Jewish Recipes
Chocolate Rugelach Recipe
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Chocolate Rugelach - pareve

For the Dough:

1 c. + 1 tbsp Flour
1/2 c Frozen Margarine
1/4 c. Gingerale or Soda Water
1/2 tbsp. vinegar

Mix Flour and Margarine together, until mixture looks like coarse oatmeal. Combine gingerale with vinegar and add, mixingthoroughly. Mix just until the dough begins to form into a ball.

Split into 2 parts, and refrigerate for at least 1 hour.


To make the Chocolate Rugelach

1/4 c sugar (white or brown or a mixture of the two)
1 tsp. cinnamon
1/3 c. chocolate chips.
1/3 walnuts or almonds

Roll 1 portion of the dough out onto a floured surface into a circle about 1/16" thick.

Process all the ingredients together, till finely chopped.

Sprinkle dough with 1/2 of the mixture. Cut with a sharp knife into 12 triangles. Roll up from the outside edge towards the middle. Repeat with other dough and filling. Place on an ungreased baking sheet and bake for 18 to 20 minutes at 375F until lightly browned. Sprinkle with icing sugar or cocoa when cool.

For Variation: Sprinkle 3 -5 chocolate chips on filling before
rolling up.

 

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