Hanukkah Dessert: Chocolate Rugelach
Try this delicious Chocolate Rugelach with a SoChatti filling. Its a perfect combination of pecans, raspberries, and chocolate!
INGREDIENTS FOR DOUGH
1 cup salted butter
8 oz cream cheese
1/4 cup sour cream
2 cups flour
2 tbsp sugar
INGREDIENTS FOR FILLING
1 1/2 cup pecans
1 cup SoChatti
1/2 cup raspberry preserves
1/4 cup brown sugar
INGREDIENTS FOR EGG WASH AND TOPPING
1 large egg
1 tsp water
1/4 cup sugar
1 1/2 tsp cinnamon
INSTRUCTIONS FOR DOUGH
Step 1. Chop the butter and cream cheese into smaller pieces, keep them cold. Place all of the dough ingredients into a food processor. Pulse until a crumbly dough forms. The dough will not look smooth.
Step 2. Remove the dough from the food processor and gently shape into a ball on a floured surface. Divide the dough into four and refrigerate covered with plastic for 2 hours. This will firm the dough enough to make it easier to work with.
INSTRUCTIONS FOR FILLING
Step 1. In a oven set at 350 degrees roast the pecans on a sheet tray for 5 to 7 minutes. Let the pecans cool completely.
Step 2. In a food processor combine all of the filling ingredients. Pulse until the filling is smooth and spreadable.
INSTRUCTIONS FOR EGG WASH AND TOPPING
Step 1. Whisk to combine the egg and water in a small bowl, set to the side.
Step 2. Combine the cinnamon and sugar in another small bowl, set to the side.
INSTRUCTIONS FOR COOKIE ASSEMBLY
Step 1. Preheat oven to 375 degrees F. Take your cold dough out the refrigerator. Roll out the dough to about 1/6 inch to 1/8 inch thickness, on a lightly floured surface. You should pick the dough up and re-flour the surface if it begins to stick.
Step 2. Use a round 9" or 10” lid or cake pan to make an impression in the dough.
Step 3: Cut the dough with a sharp knife following the shape of the impression.
Step 4: Place the left over dough to the side. When finished with all four dough balls you can make a fifth set of cookies.
Step 5: Take 1/5 of the filling 1/3 of a cup and place it in the center of the circle. Spread a thin layer across the dough; leaving an inch of visible pastry on the side. Be careful not to use too much filling, this will make the cookies separate when baking.
Step 6: Cut the circle of dough in to 8 pie shaped pieces.
Step 7: Roll each cookie from the widest side to the point. Then place on a baking tray with parchment paper, placing the tip of the cookie on the bottom. This will make the cookie keep its shape.
Step 8: Before baking brush the top of each cookie with egg wash and sprinkle with your cinnamon and sugar combination.
Step 9: Place the cookies in the oven for about 20 to 23 minutes until golden. Place onto a cooling rack.
Step 10: The cookies are wonderful fresh from the oven, and they will store in an air tight container for up to 2 days.