Rugelach: No-Fault Pastry

Baking is not my first preference. But after listening for the past few days to "do we have something sweet for coffee?" from my family I know it's time to put this apron on. 

Rugelach is the traditional Ashkenazi Jewish pastry that resembles a small croissant filled with chocolate mix. I did not grow with it but absolutely loved it when lived in Israel. Every bakery would sell rugelach and no Friday branch would be imagined without it. Unfortunately, where I live it's a rare guest. The local grocery store sells it for the outrageous price of $5 for 6 small pieces. A good enough reason to start making my own.

The recipe is adapted from the Cooking Jewish book, with some changes.
For the dough, you'll need to mix in a mixer bowl 2 packets or 1/2 oz (1.5 tbsp) of dry active yeasts, 1 tbsp of sugar, and 1 cup of lukewarm milk. Let stand for 10 min. Pour in1 cup of melted and cooled butter, 2 egg yolks (save the whites for the egg wash), 1/2 tsp of vanilla extract, zest from 1 lemon (optional), and 3 1/2 cups of all-purpose flour. Mix well until incorporated. 

Change to the dough hook and mix for another 3-4 min. Alternatively, knead by hand for 5 min. The dough should be smooth, breaking in chunks but not sticky. Add more flour if it sticks. Put in a bowl, cover with plastic wrap, and let it stand in a refrigerator for 2-8 hours. 

Meanwhile, prepare the filling. Mix 1/2 cup of chopped toasted almonds, 1 cup of sugar, 2 tbsp unsweetened cocoa powder, and 2 tbsp of butter at the room temperature in the food processor.  If you have cold butter cut it in 1/4" cubes to speed up the temperature rise. 

Add 1/2 cup of chocolate chips and pulsate a few times until incorporated. This step will prevent chocolate from melting during the first phase of mixing. 

Set the oven to 375 degrees. Cover a baking sheet with parchment paper. Remove the dough from the fridge, cut into 4 even pieces. You'll work with one piece at a time while the rest is refrigerated. Dust the surface with flour and roll the dough into a 12-inch circle. The edges don't have to be perfect, they will be rolled inside. Spread any of the following on the whole piece: any preserves, Nutella, cashew butter, chocolate spread, any other sweet thick spread. Sprinkle 1/4 of the chocolate mix on top. 

Using a pizza wheel cut the dough into 12 segments. Starting from the wide part of each segment roll the dough towards the narrow part. Set to rise for another 20 min.  Repeat with the rest 3 pieces of dough. 

Mix 1/4 cup of sugar with 1 tsp of cocoa powder. Brush rugelach with the beaten egg whites mixed with a few tablespoons of water, Sprinkle with sugar dry mix. Bake for 12-13 min. 
Let cool for 15 min before serving. Enjoy!

Rugelach
Printable recipe

Dough:
2 packets or 1/2 oz (1.5 tbsp) of dry active yeasts
1 tbsp of sugar
1 cup of lukewarm milk
1 cup of melted and cooled butter
2 egg yolks (save the whites for the egg wash)
1/2 tsp of vanilla extract
zest from 1 lemon (optional)
3 1/2 cups of all-purpose flour

Filling:
1/2 cup of chopped toasted almonds
1 cup of sugar
2 tbsp unsweetened cocoa powder
2 tbsp of butter at the room temperature 
Any sweet spread: preserves, Nutella, sweet peanut butter etc

Topping:
1/4 cup of sugar
1 tsp cocoa powder
2 egg whites, beaten with water


For the dough, you'll need to mix in a mixer bowl dry active yeasts, sugar, and milk. Let stand for 10 min. Pour in melted butter, egg yolks, vanilla extract, lemon zest, and flour. Mix well until incorporated. Change to the dough hook and mix for another 3-4 min or knead by hand for 5 min. The dough should be smooth, breaking in chunks but not sticky. Add more flour if it sticks. Put in a bowl, cover with plastic wrap, and let it stand in a refrigerator for 2-8 hours. 

For the filling mix almonds, sugar, cocoa powder, and butter at the room temperature in the food processor. Add chocolate chips and pulsate a few times until incorporated. 

Set the oven to 375 degrees. Cover a baking sheet with parchment paper. Remove the dough from the fridge, cut into 4 even pieces. You'll work with one piece at a time while the rest is refrigerated. Dust the surface with flour and roll the dough into a 12-inch circle. The edges don't have to be perfect, they will be rolled inside. Spread any of the following on the whole piece: any preserves, Nutella, cashew butter, chocolate spread, any other sweet thick spread. Sprinkle 1/4 of the chocolate mix on top. 
Using a pizza wheel cut the dough into 12 segments. Starting from the wide part of each segment roll the dough towards the narrow part. Set to rise for another 20 min.  Repeat with the rest 3 pieces of dough. 

For the topping, mix sugar with cocoa powder. Brush rugelach with the beaten egg whites mixed with a few tablespoons of water, Sprinkle with sugar dry mix. Bake for 12-13 min. 
Let cool for 15 min before serving.

Makes 4 dozens