So, much to say about this rugelach, I’m not even sure where to begin – but here goes. I cannot actually for the life of me recall how rugelach came into my brain, and why I decided I needed to develop a recipe for it, but it did, and I did, for that I am grateful. The dough is both super rich from (lots of) butter and tangy due to cream cheese. The chocolate filling is easy and simple (which is just how I like things): cocoa powder, chopped chocolate, and a little sugar. And the combo of this butter-y dough, and this chocolate-y, but not-very-sweet filling, is just this side of perfect.
And I know that to be true (that these rugleach are pretty close to being all that, and then some), because I just so happened to record a podcast with Kerry Diamond of Radio Cherry Bombe while I was developing these cookies, and so I – of course – brought her some, and she was pretty excited about them . . . just saying.
And, then, lo and behold, I had the opportunity to partake in the Cherry Bombe Jubilee with the uber-talented Zoe Kanan, and I suggested we make rugelach, and she was on board. But the thing is, Zoe is the queen of yeast, and all things bread, and so it was inevitable that we would make a yeasted chocolate rugelach, which we did, as well as a non-yeasted one, using the dough in this recipe, which we did (rhubarb black pepper, if you must know).
And that might just be the end of the rugelach story . . . save for the fact that now I am sharing the recipe with you and – hopefully – that means there will be additional chapters coming down the pike that I don’t even know about.
Chocolate Rugelach
Ingredients
Dough
- 2 cups all-purpose flour
- 1 1/4 teaspoon table salt
- 2 teaspoons baking powder
- 8 ounces cream cheese cold, cut into pieces
- 12 ounces unsalted butter cold, cut into pieces, plus more for melting and brushing
- 1 egg yolk
- 1 teaspoon pure vanilla extract
Chocolate filling
- 1 cup finely chopped semi-sweet chocolate
- 2 tablespoons granulated sugar
- 2 tablespoons cocoa powder
Egg wash
- 1 egg yolk
- 1 tablespoon heavy cream
- Turbinado sugar for sprinkling
Instructions
- Place dry ingredients in a food processer and process until combined. Add the rest of the ingredients and process until the dough just comes together. Do not over process.
- Divide the dough in four, kneading it a bit if the ingredients need additional incorporating, and wrap each piece in plastic wrap and place in the refrigerator for two hours or overnight.
- Assemble the filling by combining all of the ingredients in a small bowl. Line a baking sheet with parchment paper.
- Combine the egg and cream for the wash in a small bowl.
- Roll out one piece of dough at a time on a lightly floured work surface into an 11-inch round circle. Brush with melted butter and sprinkle with a quarter of the filling. Press the filling into the dough lightly to secure it.
- Using a pizza-cutter, cut the circle into 16 pieces. Roll each piece up from the larger end, tucking the smaller end underneath the cookie and placing on the prepared baking sheet. Repeat with the remaining pieces of dough and brush all cookies with wash and sprinkle with the Turbinado sugar. Place in the freezer for an hour. Preheat the oven to 350-degrees and bake off 12 cookies at a time for 20 to 25 minutes until golden brown.