Orange-Chocolate Israeli Style Rugelach - Recipe Update Below
NOTE- The video calls for 200 grams of flour but that was a typo on our part. Please note that we use 280 grams of flour (corrected below in ingredient list).
Israeli style chocolate rugelach with a twist - orange!
These are a rich, flaky, and delicious orange-chocolate yeast rugelach. A perfect treat for Yom Ha’atzmaut or any time! Best the day they’re baked, these rugelach keep well for a few days in an airtight container.
Filling:
170 g bitter or semi sweet chocolate, chopped
6 T butter
1/4 cup sugar
3 T cocoa powder
zest from 2 oranges
Combine chocolate, butter and sugar in a bowl over a double boiler. Stir occasionally until everything is melted and combined. Sift cocoa into mixture and incorporate. Add orange zest and mix through. Set aside to cool while you make the dough.
Dough:
6 T warm water
1 1/2 tsp. dry active yeast
1/4 cup sugar
2 cups (or 280g) all-purpose flour
1/2 tsp. salt
1 large egg
1 large egg yolk
1 tsp. vanilla
1/4 cup butter, softened
In a measuring cup, add the yeast and 1 tsp. of sugar to the warm water and let bloom (up to 10 minutes). Meanwhile, add the rest of the sugar, flour and salt to the mixing bowl of a stand mixer and mix. Once the yeast has bloomed, add it along with the eggs and vanilla to the flour and use a dough hook on low to mix together. Slowly raise the speed of the mixer and let knead until the dough comes together into a ball, about 5 minutes -- if necessary, add extra water 1 T at a time until all of the flour is incorporated. We needed to add 1 T to this batch. Add the soft butter and continue to knead with the dough hook until fully incorporated, scraping down the sides of the bowl if necessary. Knead until the dough forms a smooth, elastic ball -- about 5 minutes. Cover and set aside in a lightly oiled bowl. We use the proof option on our stove and leave it for 1 hour, or until double in size. You can leave it on a counter to rise, but it might take longer in a cool room (or it will double faster in a warm room).
Forming -- it's really easier to show than explain, so we recommend watching the video.
Roll the dough into a large rectangle on a lightly floured worktop. Spread half the filling over two thirds of the dough (if the filling is still warm and too runny, refrigerate for a few minutes, making sure it doesn't get too cold and firm --- if the dough is too firm to spread, microwave it for just a few seconds to soften slightly). Carefully fold the naked 1/3 over the chocolate filling (from right to left) and then fold the other 1/3 of the dough over so that the edges line up (from left to right). (Watch the video.) Place on a pan, cover and refrigerate for exactly 20 minutes.
After 20 minutes, roll the dough back out to a large rectangle and repeat the above step, using the remaining filling. (Watch the video.) Place on a pan, cover and refrigerate for another 20 minutes.
After 20 minutes, remove from the fridge and roll out into a large rectangle. Trim the edges to make it nice and neat, then cut down the middle (horizontally) into two long strips. Cut each strip into narrow triangles (check the video!). You should get approximately 10 triangles for each strip. Roll each triangle from the long side to the tip, forming a small croissant (watch the video for shaping). Place the rugelach on parchment lined baking sheets, leaving space between them. Cover and let rise until doubled (another 45-60 minutes).
Egg Wash:
1 large egg
1 T water
Preheat the oven to 350F.
When the rugelach are ready to bake, whisk the egg water together and brush each one with some of the egg wash.
Bake for 10 minutes, turn the trays and bake another 15-20 minutes or until golden brown.
Glaze:
1/4 cup water
1/4 cup sugar
While the rugelach back, combine the water and sugar in a small pot and bring to a bowl. Let it simmer for 1-2 minutes.
When the rugelach are golden brown, remove them from the oven and immediately brush generously with the glaze (use all of the glaze). If you have any questions, watch the video. ;)
Enjoy!
Rugelach/rugelach recipe/Jewish pastry/walnut rugelach/chocolate rugelach
Rugelach recipe | How to make rugelach cookies | Jewish recipes |
Taste on the plate brings a new recipe Rugelach for you all. These are soft, buttery and flaky pastry. Rugelach is a Jewish pastry which is originated in poland. Rugelach is a filled pastry product It is very popular in Israel, commonly found in most cafes and bakeries.
Rugelach is made up of cream cheese, butter and filled with nuts , chocolate or jam. We can roll the rugelach pastry dough into different shapes, slicing pinwheels or spirals. Delicious to eat and fun to make these croissant shaped rugelach. Give it a try and share your feedbacks with us. And also tell me your version of filling.
Ingredients:
1/2 cup - butter(chilled and cubed)
1/2 cup- cream cheese (chilled)
1 tbsp- sugar
1 cup- all purpose flour
1 tsp- vanilla essence
Filling:1
1/4 cup- crushed chocolate
2-3 tbsp- chocolate chips
1 tbsp- cocoa powder
1/4 tsp- cinnamon powder
1+ 1/2 tbsp- sugar
Flour for dusting
Chocolate spread
Filling:2
Milk- 2-3 tbsp
1/2 cup- coarsely crushed walnuts
3 tbsp- sugar
1 tbsp- cinnamon powder
Pinch of salt
Mix fruit jam
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Chocolate Hazelnut Rugelach
Rugelach is a Jewish confection. A deliciously flaky pastry filled with a variety of jams, nuts etc. For mine I used a chocolate hazelnut spread and some chopped hazelnuts. They are very tasty indeed.
Recipe:
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Chocolate Rugelach
Chocolate rugelach: tender cream cheese pastry rolled around rich dark chocolate. A heavenly combination! So good with a cup of coffee.
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You Absolutely Will Not Find a Better Rugelach Recipe Than This One
Rugelach is a delicious pastry-like cookie! This treat is very popular amongst Jewish communities. Rugelach can be in many flavors and you can use different fillings! Today, we decided to make you discover the Chocolate Rugelach! The dough is rich and flaky while the chocolate filling has a cinnamon punch that makes it perfect! Try it! This cookie is pretty easy to achieve and it looks awesome! That swirl is just beautiful! Let yourself discover this pretty amazing cookie. Enjoy :D
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Ingredients
Dough
• 250g Flour
• 2g Salt
• 40 g Sugar
• 210 g Butter, cold
• 210 g Cream Cheese, cold
Filling
• 225 g Semi-sweet chocolate
• 40 g Brown sugar
• 1/4 tsp Cinnamon
• pinch of salt
Topping
• Milk
• Cinnamon sugar
The Instructions
Step 1 - Dough
1. Place the flour, sugar, and salt in a food processor.
2. Pulse about 5 times.
3. Add the butter and cream cheese cut into small pieces
4. Pulse about 15 times, until the mixture has a pea-like look.
5. Transfer on the counter and reassemble the mixture into a dough
6. Don’t worry if it’s not homogeneous, it’s better that way
7. Form a rectangle with it
8. Refrigerate overnight
Step 2 - Filling
1. In a water bath, melt the chocolate
2. Add the sugar salt and cinnamon
3. When the sugar and salt has dissolved, put it aside for later use
Step 3 - Making the cookies
1. Take the dough out of the fridge
2. Cut into 4 ( once in length and once in width )
3. Roll the first piece out into a rectangle (20cm x 30cm)
4. Apply a quarter of the filling on your piece of dough
5. Leaving about 2cm on each side without filling
6. Roll it tight into a cylinder
7. Do the same with the 3 other pieces
8. Apply milk on the rolls
9. Sprinkle cinnamon sugar all over them
10. Put in a fridge 30min
11. Make half cut every 2,5cm
Step 4 - Baking
1. Bake 40-45min at 350F
2. Turn the baking sheet after the first 20 minutes
3. Take out the oven
4. Let it cool down for 30 minutes
5. Finish cutting the cookies
6. Enjoy!
⏱️Step by Step Timestamp
0:00 Intro
0:28 How to make Cookie Dough
1:35 How to make filling
2:15 Making the cookies
4:23 Baking
4:38 Outro
#whipped #Rugelach
Rugelach Recipe: Easy Fig and Walnut Rugelach Cookies
Buttery, flaky, and bursting with flavor, these rugelach pastries are a popular Jewish treat, perfect to enjoy around the holidays or any special occasion! With a delicate crescent shape and layers of fig and walnut filling, these delicious holiday cookies are easier to make than they look!
Follow the recipe here:
With the help of a mixer or food processor, this classic dessert is perfect to make with the whole family. They're also easily customizable to your own taste preferences- just swap out the fig jam and walnuts to whatever flavors you desire. For variations on your classic rugelach recipe, try swapping out your filling for apricot jam, sprinkling in mini chocolate chips or raisins, or even adding crushed pecans to switch up your nut mixture. No matter how you decide to customize your homemade rugelach, you're bound to enjoy this classic dessert for years to come!
To make your rugelach dough, start off by combining your chilled cream cheese and butter in a large mixing bowl. Add in your vanilla extract and stir to combine. Next, add in your dry ingredients including flour, cardamom, and salt. Mix evenly, and then remove your dough and wrap it in plastic wrap to chill in the fridge. Once chilled, roll your dough out to about a 1/4 inch thickness, then cut out a 12-inch circle and remove the excess. Once you have your circle, spread your fig jam evenly across the dough and lightly sprinkle cinnamon and crushed walnuts on top. Using a pizza cutter, cut your dough into 16 equal wedges, rolling each wedge into an even crescent shape. Brush each crescent with a light egg wash and sprinkle with sparkling sugar, then place in the oven and bake until golden brown.
These rich and flavorful cookies are always a holiday hit. Enjoy!
Follow the recipe here:
#rugelach #howtomakerugelach