While a rugelach recipe is traditionally filled with jam, poppy seed filling, and/or nuts and raisins, as with Hamantashen, rugelach fillings stray from the classics and you can often find poppy seed, marzipan, or my favorite, chocolate rugelach!
Case in point– Erika’s “Unorthodox” Rugelach. They’re made with a pareve, delicate, dairy-free dough unlike many other recipes. Roll out dough on a floured surface until it is about 1/8 inch thick. Since I always have chocolate around, I make my own filling. Filling 1 cup cocoa (125 gram) 2/3 cup white sugar (135 grams) 1 teaspoon cinnamon 1/2 cup oil* (120 milliliter) Be sure to scroll down for Giora's tips on rugelach making. Americans typically fill their chocolate rugelach with mini-chocolate chips, while Israelis will make their own chocolate filling. Cut the dough into strips or triangles, then roll up starting with the widest point. Fold in half and roll into a thin rectangle. While many adults prefer rugelach filled with preserves and nuts, kids tend to enjoy the chocolate-filled variety.
Roll the dough into a rectangular or circular shape. This version follows that Israeli tradition, which usually includes a … May 5, 2018 - These Israeli rugelach and dairy free, sweet, have an incredible chocolate filling, and are made beautiful by a sprinkling of sesame seeds. Any recipe passed down through the generations can be considered traditional, no matter how different it might seem. I adapted this recipe from a recipe that I found in a cookbook. They’re rolled the opposite way that rugelach is usually rolled. (It is now closed.) Any recipe passed down through the generations can be considered traditional, no matter how different it might seem. Mix flour, sugar, and yeast, and then add the remaining ingredients and work into a smooth dough. She calls them Israeli Chocolate Rugelach, because she says Americans tend to fill their chocolate rugelach with mini-chocolate chips, while Israelis make their own filling. Sometimes the filling is nuts or jam, but, of course, for me it's always chocolate! When dough is chilled split dough into two pieces. This is a go-to recipe. Add yeast, followed by the eggs, egg yolks, oil, water and vanilla extract. They were a huge hit and I am definitely going to make them again! Divide into four, roll into a 24 cm x 24 cm square and put chocolate spread over the entire square.

Let rise for one and a half to two hours, or until it has doubled in size. Preparation: 1. They’re made with a pareve, delicate, dairy-free dough unlike many other recipes.

I made a double batch of dough because we went out for both meals this past Shabbos and I wanted to have enough rugelach to bring to everyone. Cinnamon and Chocolate Rugelach (non-dairy) I love rugelach and have always wanted to make them from scratch. Place the flour, salt and sugar in the bowl of an electric mixer fitted with the dough hook. Case in point– Erika’s “Unorthodox” Rugelach. 2.

Mix at low speed until dough forms. Rabbi Ed Feinstein, senior rabbi at Valley Beth Shalom in Los Angeles and a lifelong Jewish pastry expert, says if a hand-sized Danish is a meal, a rugelach is a snack. He should know, since, growing up, he and his younger brothers were the taste-testers at Plaza Bakery, their father’s Jewish bakery in the San Fernando Valley. The dough will be wet. It's easy -- 25 minutes to make and 25 minutes to bake!

This recipe for Chocolate Rugelach is adapted from Giora … One more recipe for Rosh Hashana, the Jewish New Year.I adore Rugelach, and I must admit, I usually buy them at the bakery, but sometimes you just want to make your own.Rugelach features a cream-cheese dough that is wrapped around a filling. Sprinkle with a heavy dose of cinnamon sugar or white sugar and then chocolate chips.