| Servings |
8
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Ingredients
For the dough
- 95 gr all purpose flour
- 65 gr cream cheese
- 60 gr soft butter
- 2 pinches kosher salt
For the chocolate cream
- 25 ml milk cream
- 10 gr butter
- 40 gr dark chocolate in pieces
To fill rugelach
- 50 gr dark chocolate finely chopped
- 25 gr minced walnuts
- 100 gr caster sugar
To brush rugelach
- 1 yolk
- 1 teasp water
- 1 teasp caster sugar
- 1 teasp grounded cinnamon
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
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Instructions
- Mix by hand or with a mixer all the dough ingredients. Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
- For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt. Preheat ovn at 360°F.
- On a slightly floured surface spread the dough with a rollpin. You should end with a disk of about 30 cm diameter. Brush the disk with chocolate cream then sprinkle with all the filling ingredients. Cut the disk in 12 cloves and roll them croissant- like. Put them on a baking tray.
- Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon. Bake for about 20 minutes until rugelach become gold. Wait at least 10 minutes before tasting.
- Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati. Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
