Chilli Chocolate Rugelach

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Use a parchment-lined baking sheet to ensure the rugelach releases easily.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and ground ginger.

   Tip: Make sure to whisk well to combine the ingredients evenly.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.

   Tip: Use a gentle touch to avoid overworking the dough.

4. 4

   Stir in the chocolate chips, dried chillies, and salt.

   Tip: Be careful not to break the chocolate chips.

5. 5

   In a small bowl, whisk together the vanilla extract and milk.

   Tip: This will help to create a smooth and creamy dough.

6. 6

   Add the eggs to the dough and mix until a shaggy dough forms.

   Tip: Don't overmix the dough at this stage.

7. 7

   Gradually pour in the wet ingredients and mix until the dough comes together in a ball.

   Tip: Use a gentle touch to avoid overworking the dough.

8. 8

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough to relax and make it easier to roll out.

9. 9

   On a lightly floured surface, roll out the dough to a thickness of about 3mm.

   Tip: Use a light touch to avoid overworking the dough.

10. 10

    Cut the dough into 8 equal pieces and roll each piece into a ball.

    Tip: Make sure the edges are smooth and even.

11. 11

    Flatten each ball of dough into a circle, then place a tablespoon of chocolate and chilli mixture in the centre.

    Tip: Leave a 1-inch border around the edges to prevent the filling from spilling out.

12. 12

    Fold the dough over the filling, pressing the edges together to seal the rugelach.

    Tip: Make sure the edges are sealed tightly to prevent the filling from escaping.

13. 13

    Place the rugelach on the prepared baking sheet, leaving about 1 inch of space between each pastry.

    Tip: Make sure the rugelach are evenly spaced to allow for even baking.

14. 14

    Bake for 25-30 minutes, or until the rugelach are golden brown.

    Tip: Keep an eye on the rugelach after 20 minutes to ensure they don't overcook.