The Test Kitchen

Easy Chocolate Rugelach

Name: Easy Chocolate Rugelach
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 48 servings
Ingredients: 8 ounces (2 sticks) unsalted butter, softened; 8 ounces cream cheese, softened; 3 tablespoons granulated sugar; 1 tablespoon light brown sugar; 1/4 teaspoon table salt; 1 1/2 teaspoons pure vanilla extract; 2 cups (about 10 ounces)all-purpose flour; 6 ounces bittersweet chocolate, finely chopped; 1 tablespoon granulated sugar; 1 tablespoon light brown sugar; 2 tablespoons cocoa powder; 2 tablespoons granulated sugar; 1/4 teaspoon ground cinnamon

48 servings

분량

20 minutes

활동 시간

1 hour 45 minutes

총 시간

요리 시작

재료

8 ounces (2 sticks) unsalted butter, softened

8 ounces cream cheese, softened

3 tablespoons granulated sugar

1 tablespoon light brown sugar

1/4 teaspoon table salt

1 1/2 teaspoons pure vanilla extract

2 cups (about 10 ounces)all-purpose flour

6 ounces bittersweet chocolate, finely chopped

1 tablespoon granulated sugar

1 tablespoon light brown sugar

2 tablespoons cocoa powder

2 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

방향

In the bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in a medium bowl.

Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

Cut dough into 4 equal pieces. Place all but 1 piece in the refrigerator to keep cool. On a floured surface, roll out the first piece into a 12-inch by 4-inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere.

Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. (You should have 24 rugelach per pan).

In a small bowl, stir together sugar and cinnamon, and sprinkle on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.

영양 정보

1회 제공량

makes 48 cookies

칼로리

104 kcal

지방 전체

7 g

포화 지방

4 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

15 mg

나트륨

29 mg

탄수화물 전체

8 g

식이섬유

1 g

총 당류

2 g

단백질

1 g