Happy finals week! For everyone on the quarter system, it’s probably spring quarter finals coming up, so good luck with studying! My classmates and I have realized that at this point in our careers, our finals are less about rote memorization and more about being able to use clinical reasoning, so I’m pleased to say that finals aren’t nearly as stressful as they were back in undergrad, when most if not all the exams consisted of regurgitating information.
In any case, since I’m not spending all my waking time studying, I made these delicious rugelach with my baking buddy, Shelby, on Friday night! We have also both realized that our ideal Friday night is spending it baking together and going to sleep at a reasonable hour. We may be getting old…
But in any case, we made these delicious Jewish pastries, and adjusted a recipe from the King Arthur Flour bakealong. We weren’t too keen on using nuts and raisins as the filling, so we just used the filling from this recipe on Just a Taste. We made the individual cookies smaller than the original recipe called for, so this recipe makes 48 smaller cookies, rather than 36 large ones. These turned out extremely well! The cookies were flaky, and bursting with chocolate with a touch of cinnamon. They also look quite nice, which is always a bonus. Here’s the recipe!
Makes 48 cookies
1 cup (2 sticks) unsalted butter, room temperature
6 oz cream cheese (we used reduced fat)
1/3 cup sour cream
½ tsp salt
3 tbsp granulated sugar
2 cups all-purpose flour
¼ cup (1/2 stick) unsalted butter, melted
6 oz semisweet chocolate, finely chopped or processed in a food processor
½ cup granulated sugar
1 tbsp cinnamon
Cream together the butter, cream cheese, and sour cream in a stand mixer or by hand. Beat in the salt and sugar, then stir in the flour until a soft, sticky dough forms. Divide the dough into 6 portions (or 2 or 3 and then you can just divide again later), wrap in plastic, and refrigerate for at least 1 hour, until the dough is firmed up but not rock hard.
Preheat the oven to 350˚F and prepare baking sheets lined with parchment paper.
Remove the dough from the fridge and divide into 6 equal sections. Shape one section into a circular disc, then roll out into a circle about 1/8 inch thick.
Brush the melted butter on the rolled out circle, getting it all the way to the edge. Sprinkle the cinnamon sugar over the dough, then sprinkle the chopped chocolate and press lightly into the dough.
Cut the circle into 8 wedges, then roll the wedges from the wide part of the wedge inwards towards the point of the wedge. Place with the tail end tucked under onto the parchment, to prevent it from unraveling while it bakes.
Repeat with the remaining 5 portions of dough.
Bake for 15-20 minutes, until the rugelach are a lovely golden brown color. Remove from the oven and allow to cool (or eat them warm from the pan!) Enjoy!