Chocolate rugelach

    Chocolate rugelach

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    About this recipe: As a change from the traditional, I like to make a chocolate filling for these traditional Hanukkah pastries.

    Makes: 32 cookies

    • 225g margarine
    • 225g cream cheese
    • 350g plain flour
    • 100g caster sugar
    • 2 teaspoons vanilla extract
    • For the filling
    • 225g cream cheese, softened
    • 100g caster sugar
    • 2 tablespoons ground cinnamon
    • 2 tablespoons hot chocolate powder
    • 60g plain chocolate chips

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Beat the margarine and 225g cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 100g of sugar and vanilla. Cover dough with clingfilm and refrigerate.
    2. Mix 225g of cream cheese with 100g of sugar, cinnamon, hot chocolate powder and chocolate chips. Set aside.
    3. Preheat an oven to 190 degrees C / Gas mark 5. Lightly grease a baking tray.
    4. Divide dough into four equal portions. Roll each portion of dough into a 22cm circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place on the prepared baking tray.
    5. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to a wire cooling rack.
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