Chocolate Rugelach

Chocolate Rugelach Recipe: A Delicious Treat for Chocolate Lovers
Indulge in the rich and decadent flavors of Chocolate Rugelach, a classic Jewish pastry that is perfect for any occasion. This sweet treat is made with a flaky dough that is filled with a rich chocolate filling and rolled into a crescent shape. The result is a delicious pastry that is perfect for breakfast, dessert, or as a snack.
Ingredients (makes 24 pieces):

For the dough:

- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small pieces
- 8 ounces cream cheese, chilled and cut into small pieces

For the filling:

- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts

Instructions:

1. In a large bowl, whisk together the flour and salt. Add the butter and cream cheese and use a pastry cutter or your hands to mix until the dough comes together.
2. Divide the dough into four equal pieces and shape each piece into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. In a medium bowl, whisk together the granulated sugar, brown sugar, cocoa powder, cinnamon, and salt.
5. On a lightly floured surface, roll out one disk of dough into a 10-inch circle. Sprinkle one-quarter of the chocolate filling and one-quarter of the chopped walnuts over the dough.
6. Use a pizza cutter or sharp knife to cut the dough into 6 equal wedges. Roll up each wedge, starting from the wide end, and place the rugelach on the prepared baking sheet.
7. Repeat with the remaining dough and filling.
8. Bake for 20-25 minutes, or until the rugelach are golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Appearance and Taste:
Chocolate Rugelach is a delicious pastry that is both flaky and rich. The pastry has a golden brown color and is filled with a rich chocolate filling that is sweet and slightly nutty. The crescent shape of the pastry makes it easy to hold and eat, and the texture is both crispy and chewy.
Type of Dish: Pastry, Dessert
Main Ingredients: Flour, Chocolate, Walnuts

Cooking Tips:

- Make sure the butter and cream cheese are chilled before mixing the dough.
- Refrigerate the dough for at least 1 hour before rolling it out.
- Use a pizza cutter or sharp knife to cut the dough into wedges.
- Let the rugelach cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.