An adaption of classic rugelach, with a hot chocolate flavored filling.

Be sure to use a dry hot chocolate mix designed to mix with water, not milk. This makes the flavor richer.

Source: https://www.curiouscuisiniere.com/rugelach/

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Name: Hot Chocolate Rugelach
Prep time: 20 min
Total time: 1 h
Yield: 24
Cuisine: Jewish
Ingredients: Dough; 4 ounce Cream cheese; 8 tablespoons butter room temperature; 1/8 teaspoon salt; 1 cup Flour; Filling; 1/2 cup Walnuts chopped; 1/2 cup Brown sugar; 2 package hot chocolate mix dry; 2 tablespoons butter melted; Finishing; 1 egg lightly beaten; 1 tablespoon milk; 1 teaspoon sugar for dustong

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INGREDIENTS

Dough
4 ounce Cream cheese
8 tablespoons butter ; room temperature
1/8 teaspoon salt
1 cup Flour
Filling
1/2 cup Walnuts ; chopped
1/2 cup Brown sugar
2 package hot chocolate mix ; dry
2 tablespoons butter ; melted
Finishing
1 egg ; lightly beaten
1 tablespoon milk
1 teaspoon sugar ; for dustong

Servings

INSTRUCTIONS

For the Dough

Cream the cheese and butter with an electric mixer until light. Add the flour and salt and mix until just combined.

Work the dough into a ball using your hands or a rubber spatula.

Divide the ball in half and wrap each half in plastic wrap. Refrigerate the dough for 1-2 hours.

For the Filling

Mix the filling ingredients together in a small bowl, until they are well moistened. Set aside.

Putting it All Together

When you are ready to make your cookies, preheat your oven to 350F.

On a well-floured surface, roll one chilled ball of dough into a 9-inch circle.

Cut the dough into 12 even pie wedges using a knife or pizza cutter.

Spread the filling over the cut dough, gently pressing it into the dough.

Starting with the wide edge of each “slice”, roll towards the middle, tucking the filling in as you go. Arrange the cookies, with the tip tucked underneath, on a baking sheet lined with parchment paper, roughly 1 inch apart.

Beat egg together with the milk, and brush each cookie lightly with the mixture. Sprinkle with granulated sugar, if desired.

Repeat with the second ball of dough.

Bake the cookies until puffy and lightly golden, 20 minutes.

Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

NOTES

Alert editor

Hot Chocolate Rugelach

Dough 
4 ounce Cream cheese 
8 tablespoons butter room temperature
1/8 teaspoon salt 
1 cup Flour 
  Filling 
1/2 cup Walnuts chopped
1/2 cup Brown sugar 
2 package hot chocolate mix dry
2 tablespoons butter melted
  Finishing 
1  egg lightly beaten
1 tablespoon milk 
1 teaspoon sugar for dustong

For the Dough
Cream the cheese and butter with an electric mixer until light. Add the flour and salt and mix until just combined.
Work the dough into a ball using your hands or a rubber spatula. 
Divide the ball in half and wrap each half in plastic wrap. Refrigerate the dough for 1-2 hours.

For the Filling
Mix the filling ingredients together in a small bowl, until they are well moistened. Set aside.

Putting it All Together
When you are ready to make your cookies, preheat your oven to 350F.
On a well-floured surface, roll one chilled ball of dough into a 9-inch circle.
Cut the dough into 12 even pie wedges using a knife or pizza cutter.
Spread the filling over the cut dough, gently pressing it into the dough.
Starting with the wide edge of each “slice”, roll towards the middle, tucking the filling in as you go. Arrange the cookies, with the tip tucked underneath, on a baking sheet lined with parchment paper, roughly 1 inch apart.
Beat egg together with the milk, and brush each cookie lightly with the mixture. Sprinkle with granulated sugar, if desired.
Repeat with the second ball of dough.
Bake the cookies until puffy and lightly golden, 20 minutes.
Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

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hot chocolate rugelach
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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 24 Servings

Calories: 134
Calories from Fat: 72 (54%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.2g
Cholesterol 18mg		6 %
Sodium 100.5mg		3 %
Potassium 34.8mg		1 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 15.5g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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