Chocolate rugelach
Delicious rugelach is a Jewish delight often served during Hanukkah. Originally an eastern European confection, rugelach—Yiddish for “little twists”—is rich in flavour and history. Usually, baking it is a big production, but you shouldn’t know from such hard work! Try our Chocolate Rugelach recipe for a scrumptious short-cut recipe.
Yield: 8 rugelach
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Ingredients
- 1 refrigerated piecrust
- 1 Tbsp. butter, melted
- Salt
- ½ cup chocolate, chopped
- 2 Tbsp. sugar
- ½ tsp. cinnamon
- 1 egg beaten with 1 Tbsp. water (for egg wash)
- Powdered sugar (for topping)
Directions
- Preheat oven to 375°F, and line a cookie sheet with parchment paper.
- Roll out piecrust dough, and brush with melted butter. Sprinkle very lightly with salt.
- Combine chocolate, sugar, and cinnamon in a small bowl. Spread evenly over dough.
- Cut the dough pizza-style into 8 triangles.
- Starting from the wide end of each slice, roll up like a croissant. Place each roll on the cookie sheet and bend into a slight curve. Brush tops with egg wash.
- Bake for 15 minutes or until golden brown. Cool on a rack. Sprinkle lightly with powdered sugar.