Fair Trade Chocolate Cream Cheese Rugelach
If you've never tried rugelach, we suggest you fix that, pronto. The Jewish dessert consists of buttery pastry dough rolled into a crescent and baked to crispy, melt-in-your-mouth perfection. While rulegach are traditionally filled with jam, nuts, or raisins, modern variations incorporate a wider range of ingredients like marzipan, poppy seeds, and, as in this recipe from Cupcake Project blogger Stef Pollack, Fair Trade Certified™ chocolate. Serve at your Hanukkah celebration or other holiday gathering. Your taste buds will thank you.
For the rugelach
- 8 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1/4 cup Fair Trade Certified organic cane sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
For the chocolate cheesecake filling
- 8 oz cream cheese room temperature
- 1/4 cup sugar
- 1½ tsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp vanilla
- 4 oz Fair Trade Certified dark chocolate, melted
- 1 large egg
For the topping
- 1 large egg
- 3 Tbsp Fair Trade Certified organic cane sugar
Make the rugelach dough
- In a medium-sized mixing bowl, mix the cream cheese and butter until light and fluffy, about three minutes on high speed. Mix in the sugar, salt, and vanilla, then add the flour and stir until just combined.
- Place the dough on a floured board and shape it into a ball. Divide into four roughly equal pieces, wrap each in plastic, and refrigerate for at least one hour.
Make the chocolate cheesecake filling
- In a small mixing bowl, mix cream cheese, sugar, flour, salt, and vanilla until thoroughly combined.
- Mix in the chocolate, then add the egg and mix until just combined.
Assemble the rugelach
- Remove one of the wrapped sections of dough from the refrigerator and roll out into a roughly 9-inch circle. The dough is sticky, so be sure to flour your surface and your rolling pin well. Also, don't worry if your circle isn't perfect.
- Spread 1/4 cup of the chocolate cheesecake filling over the dough in an even layer, leaving a little rim of uncovered dough around the edge of your circle.
- Cut the circle into quarters. Then, cut the quarters into thirds as if you were cutting a pizza. You will end up with 12 roughly even wedges.
- Roll up each wedge, starting with the wider edge of the wedge. Place the rugelach on a cookie sheet lined with parchment paper or a Silpat. Repeat for the other 3 sections of dough.
- Chill the formed rugelach for 30 minutes in the refrigerator.
Add the topping and bake
- Preheat oven to 350˚F. Remove cookie sheets of rugelach from the refrigerator.
- Beat egg in a small bowl and brush onto the rugelach. Sprinkle sugar on the rugelach.
- Bake 20 minutes or until the rugelach are golden brown.