2cupsall-purpose flourplus more for flouring surface
¼teaspoonsalt
8ounces cream cheesecold and cubed
1cupunsalted buttercold and cubed
1egg yolk
1teaspoonvanilla extract
Filling
4tablespoonunsalted butter
1cupdark chocolatechopped
1teaspoonpeppermint extract
²â„3 cup granulated sugar
2tablespoonunsweetened cocoa powder
¼cuppeppermint candycrushed
powdered sugar
1egg
1tablespoonwater
Instructions
Dough
In a food processor, add flour and salt, pulse for about 10 seconds. Add cream cheese and butter; blend until batter becomes crumbly. Add in egg and vanilla, and run processor until dough forms into balls or 1 large piece.
Remove dough to a floured surface. Knead dough for 2 to 3 minutes. Form dough into a disc, wrap in plastic wrap and refrigerate for 3 to 4 hours or overnight.
Filling
In a small saucepan over medium-low heat, add butter and chocolate. Stir until mixture melts and combines. Remove from heat, add peppermint extract, sugar and cocoa powder, and mix until combined and mixture has a grainy texture. Set aside.
Assemble
Preheat oven to 350°F, and prepare baking sheets with parchment paper.
In a small bowl mix 1 egg and 1 tablespoon water to make an egg wash.
Remove chilled dough to a work surface covered with powdered sugar. Divide dough into 4 pieces. Roll dough out into a circle.
Scoop a quarter of filling, and spread it out across dough. Sprinkle filling with peppermint pieces. Using a pizza cutter, cut dough into 16 equal pieces like a pizza.
Roll each triangle from thick end to point, as you would roll a croissant. Place each rugelach onto prepared baking sheets. Brush egg wash on each. Bake for 20 to 25 minutes. Serve.
Notes
- Mixing dough: If you don't have a food processor you could try this in a large blender or in a stand mixer with the whisk attachment.- Filling: Rugelach is made using with chocolate or fruit. You can also swap this out for fruit or jam.