Now that Rosh Hashanah is over, we have Yom Kippur right around the corner. On Yom Kippur, in case you didn’t know, those of the Jewish faith will fast from sundown to sunup. And to mark this, I am sharing the most delicious pastry cookie recipe to break the fast with - Rugelach!
Rugelach is a chocolate filled pastry that is very well known in Israel. And I mean, it’s chocolate so everyone is a fan!
In Israel, we make it out of yeast dough and the filling is made with store-bought chocolate spread or homemade chocolate spread. The filled dough is rolled and cut to triangles, then each triangle is rolled to a shape that resembles a croissant.
Here’s the best part, the inside of the cookie is soft and full of chocolate - is your mouth watering yet? I bet it especially will when it’s the best bite to have after you fast for 24 hours!
To keep the pastry fresh for longer, and to add more sweetness, brush it with sugar syrup also known as simple syrup which is just simply made out of sugar and water.
Many times, the rugelach is made with sour cream or cream cheese but I made the rugelach pareve (non-dairy) so this sweet dessert can also fit any fun weekend or another occasion where you really want to serve some chocolatey goodness!
I filled the rugelach with a chocolate spread I made with cocoa powder, sugar, and oil. However, you can use any spread that you like instead.
Let's get started baking this yummy rugelach:
Parve Rugelach
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 tablespoon dry yeast
- ¼ cup sugar
- 1 egg
- ¾ cup water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract/paste
For the chocolate filling:
- 5 tablespoon cocoa powder
- 10 tablespoon sugar
- 7 tablespoon vegetable oil
For brushing and sugar syrup:
- 1 beaten egg
- ½ cup sugar
- ½ cup water
Instructions
- In a stand mixer bowl, place all dough ingredients and knead for 4 minutes.
- If the dough is too dry and doesn’t come together, add 2-3 tablespoons of water.
- Grease the bowl and create a ball from the dough.
- Let the dough rise in the greased bowl for 1 and a half hours, covered.
- Divide the dough to 2.
- Roll each part to a circle.
- In a small bowl, mix all filling ingredients.
- Spread the filling on one rolled circle.
- Place the second circle on the one with the filling.
- Roll the dough sandwich with the filling to flatten it a bit more.
- With a pizza cutter or a knife, cut to 16 triangles.
- Roll each triangle from the wide part to the narrow one.
- Place all the rugelach cookies on a baking pan.
- Let the rugelach rise again for 1 hour.
- Heat the oven to 180°C / 350°F with the fan.
- Brush the rugelach with beaten egg.
- Bake the rugelach for 20-25 minutes.
- In a small pan, cook on high the sugar and water until all sugar is dissolved. Wait for it to cool.
- Cool the baked rugalach a bit as well.
- Brush with the sugar syrup and serve.
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