I have the pleasure of transporting the most adorable kids from swimming three times a week. I know you aren’t supposed to enjoy driving carpools that much, but I really do. We have very entertaining conversations, and honestly, it’s nice to NOT have an adult conversation once in a while.
Yesterday, one of the boys in the carpool was talking about baking Rugelach. He had much of the recipe memorized, and rattled it off very quickly. Good thing I can remember recipes better than I can remember anything else. I got home and noted what he said. I realized he hadn’t mentioned eggs or sugar or vanilla so I looked up a couple recipes online to see how much I should include.
Chocolate Rugelach (24)
4 oz butter
4 oz cream cheese
1 TBSP brown sugar
2 TBSP granulated sugar
1/2 tsp vanilla
Dash of salt
1 cup all purpose flour
3 oz chopped chocolate chips
1 TBSP unsweetened cocoa
2 TBSP sugar
1. Combine everything but the flour and mix until creamy.
2. Add the flour and mix until a dough ball forms around your beater blade.
3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
4. Divide the dough into two pieces and roll out to 12″ by 4″ sheets.
5. Use half the filling and cover not quite to the edge and press into dough.
6. Roll up from the long edge and cut into 12 pieces.
7. Bake at 350 for 25 minutes.
I have never made Rugelach before and I was a little skeptical that my first try would turn out so well, but they are delicious! I honestly couldn’t believe it! The dough isn’t too sweet. It’s light and creamy and makes a perfect base for whatever filling you choose. We aren’t big raisin and nut fans, but I would totally make these with raspberry filling.
These are a nice addition to a holiday cookie tray. They’re pretty but not really high maintenance to make. Limited amount of chilling. Limited rolling and they don’t have to be perfect to be good.