Chocolate Rugelah
Ingredients
Rugelah
- Pastry cream
- 1 cup chocolate chips
Pastry cream
- 2 cups whole milk
- 1/4 cup sugar
- 1 tsp. vanilla extract
- pinch of salt
- 4 egg yolks
- 1/4 cup cornstarch
- 1/4 cup sugar
- 2 tbs. butter
Dough
- 1 1/3 cup flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 1/2 sticks butter
- 1/4 lb. cream cheese
- 1/2 oz. sugar
- 1/4 tsp. lemon zest
Instructions
Pastry cream
- Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers
- Whisk together yolks, cornstarch, and 2nd measure of sugar
- Pour hot milk mixture one cup at a time into yolk mixture
- Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes)
- Transfer to a mixing bowl with paddle
- Add butter to hot mixture
- Mix until cool (about 5 minutes)
Rugelah
- Cream butter, cheese, sugar, and zest
- Add flour, soda, and salt
- Blend until dough forms
- Chill dough before rolling out
- Roll dough out to 1/8 inch thick and in a rectangle shape about 6 inches wide
- Spread thin layer of pastry cream down just enough to make the dough sticky
- Sprinkle chocolate chips all over and press down slightly to make sure they don’t move
- Starting on the long side in front of you, roll the dough tightly and slowly away from you until you have a log that is about an 1.5 inches tall
- Using a knife cut rugelah into 1 inch wide pieces, put on cookie tray 1 inch apart
- Bake at 375 degrees for 20 minutes or until golden turning around halfway through baking
- Cool before eating, can be served warm (optional to drizzle melted chocolate chips on top after they have cooled)
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