Beer makes batters better, meat more tender, and sauces more flavorful.
Chocolate Cream Cheese Rugelach
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- #27620
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Dough
1/3 cup sugar
1/2 cup unsalted butter or margarine
1/2 cup cream cheese
1 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Filling
1 cup chocolate hazelnut paste, like Nutella
2 tablespoons sugar
1/4 teaspoon cinnamon
1/2 cup pecans, finely chopped, optional
Garnish
1 egg white, whisked
confectioners' sugar for dusting
directions
Cream the sugar with the butter or margarine and cream cheese. Blend in the flour, cocoa powder, salt, and vanilla. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky.
Turn dough out onto a lightly floured board and pat into a flattened disc. Wrap in plastic and chill for 30-60 minutes or overnight.
For Food Processor Method: Use the steel knife and place the flour, salt, cocoa and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two).
Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill for 30-60 minutes or overnight.
Preheat to 350 degrees F. Line a baking sheet with parchment paper.
Divide dough in two. Roll each portion into a 10 inch circle on a well-floured board. Be careful not to exert undue pressure on rolling pin because dough is delicate.
Spread chocolate filling on dough, then sprinkle on sugar, cinnamon and nuts. Roll up each edge into a miniature crescent. If using jam, spread on jam, then sprinkle on sugar, cinnamon and nuts. Brush with beaten egg white.
Bake for about 25 minutes until done.
Dust with confectioners' sugar if desired.
added by
meriweather1
nutrition data
155 calories, 10 grams fat, 15 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
October 4, 2009
The recipe didn't even state you had to cut the dough into 12 triangles after rolling it out. I thought there was not enough cream cheese flavor or sugar in the dough. It was kind of bland and not the usual kind of cream cheese dough that I have made in the past. It was a little disappointing after buying all those ingredients and doing all that work.
October 11, 2004
The recipe leaves out cutting the ten inch cirles into triangles and does give instructions about how to roll the triangles to make crescents.