BY Follow Your Heart
| Moderate | Vegan | Soy Free
Chocolate Rugelach
INGREDIENTS
- 2 cups all-purpose flour
- ½ teaspoon salt, divided
- 1 cup dairy-free butter, cut into small cubes
- 8 oz Follow Your Heart Dairy-Free Cream Cheese, cut into small cubes
- ¾ cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp cinnamon
- 8 oz dairy-free bittersweet chocolate or chocolate chips, finely chopped
- ½ cup dairy-free milk
- coarse sugar crystals for sprinkling
INSTRUCTIONS
- Place flour and ¼ teaspoon salt in the bowl of a food processor; pulse until combined. Add dairy-free butter to flour mixture and pulse until combined. Add Follow Your Heart Dairy-Free Cream Cheese; process until one large ball forms. Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
- Preheat oven to 350°F.
- Stir together sugar, cocoa powder, cinnamon, remaining ¼ teaspoon salt, and chopped chocolate in a medium bowl until combined.
- There are 2 ways to roll the Rugelach. Select the style you prefer.
- The Straight Croissant style
- Working with one disk at a time, roll out the dough on a sheet of floured parchment into a 9″ round. Don’t roll out too thin. It should be at least ¼” thick so it’s easy to roll. Distribute chocolate mixture evenly over the surface of each dough circle and press lightly into the dough.
- Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion into a tight tube (like a small, straight croissant), starting from the widest end, towards the narrow end.
- The Oval style
- The Straight Croissant style
- This style gives you evenly shaped oval rugelach with straight sides. Roll the dough into an 8” square on a sheet of floured parchment. Don’t roll out too thin. It should be at least ¼” thick so it’s easy to roll. After rolling the dough into a square, distribute chocolate mixture evenly and press lightly into the dough, roll the dough like a jellyroll into a log shape, then slice it into 1″ pieces.
- Transfer rugelach to parchment paper or silpat-lined baking sheets. Brush the rugelach with dairy-free milk and sprinkle evenly with coarse sugar crystals.
- Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.
Chocolate Rugelach
BY Follow Your Heart
| Moderate | Vegan | Soy Free
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