Rugelach recipe
Dark chocolate rugelach Super-fun to make and eat, these rugelach are packed with apricot jam, chocolate and pistachios, but the filling choices are endless! 100g/3½oz unsalted butter, at room temperature 100g/3½oz full fat cream cheese, at room temperature110g/4oz plain flour, plus extra for dustingpinch sea salt 100g/3½oz unsalted butter, at room temperature 100g/3½oz full fat cream cheese, at room temperature 110g/4oz plain flour, plus extra for dusting pinch sea salt 100g/3½oz apricot jam (smooth is best)40g/1½oz dark chocolate, finely chopped25g/1oz pistachios, finely chopped1 free-range egg yolk, beatengolden granulated sugar, for dusting 100g/3½oz apricot jam (smooth is best) 40g/1½oz dark chocolate, finely chopped 25g/1oz pistachios, finely chopped 1 free-range egg yolk, beaten golden granulated sugar, for dusting Method Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight.Line two baking trays with baking parchment.Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball.Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight. Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight. Line two baking trays with baking parchment. Line two baking trays with baking parchment. Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball. Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball. Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes. Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Recipe tips Choose a smooth variety of apricot jam for more consistent rugelach. They can be stored in an air tight container for up to 48 hours but they are best enjoyed the day they are made.