Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped almonds
- 1 egg, beaten
- 1 tablespoon water
- Powdered sugar (optional)
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a medium bowl, whisk together flour and salt.
2. In a large bowl, beat butter and cream cheese until smooth.
3. Add sugar and vanilla extract to the butter mixture and beat until combined.
4. Gradually add the flour mixture to the butter mixture and beat until a dough forms.
5. Divide the dough into two equal portions and shape each portion into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disc of dough into a 12-inch circle.
8. Sprinkle half of the chocolate chips and almonds over the dough, leaving a 1/2-inch border around the edge.
9. Using a pizza cutter or sharp knife, cut the dough into 12 equal wedges.
10. Starting from the wide end, roll up each wedge tightly and place on the prepared baking sheet.
11. Repeat with the remaining dough and filling.
12. In a small bowl, whisk together the egg and water to make an egg wash.
13. Brush the egg wash over the rugelach.
14. Bake for 20-25 minutes or until golden brown.
15. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
16. Dust with powdered sugar, if desired.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes 24 rugelach
Nutritional information:
Calories: 150
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 50mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 5g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- Walnuts or pecans can be used instead of almonds.
Variations:
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
- Use raspberry jam or apricot jam instead of chocolate chips for a fruity filling.
- Drizzle melted chocolate over the cooled rugelach for extra chocolate flavor.
Tips and tricks:
- Make sure the butter and cream cheese are softened before beating together.
- Chill the dough before rolling it out to make it easier to handle.
- Don't overfill the rugelach or they may burst open during baking.
- Use a sharp knife or pizza cutter to cut the dough into wedges.
Storage instructions:
Store the rugelach in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the rugelach in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the rugelach on a platter and dust with powdered sugar for a pretty presentation.
Garnishes:
Sprinkle chopped almonds or chocolate shavings over the rugelach for a decorative touch.
Pairings:
Serve the rugelach with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
Rugelach can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the rugelach burst open during baking, try using less filling next time.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or filling to prevent the spread of bacteria.
Food history:
Rugelach is a Jewish pastry that originated in Eastern Europe. It is traditionally made with a cream cheese dough and filled with fruit preserves, nuts, or chocolate.
Flavor profiles:
The chocolate-almond rugelach has a sweet and nutty flavor with a buttery and flaky pastry crust.
Serving suggestions:
Serve the rugelach as a dessert or snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jewish/Eastern European
Taste: Rich, Nutty, Sweet, Chocolatey, Buttery