Chilli Chocolate Rugelach
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Here's a recipe I've been obsessed with lately that combines the best of sweet and spicy in one gorgeous little pastry. These chilli chocolate rugelach come together surprisingly quickly, ready in just 55 minutes from start to finish, which makes them perfect for when you want something impressive without spending half your day baking. The star ingredient is dark chocolate, which is packed with antioxidants and actually has some wonderful health benefits when you're not going overboard. What I love most is how simple they are to make with ingredients you probably already have in your kitchen, and honestly, they're so much cheaper than buying fancy pastries from a bakery. The warmth from the chillies paired with the richness of chocolate and those cozy spices creates something truly special that tastes far more complicated than it actually is.
Ella x
Ingredients
- 300all-purpose flour
- 150 ggranulated sugar
- 200 gcold unsalted butter
- 200 gchocolate chips
- 2 piecedried chillies(chopped)
- 1 tspcinnamon
- 1 tspground ginger
- 1 tspsalt
- 1 tspvanilla extract
- 2 pieceeggs
- 50 mlmilk
- 50 gcocoa powder
Detail level
Instructions
- 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
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
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
Stir in the chocolate chips, dried chillies, and salt.
Tip: Be careful not to break the chocolate chips.
- 5
In a small bowl, whisk together the vanilla extract and milk.
Tip: This will help to create a smooth and creamy dough.
- 6
Add the eggs to the dough and mix until a shaggy dough forms.
Tip: Don't overmix the dough at this stage.
- 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
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
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
Cut the dough into 8 equal pieces and roll each piece into a ball.
Tip: Make sure the edges are smooth and even.
- 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
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
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
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.
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