Serves 16
550 min
Dark Chocolate Rugelach
Recipe GLPR2b0ba17067c003
These tender cream cheese pastries are a classic Jewish treat with a delicate, flaky texture. Each crescent-shaped cookie is filled with a luscious combination of apricot jam, dark chocolate, and chopped pistachios, then dusted with sparkling sugar. Perfect for sharing at celebrations or enjoying as an elegant homemade dessert.
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Ingredients
100 g unsalted butter, at room temperature
100 g full-fat cream cheese, at room temperature
110 g plain flour, plus extra for dusting
1 pinch sea salt
100 g apricot jam
40 g dark chocolate, finely chopped
25 g pistachios, finely chopped
1 free-range egg yolk, beaten
golden granulated sugar, for dusting
splash cold water
Directions
In a large bowl, cream together the softened butter and cream cheese using a wooden spoon until well combined and smooth. Add the flour and a pinch of sea salt, then gently mix until a cohesive dough forms. Divide the dough into two equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Line two baking sheets with parchment paper and set aside.
Dust a clean work surface generously with flour. Remove one dough ball from the refrigerator and roll it out into a thin circle, working carefully to avoid tearing the pastry. Spread half of the apricot jam evenly across the rolled dough, extending it to the edges. Scatter half of the chopped dark chocolate and half of the chopped pistachios over the jam. Repeat this process with the second dough ball, jam, chocolate, and nuts.
Using a sharp knife, cut each pastry circle into 8 equal wedge-shaped pieces, similar to pizza slices. Working from the widest end of each wedge, roll the dough tightly toward the point to form a crescent shape. Place each rolled rugelach seam-side down on the prepared baking sheets. Refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C or 180°C fan-assisted).
Add a splash of cold water to the beaten egg yolk to thin it slightly. Brush the egg wash generously over each rugelach and sprinkle with golden granulated sugar. Bake for 20 minutes until the pastries are puffed and golden brown. Cool completely before serving.
