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Buttery, flaky sweet salty cookies filled with melted dark chocolate

Dark Chocolate Rugelach (Eggless)

Buttery, flaky sweet salty cookies filled with melted dark chocolate
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: 16 to 18 rugelach
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Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp caster sugar
  • 1/4 tsp salt
  • 1/2 cup cold, unsalted butter, cut into small pieces (115 gms)
  • 1/3 cup cold cream cheese, cut into small pieces (85 gms)
  • 2 tbsps cold sour cream (or 1 tbsp thick yoghurt)
  • 100 gms dark cooking chocolate, finely chopped (I use 70%)

Instructions

  • In a food processor, combine the flour and salt and blitz for a few seconds. Add the butter, cream cheese and sour cream and blitz till the mixture begins to clump together, this will take just a few seconds. Stop when this happens, do not work the dough further into a ball because it will become too sticky to handle.
  • Turn the dough out onto a large piece of clingfilm, bring together and pat into a disc. It's ok if there are larger lumps of butter, in fact, that's exactly what we want! Wrap tightly and chill for at least 2 hours.
  • When ready to make the rugelach, melt the chocolate in a double boiler or microwave. Set aside to cool for a few minutes.
  • Now on a lightly floured silicone baking mat, roll the chilled dough out into a roughly 9x12 square, making sure it's even. Don't worry too much about the precise measurement as long as it's not too thick to roll up. I find it easier to place a piece of clingfilm over the dough and then roll over it so that you're not dealing with butter sticking to the rolling pin.
  • Trim the edges of the dough (save the scraps) to make a neat rectangle, then slice it in half horizontally, then vertically into strips that are about an inch wide. Careful not to cut the mat! Don't separate the strips just yet. Slide the mat onto a baking tray and stick it in the freezer for 5 minutes.
  • When the dough is firm but not hard, gently separate each strip and spread 2 teaspoons of the melted chocolate on each in a thin layer. Don't overdo the filling because it'll ooze out while baking. Roll the strip up tightly and place on the tray with the seam facing downwards. Repeat with all the strips. If at any point the dough becomes too soft to work with, place the tray back in the freezer.
  • Re-roll the leftover scraps of dough and repeat the process. You should have 16 to 18 rolled up cookies.
  • Now preheat the oven to 180 C. Keep the cookies in the fridge as the oven preheats, because they should be cold before baking.
  • Bake for 25 to 30 minutes until golden-brown and flaky on the top. Some butter will ooze as the rugelach bakes, it will help make the bottoms crispy and get absorbed as they cool.
  • Let the rugelach cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 3 to 4 days, although I would recommend keeping them in the fridge so that they retain their crispiness and they'll last about 2 weeks this way. Happy baking!

Notes

*Rugelach dough is sometimes made sweet and sometimes more salty. You can add more sugar for sweeter cookies if you like. Or dust the baked rugelach with icing sugar. Alternately, use milk chocolate or Nutella as a filling for sweeter cookies.
*I don't recommend salted butter here as the dough will become too salty and you'll have to compensate with more sugar.
*Silicone baking mats are very very very highly recommended for this recipe!
*If you don't have a food processor, use your hands to make the dough by rubbing the butter and cream cheese into the flour. Don't use a blender or mixer as the dough will become a huge sticky mess.
*Dough recipe from Sally's Baking Addiction.