Chocolate Rugelach
CHOCOLATE RUGELACH
www.RecipeGirl.com
3 cups flour
1 Tbs active dry yeast
2 sticks (1 cup) cold, unsalted butter, cut into bits
3 large egg yolks
1 cup sour cream
1 cup finely chopped walnuts
8 ounce jar raspberry jam or preserves
12 oz package of mini-chocolate chips
1 cup raisins
melted butter
TOPPING:
½ cup granulated sugar
1 tsp ground cinnamon
1. In a bowl, combine the flour and yeast. Cut in cold butter until mixture resembles coarse meal. Add egg yolks and sour cream to mixture and combine well.
2. Form dough into a ball; wrap in plastic, and chill in refrigerator overnight.
3. The next day... Preheat oven to 350°F. Grease cookie sheet. Mix walnuts, raisins and chocolate chips in a medium bowl. Set aside. Remove dough from refrigerator- quarter the dough and form each quarter into a ball.
4. On a floured surface, roll one ball of dough into a rectangle. Beginning at one long edge, spread 1 inch of raspberry jam along the entire edge of the dough. Sprinkle 1 quarter of the walnut mixture on top of raspberry jam. Fold in the edges and roll dough to the end; place on prepared cookie sheet.
5. Mix topping ingredients in a small bowl. Brush top of pastry with melted butter and sprinkle with 1 quarter of the cinnamon/sugar topping mixture. Bake for 15 minutes, or until golden brown. Remove from oven; let sit for 10 minutes. Slice into 1-inch slices on the diagonal.
6. Repeat above steps with remaining 3 balls of dough.
PRINT THIS RECIPE using your browser's 'print' function. It's automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
