Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup cream cheese, chilled and cut into small pieces
- 1/2 cup semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- 1/4 cup brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 egg, beaten
- 1 tablespoon water
Special equipment needed:
- Food processor
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a food processor, pulse together the flour, granulated sugar, and salt until combined.
2. Add the butter and cream cheese and pulse until the mixture resembles coarse crumbs.
3. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
4. Divide the dough into 4 equal pieces and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. In a small bowl, mix together the chocolate chips, coconut, brown sugar, and cocoa powder.
7. On a lightly floured surface, roll out one disk of dough into a 9-inch circle.
8. Spread a quarter of the chocolate-coconut mixture over the dough, leaving a 1/2-inch border around the edges.
9. Cut the circle into 12 wedges and roll each wedge up, starting at the wide end.
10. Place the rugelach on the prepared baking sheet and brush with the beaten egg mixed with water.
11. Bake for 18-20 minutes, or until golden brown.
12. Repeat with the remaining dough and filling.
13. Let the rugelach cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 18-20 minutes
Total time: 2 hours
5. Temperature:
375°F
Serving size:
Makes 48 rugelach
Nutritional information:
Per serving (1 rugelach):
Calories: 90
Fat: 6g
Saturated Fat: 4g
Cholesterol: 18mg
Sodium: 25mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 4g
Protein: 1g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- You can use white sugar instead of brown sugar.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the filling.
- You can use raspberry jam instead of the chocolate-coconut filling.
- You can sprinkle cinnamon sugar over the rugelach before baking.
Tips and tricks:
- Make sure the butter and cream cheese are cold when you start making the dough.
- Don't overfill the rugelach or they will be difficult to roll up.
- Brushing the rugelach with egg wash before baking will give them a shiny, golden brown crust.
Storage instructions:
- Store the rugelach in an airtight container at room temperature for up to 5 days.
- You can also freeze the rugelach for up to 3 months. Thaw at room temperature before serving.
Reheating instructions:
- To reheat the rugelach, place them on a baking sheet and warm in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Arrange the rugelach on a platter and dust with powdered sugar.
- Serve the rugelach with a cup of coffee or tea.
Garnishes:
- You can sprinkle chopped nuts or coconut flakes over the rugelach before serving.
Pairings:
- Serve the rugelach with a glass of milk or hot cocoa.
Suggested side dishes:
- These rugelach are perfect on their own, but you could also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of water at a time until it comes together.
- If the rugelach are not rolling up properly, try chilling the dough for a few minutes before rolling.
Food safety advice:
- Make sure to wash your hands and any equipment that comes into contact with the dough or filling.
- Store the rugelach in an airtight container to prevent contamination.
Food history:
- Rugelach is a Jewish pastry that originated in Eastern Europe. It is traditionally filled with jam, nuts, or raisins.
Flavor profiles:
- These rugelach have a rich, chocolatey flavor with a hint of coconut.
Serving suggestions:
- Serve these rugelach as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Israeli
Taste: Rich, Sweet, Chocolatey, Coconutty, Buttery