Irresistible Chocolate Chip Rugelach Recipe

Summary

Discover the art of making Chocolate Chip Rugelach, a delectable Jewish pastry that combines the richness of cream cheese dough with a luscious chocolate chip, walnut, and cocoa filling. This detailed guide walks you through each step, ensuring your rugelach turns out perfectly golden and irresistibly delicious. Learn about the origins, ingredients, and baking tips to master this royal treat.

Ingredients

Cream Cheese Dough

• 2 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 2 large egg yolks

Chocolate Chip Filling

• 1/4 cup semi-sweet or bittersweet chocolate chips
• 3/4 cup finely chopped walnuts
• 1/2 cup sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon cinnamon

Glaze

• 1 beaten egg yolk
• 1/4 cup water
• 1/4 cup sugar

Instructions

Preparing the Dough

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
2. Cream Butter and Cheese: In a large bowl, beat the butter and cream cheese until light and fluffy using a stand mixer or hand mixer.
3. Add Wet Ingredients: Beat in the egg yolks and vanilla extract.
4. Combine Mixtures: Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Knead and Chill: Transfer the dough to a lightly floured surface and knead until smooth. Divide the dough into two halves, shape each into a disk, wrap in plastic wrap, and chill for at least two hours or overnight.

Preparing the Filling

1. Combine Ingredients: In a bowl, mix together the chocolate chips, walnuts, sugar, cocoa powder, and cinnamon. Set aside.

Assembling the Rugelach

1. Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a large round.
2. Add Filling: Spread half of the chocolate chip mixture evenly over the dough.
3. Cut and Roll: Using a pastry cutter or paring knife, cut the dough into 16 wedges. Roll each wedge from the wider end to the pointed end.
4. Repeat: Repeat the process with the second disk of dough.

Baking

1. Preheat Oven: Preheat your oven to 350°F (electric) or 325°F (gas). If using a gas oven with convection, turn off the convection fan.
2. Prepare Baking Sheet: Place the rugelach on a lightly greased cookie sheet or a silicone baking mat.
3. Apply Glaze: Lightly brush each pastry with the egg wash.
4. Bake: Bake for 10-15 minutes, then rotate the baking sheet 180 degrees to ensure even baking. Continue baking until golden brown, about 25-30 minutes.
5. Cool: Remove from the oven and cool on wire racks.

Interesting Facts

• Rugelach's Popularity: Rugelach has become a staple in Jewish bakeries worldwide, especially in the United States. According to a survey by the Jewish Virtual Library, rugelach is one of the top five most popular Jewish desserts in America.
• Cream Cheese Origin: The cream cheese dough used in rugelach is believed to have been popularized by the Philadelphia Cream Cheese company in the early 20th century. Source: Philadelphia Cream Cheese History
• Nutritional Information: One rugelach pastry typically contains around 150-200 calories, depending on the filling and size. Source: USDA FoodData Central

Conclusion

Making Chocolate Chip Rugelach is a rewarding experience that combines rich flavors and a touch of tradition. Whether you're baking for a special occasion or simply to enjoy a sweet treat, this recipe is sure to impress. Enjoy the process and the delicious results!

Chef Shelley Pogue, a Cum Laude, Le Cordon Bleu graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.

Article Source: EzineArticles