Americans typically fill their chocolate rugelach with mini-chocolate chips, while Israelis will make their own chocolate filling.
Croissant-shaped sweet treats with a rich chocolate filling. Rugelach and I go way back, back to the holidays of my childhood, when my siblings and I would scarf down batch after batch of jam-filled rugelach at my Hungarian grandmother’s house. The baked cookies are also brushed with sugar syrup, giving them a glossy sheen and plush texture. A not-so-secret ingredient in this recipe for Chocolate Rugelach guarantees these little treats will be a big hit with cookie lovers of all ages. Mix flour, sugar, salt, and baking powder in a large bowl. Sprinkle the apricot and chocolate rugelach with confectioners’ sugar just before serving. Continue baking about 13 more minutes, or until golden brown. Place the rugelach on the lined cookie sheets. This version follows that Israeli tradition, which usually includes a touch of cinnamon. Preheat the oven to 350 °F. Ingredients. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Israeli-style rugelach are noticeably different than those typically enjoyed in America. https://www.onceuponachef.com/recipes/chocolate-rugelach.html https://whatjewwannaeat.com/healthy-chocolate-rugelach-and-a-givea… Remove the rugelach to racks to cool. With a simple, no-fuss dough that comes together in the food processor, and endless ways to customize each batch, this should be your go-to holiday treat. Knead until a dough forms. Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, is possibly the most underrated holiday cookie of all time. Create a well in the middle and pour in the water. Instead of a butter and cream cheese dough, they tend to be made from a dairy-free yeasted dough.