Monday, April 1, 2013

Chocolate Rugelach

We've all been there. Looked back at a moment and thought...

 "Seriously did I really do that?"

Sometimes it's a good thing like climbing a mountain or running a 10k without walking.

Other times it's a bad thing like eating half a pizza or slamming your fingers in your car door.

And then there are those stupid times. Like locking yourself out of your apartment not once but twice in the same week. Or for instance making plans to meet a friend for dinner without getting their phone number first.

I problem right? Just talk to them via Facebook. Friend doesn't have a smartphone.

Okay, well just wait in the parking lot until she shows up. Not sure what car friend drives.

Uh, maybe she's just running a little late. 30 minutes goes by...

Ah! Message on the phone from friend. "Are you still coming?"

Uh oh.

Insert the biggest fail of them all, definitely a face palm moment when you realize friend has been sitting in restaurant the whole time you were sitting in your car. Yes, you seriously did just do that.

If you're having one of those stupid moments, I have just the fix. Certainly a recipe you can file under the good "seriously did I just do that" category. It involves pastry dough blitzed with cream cheese, a hefty sprinkling of dark chocolate and butter. Did I mention the butter?

Rugelach is a traditional Jewish pastry which is fitting given Passover ends tomorrow. I don't have many Jewish friends, nor do I know much about their culture, but I do know one thing. Ever since Coffee Emporium started selling rugelachs I can't get enough of them.

Seriously I think I need to take out a loan to feed my habit. You think the bank will go for that?

While rugelach do take a little time to make they are actually quite simple if making pastry dough from scratch doesn't scare the pants of you. The dough is very easy to work with and anyone with two hands can roll rugelach like a champ.

I brought these to Easter dinner that included Neatloaf, vegetable cobbler, cheesy potato casserole, sweet potatoes, salad AND rolls. Aka complete carb attack.

Did I mention I also made chocolate peanut butter pudding parfaits and we all had seconds of everything.

I think we'll file that under the good, bad and stupid category. What do you think?

Chocolate Rugelach 
Adapted Slightly from Crepes of Wrath

2 cups of AP flour
2 sticks butter, cubed
1 t. salt
8 oz. cream cheese cubed
2 T. Greek Yogurt 
1/2 cup finely chopped dark chocolate
1/2 cup sugar
3 T. butter, melted
1 egg
1 T. heavy cream
Coarse sugar for decorating

1. In a food processor combine flour and 2 sticks butter. Pulse a few times to coat butter with flour. Add salt, cream cheese and Greek yogurt.
2. Process until dough starts to form a ball. Turn dough out onto a piece of aluminum foil. Wrap and refrigerate for 20-30 minutes (you can cool it longer if you like).
3. In a small bowl combine dark chocolate and sugar. Set aside.
4. Preheat oven to 350.
5. Powder a flat work surface with flour. Unwrap chilled dough and roll out, making sure to keep the dough moving so it doesn't stick (can use wax paper on the bottom and top also to prevent sticking). Roll to pie crust thickness and cut extra dough off the edges to form a large circle.
6. Using a pastry brush, cover the entire dough surface with the melted butter. Sprinkle the chocolate and sugar mixture over top.
7. Using a pizza cutter, cut 12 slices out of the dough.
8. To roll your rugelach start at the wide end and simple roll to form a crescent shape. Grease a cookie sheet and place each rugelach seam side down.
9. Brush each rugelach with the egg and heavy cream mixture. Sprinkle with coarse sugar.
10. Bake rugelach for 17-22 minutes or until golden down on top. Allow to cool on wire rack for 10 minutes. Try not to do too many stupid things today and enjoy!

What I'm Listening to Today
A Mile Away: J Minus
Your Scars: Charlemagne 
Sad Eyes: Josh Rouse

1 comment:

  1. so...explain Neatloaf. Typo or awesome vegetarian dish?