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!
Ingredients
For the pastry
- 100²µ/3½´Ç³ú unsalted butter, at room temperature
- 100²µ/3½´Ç³ú full fat cream cheese, at room temperature
- 110g/4oz plain flour, plus extra for dusting
- pinch sea salt
For the filling
- 100²µ/3½´Ç³ú apricot jam (smooth is best)
- 40²µ/1½´Ç³ú 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.
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.