Another Rugelach Recipe

Rugelach

This weekend I made Chocolate Rugelach!  I combined a dough recipe from our friend, Elyse, with a filling from the Boston Globe from 2017.  This is a big hit with family.  I usually make two recipes of dough and two recipes of filling.

Dough
2 cups flour
2 sticks butter
8 oz cream cheese

Filling

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

2 tablespoons dark-brown sugar

2 teaspoons ground cinnamon

1 cup mini semisweet chocolate chips

3 tablespoons butter, melted and cool but still liquid

Cinnamon and sugar

Combine the flour, butter and cream cheese in food processor.  Wrap ball of dough in plastic wrap.  Put in fridge for overnight.

Make the filling by putting the cocoa powder, sugar, brown sugar, cinnamon and mini chips into a food processor and pulse.
Take a cookie sheet, and cover with tin foil and spray with PAM.

Cut the dough ball in half.

Sprinkle 1 piece of dough lightly with flour. With a floured rolling pin, roll the dough to a 12-by-9-inch rectangle, sprinkling the board and pin with flour to prevent sticking as needed.

Turn the dough so one long side is facing you. Brush the dough all over with half the butter. Sprinkle with half the cocoa mixture to within 1-inch of the opposite long side; it will make a generous layer.

Start to roll: Begin at the long end closest to you. Roll the dough into a tight jelly roll, ending with the seam on the bottom. Press the roll gently on the sides with your hands to make it compact. With a long sharp knife, cut the roll into 1-inch pieces and transfer them to the baking sheet, standing them seams down (not on the cut sides). Sprinkle the pieces with half the cinnamon-sugar. Roll, spread with filling, roll up, and cut the remaining dough in the same way.

Bake at 350 (preheat the oven) for 20-25 minutes (watching carefully).

Take off the pieces and cool on a wire rack.