Delight in the sweet and comforting taste of Mini Chocolate Rugelach, a classic Jewish pastry that’s perfect for any occasion. These bite-sized treats are made with a soft, yeast-based dough, filled with a rich and decadent chocolate mixture. They’re a beloved favorite, combining the homely warmth of baked goods with the indulgent flavor of chocolate.
Why You’ll Love This:
- Chocolatey Goodness: The cocoa filling offers a rich and satisfying chocolate experience.
- Perfect Size: Miniature in size, these rugelach are ideal for snacking or serving at gatherings.
- Comforting and Homemade: There’s something truly special about homemade rugelach, from the smell of baking to the warm, comforting taste.
Perfect Occasion: These Mini Chocolate Rugelach are great for Shabbat, Jewish holidays, or as a sweet treat to enjoy with your family and friends. They’re also wonderful for potlucks, festive celebrations, or simply as a delightful snack to have with your afternoon tea or coffee.
Ingredients: For the Dough:
- 3 cups flour (420g)
- 2 teaspoons yeast
- 1 large egg
- 75g melted butter
- 0.75 cup sweet cream (185 ml)
- 1/3 cup sugar (70g)
- A pinch of salt
- Beaten egg for brushing before baking
For the Filling:
- 150g melted butter
- 150g brown sugar
- 80g cocoa powder
For the Sugar Syrup:
- 1/3 cup sugar
- 1/3 cup boiling water
Method:
- Mix all dough ingredients in a mixer with a dough hook for 12 minutes.
- Transfer to an oiled bowl and let it rise for 1 hour, covered with cling film.
- Meanwhile, prepare sugar syrup and refrigerate.
- Before the end of the rise, prepare the cocoa filling by mixing butter, sugar, and cocoa.
- After the dough has risen, roll it out, spread half the cocoa filling, fold, roll again, and spread the remaining filling.
- Cut into small triangles and shape into rugelach.
- Place on a baking sheet, cover, and let rise for another hour.
- Brush with beaten egg and bake for 20-25 minutes at 170°C.
- Immediately after baking, brush with sugar syrup and allow to cool.
