Grandmeryl's Rugelach

I don't know about you, but I love Rugelach.  It's not something I'd recommend making often, since A. it's not quick or easy and B. the recipe calls for 2 1/2 sticks of butter, but alas, like all good grandmothers, I occasionally succumb to the desire for some chocolatey, doughy goodness and bake away. 

In this particular circumstance, I'll have you know, my doorman requested some good ol' rugelach and who am I to deny the man who guards my door like a brave knight in shining armor? 


For the dough:

  • 1 (8-oz.) package cream cheese
  • 2 sticks unsalted butter
  • 2 1/2 cups flour, plus additional for rolling out the dough
  • 1/2 teaspoon salt

For the chocolate filling:

  • 1 Tablespoon cinnamon
  • 1/2 cup sugar
  • 6 ounces bittersweet chocolate, cut into small pieces or shavings
  • 4 Tablespoons butter, melted

Once you've collected the necessary ingredients, mix that flour, cream cheese, butter, and salt real nice (I used a food processor for extra precision and to relieve my arms from what is sure to be some tricky mixing).  Place the dough mixture into a bowl and nicely slice it into four equal parts.  Now put that bowl and all four dough quarters into the fridge for about an hour.  

During your hour-long intermission, feel free to prep your cinnamon & sugar mixture (by combining the two, if that wasn't obvious) and melt that butter up real nice. 

When the hour is over, remove ONE quarter of the dough, place it on some flour (as seen above), and roll that bad boy out!  Try and make as circular a shape as possible, while keeping the dough about 1/8 of an inch thick.  Then, spread some butter on top, toss on some cinnamon and sugar, and sprinkle with chocolate! 

Next, slice her up real nice into a few strips and roll those bad boys into the familiar rugelach shape. 

Bake on a parchment-lined baking tray at 350° for approximately fifteen minutes or until nicely crisp and brown.  

Remove from oven, let cool, and eat until you are so full of chocolate and sugar that you hate yourself.  Rinse and repeat.

foodMeryl NatowComment