Israeli Chocolate Rugelach
An Israeli-style rugelach recipe features a cinnamon-infused homemade chocolate filling.
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Instructions
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Preheat oven to 350°F.
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Cream butter and cream cheese, then blend in sugar and vanilla until smooth.
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Lightly mix in flour, then refrigerate the dough for at least one hour.
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Divide dough into four balls. Roll one ball on a floured surface into an 1/8-inch thick circle.
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Combine cocoa, cinnamon, sugar, and grated chocolate in a small bowl.
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Spread melted butter on the dough circle's center, then sprinkle with the chocolate mixture.
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Cut the dough into pie-shaped wedges, ensuring the wide end is 1 to 1.5 inches.
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Roll each wedge from the wide end towards the point.
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Place pastries seam-side down on a parchment-lined cookie sheet.
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Brush each pastry with the egg and sugar mixture.
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Bake for 20-25 minutes, until golden.