chocolate & berry rugelach

• Share on Facebook
• Share on Pinterest
• Email this Page

crispy, flaky pie dough bites~

it what they tasty like! these came together so quickly I barely had time to finish my episode of Smosh. I chose the triple berry jam filling as it’s what we had at hand but this could be made with just about any sweet fruity thing you may have on hand.

I can imagine it going especially hard with strawberry rhubarb right now. the chocolate filling was because it’s a classic. all my references had some sort of chocolate-y filling and it was the most popular one by far.

I also went with a butter-based dough which may be contributing to that pie crust feeling rather than others who chose cream cheese as their base. cream cheese personally upsets my stomach so I avoid it most days.

if you get the chance you’ll have to give this a try and let me know how it goes!

rugelach

Print Recipe

these crisp, buttery rugelach are surprisingly easy to make and perfect for spring. filled with berry jam or chocolate, they come together with simple ingredients and no fuss. plus, they’re naturally low-lactose — no cream cheese needed, just good old-fashioned dough and flavor.

Course Appetizer, Breakfast, Dessert

Cuisine jewish

Keyword cookies, easy, flaky dough, freezer friendly, make ahead, pastries, picnic-friendly, spring recipes

Servings 32 mini pastries

Ingredients

dough:

• 2 cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 1 cup cold unsalted butter cubed
• 1 egg yolk
• ¼ cup ice water add 1 tsp lemon juice if you want extra flake

fillings:

mixed berry:

• ⅓ cup mixed berry jam
• 2 tbsp freeze-dried strawberries crushed
• 2 tbsp cinnamon sugar

chocolate:

• ¼ cup mini chocolate chips
• 1 tbsp brown sugar
• 1 tsp cocoa powder
• 1/2 tsp espresso powder

glaze

• 1 egg
• 1 tbsp turbinado sugar

Instructions

make dough:

• in a bowl mix flour, sugar, and salt.
  2 cups all-purpose flour, 1 tbsp sugar, ½ tsp salt
• cut in the cold butter until the mixture is crumbly. add egg yolk and ice water, mixing just until a dough forms.
  1 cup cold unsalted butter, 1 egg yolk, ¼ cup ice water
• divide into 2 disks, wrap in plastic, and chill overnight.
• let chilled dough sit at room temp for 10–15 min (should still feel cold but easier to roll).
• roll each disk into a 10–11″ circle.

assembly:

• spread filling over the surface. cut into 16 wedges and roll each wedge from wide end to tip to form crescents.
  ⅓ cup mixed berry jam, 2 tbsp freeze-dried strawberries, 2 tbsp cinnamon sugar, ¼ cup mini chocolate chips, 1 tbsp brown sugar, 1 tsp cocoa powder, 1/2 tsp espresso powder
• place shaped rugelach on a lined baking sheet and chill for 15–30 min.

egg wash + topping:

• 1 egg, beaten
  1 egg
• turbinado sugar, for sprinkling
  1 tbsp turbinado sugar
• brush each rugelach with egg wash and sprinkle with turbinado sugar.
• bake at 375°f for 20–22 min, until golden and crisp.
• cool on a wire rack.

Notes

store loosely covered to maintain the crisp