Chocolate Rugelach
From my mom's recipe box. Yield: 36 cookies.
Dough ingredients:
1/2 cup sweet butter or margarine, softened
3 oz cream cheese, softened
1/2 cup granulated sugar
2 oz unsweetened chocolate, melted
1 cup all-purpose flour
Dough directions:
In a large bowl, cream butter and cream cheese with the sugar until the sugar is fully incorporated. Beat in the chocolate and the flour. Divide the dough into three equal pieces. Form each into a ball and flatten to a thick disk. Wrap in plastic wrap and refrigerate for several hours or overnight.
Filling ingredients:
3 Tablespoons jam (such as seedless raspberry or apricot, etc.)
1 Tablespoon sugar
1/2 teaspoon cinnamon (I sometimes leave this out)
3 Tablespoons finely chopped pecans
3 Tablespoons finely ground semisweet chocolate
Directions:
Preheat oven to 350 degrees. On a lightly floured board or pastry cloth, roll out one of the dough disks into a circle about 8 inches in diameter. (Leave the other disks in the refrigerator). Spread 1 Tablespoon of jam around the perimemter of the circle. If using the cinnamon mix the cinnamon and sugar. Sprinkle the center of the circle with about 1 Tablespoon of the sugar or cinnamon sugar mixture. Sprinkle the perimeter of the dough with 1/3 of the pecans and 1/3 of the chocolate.
Using a sharp knife, divide the circle into 12 equal triangles. Beginning with the outer rim, roll up each triangle toward the center point. Place the ruggelach on the baking sheet. Repeat with the remaining triangles.
Repeat the above directions with the other two disks of dough. Bake the ruggelach for about 20 minutes or until lightly browned. Watch so they do not burn. Transfer to racks to cool.
From my mom's recipe box. Yield: 36 cookies.
Dough ingredients:
1/2 cup sweet butter or margarine, softened
3 oz cream cheese, softened
1/2 cup granulated sugar
2 oz unsweetened chocolate, melted
1 cup all-purpose flour
Dough directions:
In a large bowl, cream butter and cream cheese with the sugar until the sugar is fully incorporated. Beat in the chocolate and the flour. Divide the dough into three equal pieces. Form each into a ball and flatten to a thick disk. Wrap in plastic wrap and refrigerate for several hours or overnight.
Filling ingredients:
3 Tablespoons jam (such as seedless raspberry or apricot, etc.)
1 Tablespoon sugar
1/2 teaspoon cinnamon (I sometimes leave this out)
3 Tablespoons finely chopped pecans
3 Tablespoons finely ground semisweet chocolate
Directions:
Preheat oven to 350 degrees. On a lightly floured board or pastry cloth, roll out one of the dough disks into a circle about 8 inches in diameter. (Leave the other disks in the refrigerator). Spread 1 Tablespoon of jam around the perimemter of the circle. If using the cinnamon mix the cinnamon and sugar. Sprinkle the center of the circle with about 1 Tablespoon of the sugar or cinnamon sugar mixture. Sprinkle the perimeter of the dough with 1/3 of the pecans and 1/3 of the chocolate.
Using a sharp knife, divide the circle into 12 equal triangles. Beginning with the outer rim, roll up each triangle toward the center point. Place the ruggelach on the baking sheet. Repeat with the remaining triangles.
Repeat the above directions with the other two disks of dough. Bake the ruggelach for about 20 minutes or until lightly browned. Watch so they do not burn. Transfer to racks to cool.