A few years ago I traveled to Israel for 10 days with a group of 40 other university students. The trip was a once in a lifetime experience and I came back with so many great memories and stories. Some the best memories I have involve food. I tried so many different foods and ingredients that were nothing like what I ate at home. I could probably draw you a food map of everywhere I went! Although everything there tasted amazing, there was one dessert that was so finger-licking good, I still talk about it today.
When my boyfriend and I walked into Marzipan, in the Jerusalem market, our jaws dropped to the ground. This place was wall-to-wall full of baked goods, mostly their famous Rugelach. These cookies were so gooey and filled with warm chocolate, how could we pass them up? When we got back on the bus, we carefully unwrapped these confections and tried them; they were just as wonderful as they looked!
As I said, I still talk about those rugelach when Hanukkah rolls around. I have become a huge fan of these delicious cookies and hope that they are present at every Hanukkah party I attend. This recipe makes them even better to enjoy because at 134 calories a pop they are the perfect holiday snack to enjoy in moderation. Not sure you can restrain yourself? Only bake what you need and freeze the rest for when family and friends come over. You’ll save on mindless snacking so that you enjoying each delicious morsel when a craving for the holidays really hits. These truly are the perfect Hanukkah treat!
-Lauren, Community Manager at The Hot Plate
Calories per serving (1 rugelach): 134, Fat 9.8 grams, Sodium 47 mg, Carbs 11 grams, Fiber 0.5 grams, Sugar 4 grams, Protein 1.6 grams
*bittersweet chocolate is rich and indulgent without adding too much sugar
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Makes 4 dozen
1 cup (1 – 8oz package) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
2½ cups flour, plus additional for rolling
1 teaspoon vanilla extract
½ teaspoon salt
½ cup sugar
1 tablespoon cinnamon
6 ounces bittersweet chocolate, finely chopped
4 tablespoons butter, melted
2 tablespoons cream mixed with 2 tablespoons water
1. In the bowl of a food processor or a large bowl with an electric mixer, make the dough. Add the cream cheese, butter, flour, salt and vanilla. Mix until the cream cheese and butter are evenly distributed. Dough will be crumbly and stick together.
2. Shape the dough into a ball; wrap with plastic wrap. Refrigerate for one hour and up to a day.
3. Remove the dough from the refrigerator and cut it into 4 equal pieces. Place 3 pieces back into the refrigerator.
4. Combine the sugar and cinnamon in a small bowl. Set aside.
5. Place the ball of dough on a lightly floured surface, and using a rolling pin, roll it into a circle about 1/8-inch thick. Keep in mind the dough will be very hard. It will get easier (and stickier) as it comes up to room temperature.
6. Brush the rolled out dough with a quarter of the melted butter and sprinkle it with a quarter of the cinnamon and sugar mixture. Sprinkle a quarter of the chocolate onto the dough, gently pressing the chocolate into the dough.
7. Cut the disc into 12 triangles. Roll each triangle up, starting from the widest end, until you form a crescent shape. Repeat the process with the other three balls of dough.
8. Transfer one batch of the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking. (You can also freeze them at this step). Lightly brush the tops of each rugelach with cream and water mixture.
9. Bake the rugelach at 350ºF for 18-20 minutes, or until they are golden brown. Continue baking remaining rugelach.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt