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Bakery Style Rugelach

Wednesday, 2 March, 2011 - 2:34 pm

These rugelach are a snap to make, but require an ingredient that is not found in Montreal - sorry!  If you are in NY, make sure to stock up on the liquid marble chocolate.

IngredientsBakery Style Rugelach.jpg
Pastry dough
Baker's Choice Liquid Marble Chocolate

2 cups packed brown sugar
2 cups icing sugar
5 tsp cinnamon
5 tsp instant coffee
1 cup cocoa

extra icing sugar for coating
semisweet chocolate, melted - optional

Directions
Defrost pastry dough.  When soft, flatten it out and completely cover with liquid marble chocolate.
In a separate container combine  the sugars, cinnamon, coffee and cocoa.  Make the coffee into tiny crumbs using your fingers.  Mix well to incorporate and pour over the chocolate. 
Cut the dough into tiny pizza slices and roll them up.  Bake at 350 degrees for 15 - 20 minutes or until light golden. 
Drizzle chocolate on top and roll in confectioner's sugar when hardened, or just roll in confectioner's sugar without the chocolate - either way is delicious!

This recipe makes a lot of rugelach.  You can make the mixture once, and keep it in an airtight container in the pantry, and use it as you need it.
 

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