"When no one understands you, chocolate is there."
~Daniel Worona~
For last Tuesdays TWD I only used half my dough, saving the rest because I had wanted to make some with chocolate. I have eaten them before and chocolate were always my favorites. Duh. The strawberry, chocolate and almond ones take a pretty close second though. The chocolate filling is not as sweet which is not better or worse, just different. You can add 1/8 cup or so more sugar if you prefer a sweeter version. Rugelach are buttery rich, oooohhh my favorite, and so versatile. I don't think I am making them again for a while though because I keep eating them all.
I found an easy filling at About.com and just altered it a bit of course. I have also learned a few things regarding rugelach...
*more is not necessarily better, everything falls out as you roll them and they look messier
*12 triangles is better that 16
*perfection isn't going to happen for me for a while
CHOCOLATE CINNAMON RUGELACH FILLING
1/2 recipe for 1 dough disc
2T butter, melted
1 t cocoa
1/2 t cinnamon
1/3 cup sugar
1/3 cup grated bitter-sweet chocolate
1/8 c walnuts, finely chopped
GLAZE
1 egg
1 t water
2 T coarse sugar
Preheat oven to 350 degrees.
After dough is rolled into a 11-12 inch circle, brush butter on top.
Mix cinnamon, sugar and chocolate and spread onto dough.
Sprinkle walnuts on top.
Cut dough in half.
Then into sixths.
Then into twelths.
Roll from fat end towards point.
Place on parchment covered cookie sheet, point side down.
Refrigerate for 10 minutes.
Whisk egg and water and brush on each rugelach.
Sprinkle with sugar.
Bake for 20-25 minutes.
Cool on rack.
STRAWBERRY CHOCOLATE ALMOND RUGELACH FILLING
1/2 recipe for 1 dough disc
1/3 c strawberry jam, warmed
1 T sugar
1/4 t cinnamon
1/8 c almonds, finely chopped
2 oz bittersweet chocolate, finely chopped
GLAZE
use 1/2 of the glaze above
After dough is rolled into a 11-12 inch circle, spread jam on top.
Mix sugar a cinnamon and sprinkle over.
Sprinkle almonds on top.
Sprinkle chocolate on top.
Follow above directions for cutting, rolling and baking.
The rugelach dough can be found in Dorie Greenspan, Baking From My Home To Yours
9 comments:
I like this combo...with black coffee...sublime.
Oh this looks delicious.. will have to try as soon as I can focus on baking again. I do love to bake.
Thanks for visiting me and your kindness.
So far your recipes all look like ones I want to try.
I liked what you said on your profile: becoming filthy stinking rich. Any ideas on how to do that?!
Mim
We are a media company called NewsLink Services. Our aim is to keep the seafarers in touch with all that is happening even though they are at sea. For this we come out with an infotainment CD every quarter. It has various sections like recipes, lifestyle, health, games etc. We wanted to use the photos and the recipe posted on tastespotting.com. Alternatively you could send us three of your best recipes with photos. Due credit will be given to you. And if you want your photo can accompany the recipes. Hoping to hear from you positively. Contact: shalini@newslinkservices.com
Yum those look so good! I'm planning no making rugelach as one of my Christmas goodies this year. I think I'll do some chocolate and some chocolate + fruit (maybe blackberry jam?)
mmmm...that does look delicious!!
Thank you so much for the wonderful comments last week! Your table looked fantastic. Too funny about the dishes. Aren't they great?!
I got a giddy call from my husband a few months ago while he was at Pier One. "They've got the coolest dishes ever, and they're on sale.Do you trust me."
We know have a setting for twelve. :)
I'll be back to visit for sure!
Cheers! Brooke
those photos are absolutely heavenly. i can practically smell those baking in the oven already! can't wait to try them!
Hi Amber -
Welcome to TWD! You asked a question on the Kugelhopf P&Q about creative leeway with Dorie's recipes, and I thought I'd share a previous blog post from our fearless leader, Laurie, that should give some guidance:
"This group is baking its way through Baking: From My Home to Yours. It feels silly to have to say it, but we are using the recipes FROM the book. While adaptations are welcome, we would still prefer that you generally stick to the recipe. I have had a lot of emails come in on this topic. So, I want to be as clear as possible on a rule that can be very gray. Tweaking/Adapting the recipe is one thing, using an entirely different recipe is something else. You guys are smart, I think you know the difference here."
It was posted on June 22.
What mesmerising rugelach.. they look delightfully sugary :)
Those look great! I really like the sound of the strawberry and chocolate filling.
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