Rugelach is a baked delight originating in the Jewish communities of Poland and is a popular Israeli treat to sweeten the weekend. Here is an easy-to-make recipe to make at least two dozen small chocolate-pistachio rugelach pastries.
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Chocolate-Pistachio Rugelach
Making dough for 25-28 small rugelach:
500 grams white flour (3 1/2 cups)
10 grams yeast (two teaspoons)
100 gram sugar (1/2 cup)
75 gram butter
1/2 teaspoon salt
Teaspoon vanilla extract
300 ml milk(1 1/4 cup)
Chocolate-pistachio filling:
150 grams butter
150 grams dark chocolate
50 grams sugar (1/4 cup)
Pinch of salt
40 gr cocoa powder (4 tablespoons)
35 gr crushed almonds
100 gr chopped roasted pistachio
For the syrup:
100 grams sugar (1/2 cup)
125 ml water (1/2 cup)
Making the rugelach
- Mix the dough in a mixer for 6-7 minutes at a low speed until it is soft. If the dough sticks, add a bit of flour. Cover the dough overnight in the refrigerator.
- For the filling, melt the chocolate and butter, add sugar, salt, cocoa powder and almonds and mix it well. Cool for about an hour at room temperature until the texture settles.
- Split the dough into two parts and flatten to about 4-5 mm. Then spread half of the filling on each half of the dough.
- Place pistachios on dough and gently fold dough so the filling is trapped between two layers of dough. Flatten it a bit more and cut into triangles.
- Roll the rugelach and place in baking pan. Cover it for about half an hour.
- To make the syrup: While we wait, boil the water and sugar in a pot for 2-3 minutes and allow it to cool.
- Preheat the oven to 180°C. After the dough rises, bake it for 18-25 minutes until golden. Brush the pastries with the syrup and allow it to cool.