A little piece of the world…..Chocolate Rugelach

My son was invited to attend his first Yom Kippur Celebration at his best friends house on Saturday. Lucky him cause I have never had the honor of attending one…..

Anyway, on Sunday when he walked in through the door, before I could ask how his weekend was and if he enjoyed the Yom Kippur celebration event he said, “Mama guess what? I had the best pastry ever at the Yom Kippur event! You have to try them!”

I managed to figure out that he was referring to the yummy Chocolate Rugelach!

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So with that said, I embarked on a mission to make a homemade version of them and show him how they are made.

Here is the recipe I followed and they turned out very good if I may say so myself, my son said a tad more chocolate would make them perfect but that for my first time they were pretty good. He does know how to put a smile of Mamas face!

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FOR THE DOUGH

  • 7 ounces (200 grams) butter
  • 8 ounces (250 grams) cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

FOR THE CHOCOLATE FILLING:

  • 1 tablespoon cocoa
  • 1 tablespoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup grated bitter-sweet chocolate
  • butter, melted

FOR THE TOPPING

  • 1 egg
  • 1/4 cup sugar

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  1. In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
  2. Preheat oven to 350 degrees
  3. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick.
  4. In a small bowl, mix the first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
  5. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide.
  6. Start at the wide edge of the wedge and roll the dough up toward the point.
  7. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper.
  8. Brush each pastry with egg and sugar mixture.
  9. Bake for 25 minutes or until golden.

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They are for sure a little piece of heaven!

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