Updated: Jan 10, 2019
Buttery and flaky pastry wrapped around melted chocolate.
Those little babies are really addictive! :)
Added bonus - this is the easiest rugelach you are going to bake. Only 3 ingredients plus filling of your choice.
Yield: 24 rugelachs
Time: 60 minutes
Tin: baking tray
- 1 and 1/2 cup* (225g) all-purpose flour
- 125g unsalted butter, cold and diced into 1cm squares
- 1/2 cup (120g) sour cream
- Homemade Chocolate Spread or Nutella or coarsely chopped chocolate or any thick seedless jam
- 1 large egg mixed with 2 Tablespoons full-fat milk
- Confectioners' sugar, melted chocolate, Icing
1. Prepare pastry: Sift flour into a large bowl. Add cold butter (diced) and using pastry cutter cut it until it forms crumbly texture with flour. If you don’t have pastry cutter you can use knife or fork (or rub with your hands - same quick move you make when your hands are cold - just keep it short as you don’t want to melt the butter). Once the dough resembles crumbles add sour cream and mix until loose dough is formed. Transfer onto the lightly floured work surface and form the dough (don’t over work it). Split the dough in two, shape into two flat discs (2cm thick), wrap in a foil and refrigerate for 30 minutes.
2. Preheat oven to 180C. Line baking tray with parchment paper or silicon baking mat.
3. Roll out the dough and shape: Bring the dough disc to room temperature, press with your hands to form little circle and start rolling out from the middle. Combine with hand if dough edges are cracking. Don’t add any more flour, if the crack appears just combine with fingers and continue rolling into 1/3cm thick circle. Cut the circle into 12 triangles (if the edge is uneven just cut it to form even line). Place 1 teaspoon of chocolate spread (jam, or two pieces of coarsely chopped chocolate) and roll into rugelach shape. Best is to fold little bit of pastry over the chocolate and close it tightly with your fingers around the edges, then roll into rugelach shape. This is a simple recipe with simple shape of rugelach - so keep it short, one quick rolling move with your hand will give you the shape. Repeat the step with second pastry disc. Place rugelachs on the baking tray - keep the pointy end of rolled rugelach at the bottom when placing on the baking tray. Put baking tray into the fridge for 15 minutes (you can bake immediately but rugelachs will be more buttery and flaky if chilled just before baking).
4. Bake at 180C for 22-25 minutes until golden in colour. Sprinkle with confectioners' sugar or cover with icing or chocolate ganache.
1. You may opt to prepare your own Homemade Chocolate and Hazelnut Spread (Nutella). Recipe:
2. You can use any filling of your choice.