Salted Chocolate Rugelach
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted chocolate rugelach are my go to when I want something impressive but don't have all day. Using store bought flaky pastry dough cuts your prep time in half, so you'll have these beautiful spiral cookies ready in under an hour. The magic happens when you combine rich chocolate with a hint of salt, which actually enhances the chocolate flavor and makes each bite more complex. Dark chocolate chips are packed with antioxidants too, so you can feel a little better about indulging. They're perfect for sharing with friends or tucking into lunchboxes throughout the week.
Ella x
Ingredients
- 300all-purpose flour
- 150 gunsalted butter
- 100 ggranulated sugar
- 200 gchocolate chips
- 50 gheavy cream(Chilled)
- 1 tspsalt
- 1 tspvanilla extract(High-quality extract)
- 2 egglarge eggs
- 50 gconfectioners' sugar
- 50 gunsalted butter, melted
- 400flaky pastry dough(Store-bought or homemade, thawed)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent the rugelach from sticking.
- 2
Roll out the flaky pastry dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a lightly floured surface.
Tip: Use a light touch to avoid overworking the dough.
- 3
Spread the chocolate chips evenly over one half of the dough, leaving a 1cm border around the edges.
Tip: Make sure to cover the entire surface, but avoid overloading the dough.
- 4
In a small bowl, whisk together the heavy cream, salt, and vanilla extract. Brush the cream mixture over the chocolate chips.
Tip: This will help the cream spread evenly during baking.
- 5
Fold the other half of the dough over the chocolate filling, pressing gently to seal the edges.
Tip: Use a light touch to avoid overworking the dough.
- 6
Brush the tops of the rugelach with the melted butter.
Tip: Use a light touch to avoid creating a sticky surface.
- 7
Sprinkle the confectioners' sugar over the rugelach.
Tip: This adds a nice textural element and flavor contrast.
- 8
Cut the rugelach into 8 equal pieces. Place them on the prepared baking sheet, leaving about 2cm of space between each pastry.
Tip: Use a sharp knife to cut the rugelach cleanly.
- 9
Bake the rugelach for 20-25 minutes, or until golden brown.
Tip: Rotate the baking sheet halfway through the baking time to ensure even cooking.
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