Buttery, Flaky, Chocolaty Rugelach
Chocolate Rugelach may appear intricate and intimidating, but today I’m breaking down all of the steps to show you how easy these buttery, flaky, chocolate-filled cookies are to make at home (even if you’re a novice baker!)! This is a rich and very manageable pastry dough filled with decadent chocolate.
RECIPE:
Ingredients
2 cups all-purpose flour 250g
1/4 cup granulated sugar 50g
1/4 heaping teaspoon table salt
1 cup unsalted butter very cold and cut into 16 pieces (226g)
6 oz cream cheese very cold, cut into 16 pieces (170g)
1/3 cup sour cream 80g
Chocolate filling
8 oz semisweet chocolate¹ (226g)
1/4 cup brown sugar 50g
1/4 -1/2 teaspoon ground cinnamon optional, I usually use 1/4 teaspoon but add more for a stronger taste
1/8 teaspoon salt
Topping
1 egg (any size)
1 teaspoon water
Coarse sugar or nonpareil sprinkles for decorating, optional but recommended
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Instructions
00:00 Introduction
00:30 Combine flour, sugar, and salt in the basin of a food processor² (see note if you don't have a food processor) and pulse to combine.
00:47 Sprinkle butter and cream cheese pieces over the top, add sour cream, and and pulse just into butter and cream cheese are cut into the dough.
01:25 The mixture should still be quite crumbly and you will have chocolate chip-sized pieces of butter and cream cheese remaining. This is normal, don’t over-work your dough (see post or video for visual, if needed)!
01:39 Transfer dough to a clean surface and work the crumbs together gently (don’t over-handle or the warmth of your hands will start to melt the butter) to form a log.
01:57 Divide into 4 equal portions, flatten each into a disk that’s ½-1” thick. Wrap in plastic wrap and refrigerate for at least one hour and up to 5 days.
02:32 When dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare your chocolate filling
Chocolate Filling
02:40 Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in between, until completely melted.
03:09 Add brown sugar, ground cinnamon, and salt and stir until combined. Mixture will appear grainy, this is normal (the grain from the sugar will disappear when the rugelach bakes) Set aside.
03:29 Working with one disk at a time, remove one round of dough from the fridge and transfer to a clean, lightly floured surface. Roll into a 10” circle and immediately spread ¼ of the chocolate mixture in a thin layer over the circle.
05:11 Use a pizza cutter or knife to cut the dough into 16 even wedges (I cut mine just like I’m cutting a pizza).
05:26 Starting from the larger side, roll one wedge over itself to form the rugelach and transfer to prepared baking sheet. Work quickly to roll each of the wedges as the chocolate will begin to harden fast and will make it difficult for you. However, even if the chocolate begins to solidify it should have been spread thinly enough that it should easily break as you roll and the rugelach should still look nice!
05:47 Space cookies at least 2” apart on baking sheet.
05:55 Prepare egg wash by whisking together egg with one teaspoon of water. Use a pastry brush to gently brush each cookie then sprinkle with coarse sugar or nonpareils.
06:20 Transfer to 350F (175C) preheated oven and bake in the center rack for 25 minutes or until golden brown.
Allow to cool completely on baking sheet before enjoying.
Notes
¹Chocolate:
You can use chocolate bars (preferred) or chocolate chips (you would need about 1 1/3 cup). Dark or milk chocolate will also work for this recipe.
²Food processor (or lack thereof)
This recipe can be made without a food processor. Just use a pastry cutter or pair of knives to cut the butter and cream cheese into the flour mixture then stir in the sour cream and proceed with the recipe as indicated.
Storing:
Keep at room temperature for up to 5 days. Keeping the cookies uncovered helps them retain their crispness, while covering them makes them softer.
Freezing
You can freeze the disks of dough for several months, simply thaw overnight in the fridge before using. You can also freeze the assembled cookies before baking. Roll the rugelach into cookies and freeze (skip the egg wash). Before baking, brush with egg wash and sprinkle with sugar and then bake from frozen, you will likely need a few extra minutes in the oven.
Baked cookies may also be frozen for several months.
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Banh Kem, Christmas Log 1
Mini Yule Logs: A modern take on the classic tradition
Join Dan and Neil as they teach you how to set intentions for the new year by creating a miniature version of the classic Yule log. You can follow along with us or use whatever ingredients you have on hand! Be sure to share your creations with us and make sure to leave a comment and let us know who's arrangement you like better (*cough* Dan's *cough*)
;)
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18 Last-Minute Christmas Snack Ideas
There's so much great food you can whip up quickly to make your Christmas day even more festive, so why not try one of these 18 awesome last-minute Christmas snack ideas!
Timestamps
0:00 - The Grinch Pull Apart Cupcakes
1:04 - Christmas Tree Cheese And Crackers Dip
1:50 - Christmas Dinner Yule Log
2:52 - Christmas Stocking Sausages
3:18 - Santa Clause Cheese And Crackers
3:48 - Poached Egg Snowmen
4:13 - Marshmallow Penguins
4:40 - Edible Strawberry Christmas Lights
5:09 - Festive Candy Cane Chips
5:27 - White Chocolate Christmas Slate
6:03 - Chocolate Pretzel Reindeer
6:25 - Chocolate Christmas Tree Sticks
6:57 - Chocolate Gingerbread Yetis
7:30 - Chocolate Christmas Tree Decorations
8:11 - Strawberry Jelly Santas
8:46 - Chocolate Reindeer Cupcakes
9:03 - Candy Snowflake Biscuits
10:33 - Candy Cane Bags
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Making a Yule Log- Day 24 of Craftmas
It's day 24 how are we on the second to last day of craftmas. And I had to put in a DIY that was a little outside my comfort zone! Today we are making a Yule Log. And I had a little bit of help from a very special guest!
This is where we got the recipe for our sponge: (baked in 17”x12” pan)
1 1/3 cups flour (157 g)
2 Tablespoons cocoa powder (10 g)
1 teaspoon baking powder
1/2 teaspoon salt
6 room temperature eggs (separated)
1 cup granulated sugar (200 g) divided in half
2 Tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
The recipe we followed on our first attempt at a Yule log and why we decided on an unsweetened whipped cream and raspberry filling:
1 pint heavy whipping cream
10 oz fresh raspberries
This is an old fashioned cooked flour frosting aka ermine frosting recipe with a chocolate twist.
1 cup whole or 2% milk (245 g)
5 Tablespoons all purpose flour
1 cup room temperature butter (2 stick or 227 g)
1 cup granulated sugar (200 g)
1/2 cup cocoa powder (59 g)
1 teaspoon vanilla extract
We used Jürgen’s basic marzipan recipe from The German Baking Book. We used plain water instead of rose water, but we added orange bitters for some extra flavor. We didn’t use almond extract:
The recipe we used made way more marzipan than we needed for the cake. This half recipe will be plenty:
150 g whole almonds (blanched)
150 g powdered sugar
1 1/2 teaspoons water (slowly add a little more if needed)
Angostura Orange bitters (a few dashes to taste)
homemade Christmas Yule Log | Christmas baking
Hello everyone,
I thought I’d end the year on a sweet note with my mom’s Christmas Yule Log recipe. This year, since I won’t be able to see them at Christmas, and because it’s a tradition in my family to have one, I’m baking one for Marc and I. Below you will find the detailed recipe with all the ingredients and steps. Let me know if something is unclear! I tried my best to write it down in English but the original recipe is in French, so I hope it makes sense :’).
Thank you all so much for all the love on my videos this year. I hope you end the year with a loved one, a friend or your whole family if you can and, if you celebrate this Holiday, Merry Christmas xx
C.
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Music:
Silent Night - Megan Wofford
Auld Lang Syne - Megan Wofford
Christmas Yule Log recipe:
THE CAKE:
-1/4 cup milk
-2 tablespoons of butter
-3/4 cup of flour
-1 teaspoon of baking powder
-1/4 teaspoon of salt
-5 eggs
-3/4 cup of sugar
-In a heat proof bowl set over a pot of simmering water, heat the milk with the butter until the butter has melted.
Remove the pot from the heat and leave the bowl on the pot to keep the milk mixture warm.
-In another bowl, using a whisk, combine the flour, baking powder and salt. Set aside.
-Separate the yolks and whites of three of the eggs and put them in two large bowls. using a hand mixer, beat the egg whites until frothy. Add 1/4 cup of sugar, 1 tablespoon at a time, beating until the mixture forms soft peaks.
-With a clean hand mixer, beat the egg yolks, the rest of the whole eggs and the remaining sugar for 5 minutes. Add in 1/3 of the egg whites mixture, gently lifting the mass and folding it on top of itself. Stir in the rest of the egg white mixture in the same way. Add in the hot milk preparation and incorporate it in the same way using a spatula.
-Using the spatula, spread the dough on a 15 ''x10 '' baking sheet lined with parchment paper. Bake in the center of a preheated 350 degree Fahrenheit oven for 12 minutes, or until the cake is lightly golden.
-Sprinkle a tea towel with a bit of flour and turn the cake over the towel. Remove the parchment paper and roll the cake with the tea towel. Leave on a cooling rack to cool down completely.
CHOCOLATE GANACHE:
-3/4 cup cream 35%
-6oz dark chocolate, roughly cut
-In a small saucepan over low heat, heat the cream until it begins to simmer. Remove from fire. Add the chocolate and stir until melted. Leave to cool in the fridge for 1 hour. Stir it a few times in between.
-Whisk with an electric mixer until easy to spread. Set aside.
CHOCOLATE ICING:
-2 cups of powdered sugar
-1/4 cup cocoa powder
-1 cup of unsalted butter
-1 to 2 tablespoons of cream 35%
-In a bowl, sift the powdered sugar and cocoa powder.
-In another bowl, beat the butter with a hand mixer until a creamy mixture is obtained. Gradually add the powdered sugar mixture and finish with the cream. Set aside.
BUILDING THE CAKE:
-Unroll the cake. Spread the ganache over the entire surface of the cake. Roll the cake back up.
-THIS STEP IS OPTIONAL
Cut one end of the log 1 inch thick. Secure this piece (knot) on top of the log with a little bit of icing.
-Spread the rest of the icing over the entire surface of the log. Decorate as you wish.
Keep refrigerated. Let the cake temper on the counter for 30 minutes before serving. Enjoy!