Chocolate Rugelach Cookies

Chocolate Rugelach Recipe- Made with a buttery cream cheese pastry filled with pecans, chocolate chips, and huckleberry jam then baked with a cinnamon sugar coating!

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INGREDIENTS

Rugelach Dough & Filling ▢2 cups all purpose flour plus extra for dusting ▢½ teaspoon sea salt ▢1 cup butter room temperature, 2 sticks ▢8 oz cream cheese room temperature ▢1 ½ cup pecans finely chopped ▢⅓ cup mini chocolate chips ▢1 cup huckleberry jam or jam of your choice or Nutella Cinnamon Sugar ▢½ teaspoon cinnamon ▢⅓ cup sugar Egg Wash ▢1 large egg ▢2 tablespoon milk or water

Step 1

In a medium bowl, sift the flour and salt. In the bowl of a stand mixer, use the paddle attachment to cream the butter and cream cheese on medium speed for about 2 minutes.

Step 2

Using low speed, mix the dry ingredients into the cream cheese mixture until just combined. Pause to scrape down the sides of the bowl as needed.

Step 3

Once the dough comes together, transfer it to a sheet of plastic wrap. Wrap it tightly and chill the dough in the fridge for 15-20 minutes until firm.

Step 4

Unwrap the chilled dough and place it on a lightly floured surface. Roll the dough to an even 1-inch thickness. It should be a rectangle that you can fold in thirds like a letter.

Step 5

Wrap it once again and let it chill for at least an hour. If you’re making the dough ahead, you can keep it chilled overnight and then bake it the next day.

Step 6

To make the filling, combine the pecans and chocolate chips in a bowl, and stir in the jam. Meanwhile, preheat the oven to 375°F.

Step 7

On a clean surface, use a pizza cutter, a sharp knife, or a bench scraper to divide the dough into 4 equal pieces. Roll each ball into a 10-inch round.

Step 8

Spread ¼ of the jam mixture on each one of the dough rounds. Then, use a pizza cutter to slice each one into 8 wedges (or 12 wedges if you want smaller cookies).

Step 9

Take the wide end of the triangle and roll each one up to the tip. Brush the rugelach with egg wash and sprinkle with cinnamon sugar.

Step 10

Bake them in batches on a parchment-lined baking sheet for about 25-30 minutes until the tops are a light golden brown. Allow them to cool completely before serving.

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