Chocolate Chip Rugelach

Chocolate Chip Rugelach Recipe: A Delicious Jewish Pastry
Chocolate Chip Rugelach is a traditional Jewish pastry that is perfect for any occasion. This sweet and flaky pastry is filled with chocolate chips and cinnamon, making it a perfect treat for any chocolate lover. In this recipe, we will show you how to make this delicious pastry from scratch.
Ingredients (makes 24 pieces):

For the dough:

- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt

For the filling:

- 1/2 cup chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon

For the egg wash:

- 1 egg
- 1 tablespoon water

Instructions:

1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and salt until smooth.
2. Add the flour and mix until a dough forms. Divide the dough into two equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
4. In a small mixing bowl, combine the chocolate chips, sugar, and cinnamon.
5. On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Spread half of the chocolate chip mixture over the dough, leaving a 1/2-inch border around the edge.
6. Cut the dough into 12 equal wedges. Roll up each wedge, starting from the wide end, and place on the prepared baking sheet.
7. Repeat with the remaining dough and filling.
8. In a small bowl, whisk together the egg and water to make the egg wash. Brush the egg wash over the rugelach.
9. Bake for 20-25 minutes, or until golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Appearance and Taste:
Chocolate Chip Rugelach is a beautiful pastry that is golden brown and flaky on the outside, with a sweet and chocolatey filling on the inside. The pastry is soft and buttery, with a slight tang from the cream cheese. The chocolate chips and cinnamon add a delicious sweetness and warmth to the pastry.
Type of Dish: Jewish Pastry
Main Ingredients: Flour, Butter, Chocolate Chips

Cooking Tips:

- Make sure the butter and cream cheese are softened before mixing the dough.
- Refrigerate the dough for at least 30 minutes before rolling it out.
- Use a sharp knife or pizza cutter to cut the dough into wedges.
- Brush the egg wash lightly over the rugelach to avoid making them too soggy.