Ganache
In the bowl of a food processor with blade attachment, pulse flour and salt until combined. Add the cubed butter & cream cheese and pulse until the mixture is coarse crumbs, about 10 to 12 pulses.
In a small bowl, whisk the egg yolk and vanilla and add it to the flour mixture. Process until a clumpy dough forms. Transfer the dough onto a work surface and roll into a ball. Divide it into 2 equal portions and flatten them into disks about 1-inch thick. Wrap disks in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Preheat the oven to 375 degrees. Line 2 sheet pans with silpats or parchment paper and set aside. Meanwhile, in a medium bowl, add cocoa, cinnamon, sugar, and chocolate chips. Stir well until blended. Set aside.
Unwrap 1 dough portion and allow it to sit at room temperature for 2 minutes. Sprinkle 1 cup powdered sugar on worksurface and use 1/4 cup powdered sugar to sprinkle on top of the dough and on the rolling pin. Roll dough from the center out to form a circle about 1/8-inch thick. Use a little more powdered sugar if dough is sticky.
Use a pastry brush to coat the dough with 1/4 cup of melted butter. Sprinkle 1/2 of the filling mixture over the butter clear to the edge of the dough. Use a pizza cutter or sharp knife to cut the dough like a pizza into 16 equal triangles. Beginning at the wide outer edge and moving inward, roll up each triangle and transfer them to a baking sheet. Make sure the tip is tucked underneath. Repeat steps with second dough portion.
Place both pans on the middle oven rack and bake until golden brown, about 20 to 25 minutes. Allow the rugelach to cool in the sheet pans for 5 minutes, then transfer them to wire racks to completely cool. Meanwhile, prepare chocolate ganache according to associated recipe. Drizzle warm ganache over rugelach before serving.
Flavor Profile - :: Category - :: Serves -
Ingredients
Instructions
Notes from my kitchen
When rolling the cookies make sure to start at the wide edge of the wedge and roll the dough up toward the point. Make the dough ahead of time, wrap the 2 portions and freeze up to 3 months. Defrost it in the refrigerator before using.
Ingredients
Directions
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