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Peppermint Chocolate Rugelach! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.
I would love for you to read more about the story and about my Grandma on the story here.
Rugelach is a pastry wrapped into a crescent shape and filled with jam or chocolate. To celebrate my interfaith family, I have made a peppermint-chocolate version that captures the flavors I associate with Christmas in a decidedly Jewish treat. For this recipe, it's best to make your dough one day, or at least three to four hours, in advance of baking.
Yields 64 pastries
Table of Contents
- Ingredients for Rugelach Dough
- Ingredients for Filling
- How to make Rugelach
- How to make Filling
- How to assemble Rugelach
- Other Recipes from this Article to Try
- Love this Recipe?
Ingredients for Rugelach Dough
- all-purpose flour, plus more for flouring surface
- salt
- cream cheese, cold and cubed
- cold and cubed unsalted butter
- egg yolk
- vanilla extract
Ingredients for Filling
- unsalted butter
- chopped dark chocolate
- peppermint extract
- granulated sugar
- unsweetened cocoa powder
- crushed peppermint pieces
- powdered sugar
- egg wash (1 egg and 1 tablespoon water whisked together)
How to make Rugelach
- In a food processor, add flour and salt, pulse for about 10 seconds. Add cream cheese and butter; blend until batter becomes crumbly. Add in egg and vanilla, and run processor until dough forms into balls or 1 large piece.
- Remove dough to a floured surface. Knead dough for 2 to 3 minutes. Form dough into a disc, wrap in plastic wrap and refrigerate for 3 to 4 hours or overnight.
How to make Filling
- In a small saucepan over medium-low heat, add butter and chocolate. Stir until mixture melts and combines. Remove from heat, add peppermint extract, sugar and cocoa powder, and mix until combined and mixture has a grainy texture. Set aside.
How to assemble Rugelach
- Preheat oven to 350°F, and prepare baking sheets with parchment paper.
- Remove chilled dough to a work surface covered with powdered sugar. Divide dough into 4 pieces. Roll dough out into a circle.
- Scoop a quarter of filling, and spread it out across dough. Sprinkle filling with peppermint pieces. Using a pizza cutter, cut dough into 16 equal pieces like a pizza.
- Roll each triangle from thick end to point, as you would roll a croissant. Place each rugelach onto prepared baking sheets. Brush egg wash on each. Bake for 20 to 25 minutes. Serve.
Other Recipes from this Article to Try
- Jewish Foods
- Kugel Arancini
- Latke Bar
- Gingerbread Mandelbrot
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Peppermint Chocolate Rugelach
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Jewish
Prep Time: 45 minutes minutes
Cook Time: 25 minutes minutes
Chill time: 3 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings: 64 pastries
Author: Amanda Wilens
Equipment
Food processor
Ingredients
Dough
- 2 cups all-purpose flour plus more for flouring surface
- ¼ teaspoon salt
- 8 ounces cream cheese cold and cubed
- 1 cup unsalted butter cold and cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
Filling
- 4 tablespoon unsalted butter
- 1 cup dark chocolate chopped
- 1 teaspoon peppermint extract
- ²â„3 cup granulated sugar
- 2 tablespoon unsweetened cocoa powder
- ¼ cup peppermint candy crushed
- powdered sugar
- 1 egg
- 1 tablespoon water
Instructions
Dough
In a food processor, add flour and salt, pulse for about 10 seconds. Add cream cheese and butter; blend until batter becomes crumbly. Add in egg and vanilla, and run processor until dough forms into balls or 1 large piece.
Remove dough to a floured surface. Knead dough for 2 to 3 minutes. Form dough into a disc, wrap in plastic wrap and refrigerate for 3 to 4 hours or overnight.
Filling
In a small saucepan over medium-low heat, add butter and chocolate. Stir until mixture melts and combines. Remove from heat, add peppermint extract, sugar and cocoa powder, and mix until combined and mixture has a grainy texture. Set aside.
Assemble
Preheat oven to 350°F, and prepare baking sheets with parchment paper.
In a small bowl mix 1 egg and 1 tablespoon water to make an egg wash.
Remove chilled dough to a work surface covered with powdered sugar. Divide dough into 4 pieces. Roll dough out into a circle.
Scoop a quarter of filling, and spread it out across dough. Sprinkle filling with peppermint pieces. Using a pizza cutter, cut dough into 16 equal pieces like a pizza.
Roll each triangle from thick end to point, as you would roll a croissant. Place each rugelach onto prepared baking sheets. Brush egg wash on each. Bake for 20 to 25 minutes. Serve.
Notes
- Mixing dough: If you don't have a food processor you could try this in a large blender or in a stand mixer with the whisk attachment.
- Filling: Rugelach is made using with chocolate or fruit. You can also swap this out for fruit or jam.
Tried this recipe?Mention @amanda.wilens
