This version of rugelach follows the Israeli tradition of using a homemade chocolate filling, which usually includes a touch of cinnamon.
Ingredients:
For the Dough:
1 cup of all purpose flour
4oz cold vegan butter
4oz vegan cream cheese (@daiyafoods brand)
sprinkle of salt
2 tablespoons chickpea water
For the Chocolate Filling:
1 tablespoon cocoa
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup grated bittersweet chocolate
1/4 cup vegan butter (melted)
For the Topping :
2 tablespoons chickpea water
brush log with chickpea water & sprinkle with demerara sugar.
For non vegans you can : 1 egg+ 1/4 cup sugar
Method :
In a food processor, blend all ingredients until just well combined (be sure not to overmix, stop before a dough forms) mix until smooth.. Place dough on countertop & form two discs so it's easier to roll later. Wrap each dough with parchment paper & freeze for at least an hour. Work on the filling while waiting. Preheat oven to 350° F.( 176 °C).
For the filling : In a small bowl, mix together the cocoa, cinnamon, sugar, and grated chocolate.
Remove dough from freezer , divide the dough into four balls and let thaw until you can roll them out. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8-inch thick , on a parchment paper underneath.
Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.
Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1- to 1 1/2-inch wide. Start at the wide edge of the wedge and roll the dough up toward the point. Line a cookie sheet with parchment paper . Place each pastry, seam-side down, on the paper.
Brush each pastry with the egg and sugar. ( for vegan - brush log with chickpea water & sprinkle with demerara sugar. )
Bake for 20 to 25 minutes or until golden and broil on low for 2-3 mins , temperature 350° F.( 176 °C). (oven temperature varies, please check texture before adding more minutes).
Serve and enjoy!
Tips :
Be careful with how much filling you're adding—using too much leads to messy-looking rugelach.If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.A pizza cutter makes it easier to cut the dough into pie-shaped wedges.After rolling the dough up and placing on the parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.
Using a parchment paper was a lifesaver, if you roll it out on your countertop, be sure you do it fast or the dough will stick when it starts to melt.
Hope you like this dessert and have a great baking !💕
Comments