Mint Chocolate Rugelach

Instructions

1. 1

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

2. 2

   In a large mixing bowl, combine the flour, confectioner's sugar, granulated sugar, cocoa powder, baking powder, and salt.

   Tip: Whisk until the mixture is evenly combined.

3. 3

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

   Tip: Be careful not to overwork the dough.

4. 4

   In a small bowl, whisk together the mint extract and heavy cream until well combined.

   Tip: Set aside.

5. 5

   Add the chopped dark chocolate to the dry ingredients and stir until the chocolate is evenly distributed.

   Tip: Be careful not to break the chocolate.

6. 6

   Pour the wet ingredients into the dry ingredients and mix until a dough forms.

   Tip: Wrap the dough in plastic wrap and refrigerate for 30 minutes.

7. 7

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

   Tip: Use a rolling pin to help achieve an even thickness.

8. 8

   Spread the dough with the remaining chocolate filling, leaving a 2cm border around the edges.

   Tip: Use a spatula to spread the filling evenly.

9. 9

   Fold the edges of the dough up over the filling, pressing gently to seal.

   Tip: Use a fork to crimp the edges.

10. 10

    Cut the rugelach into 8-10 wedges.

    Tip: Serve warm or at room temperature.