I don’t make pastries. There’s something about making dough that is incredibly boring to me, mainly because I’m impatient. All that mixing and then waiting. And doing something else and then waiting. Boo! Let’s just DO IT ALREADY.
That doesn’t mean that I don’t enjoy eating pastries. Bread and chocolate are my two favorite foods. Combine them and I’m blown away.
I haven’t baked in a while, but Geo and I were feeling brave this past Sunday (he made fresh pasta), so I asked him what kind of dessert he wanted me to make.
“That chocolate pastry thing you got the recipe for a while ago.”
We spend a lot of time together for me to even know what he was talking about.
This recipe could easily be made by substituting homemade dough with Pillsbury’s frozen Crescent Rolls. Seriously, there would be barely any work involved!
Chocolate Rugelach (adapted from Just a Taste)
For the cream cheese dough:
- 1 four ounce package cream cheese, cold and cubed
- 1 stick unsalted butter, cold and cubed
- 1 1/4 cups all-purpose flour, plus additional for dusting
- 1/4 teaspoon salt
For the chocolate filling:
- 1/4 cup granulated sugar
- 1/2 tablespoon cinnamon
- 1 1/2 ounces semisweet chocolate, chopped or chips
- 1 1/2 ounces bittersweet chocolate, chopped or chips
- 2 tablespoons butter, melted
Preheat the oven to 350 degrees.
To make the dough, combine the cream cheese, butter, flour and salt in a food processor. Pulse the ingredients together until the dough is crumbly but sticks together.
Shape the dough into a ball, place it in a bowl and cover it with plastic wrap. Refrigerate the dough for one hour or up to one day.
Combine the sugar and cinnamon in a small bowl. Set aside.
Remove the dough from the refrigerator and cut it into 2 pieces. Place 1 piece back in the refrigerator.
Place the dough ball onto a lightly-floured surface. Beat the dough slightly. Using a rolling pin, shape it into a disc of approximately 1/8-inch thickness. Brush the dough with half of the melted butter and sprinkle it with half of the cinnamon sugar mixture. Sprinkle half of the chocolate onto the dough, pressing the chocolate into the dough.
Cut the dough into 12 triangles. Roll each triangle up, starting from the thickest end, until you form a crescent shape.
Repeat the process with the other dough ball.
Transfer the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking.
Bake for 18-20 minutes, or until they are golden brown. You can leave the rugelach out, covered, for one day, but must store after that so the cream cheese pastry won’t sour.