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Chocolate Rugelah

The Classic Catering People
Chocolate Rugelah
Chocolate Rugelah (The Classic Catering People)
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Chocolate Rugelah

Chocolate Rugelah

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Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Eastern European, Jewish

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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