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Chocolate Pretzel Rugelach | Food Network

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Chocolate Pretzel Rugelach | Food Network

Chocolate Pretzel Rugelach is a sweet and salty twist on Amy Kritzer Becker’s favorite Jewish cookie πŸ˜‹πŸ₯¨πŸ«
πŸŽ₯: https://www.instagram.com/whatjewwannaeat
Get the recipe β–Ά https://foodtv.com/3p1q9DD

Chocolate Pretzel Rugelach
RECIPE COURTESY OF AMY KRITZER BECKER
Level: Intermediate
Total: 4 hr 30 min (includes chilling, freezing and cooling times)
Active: 45 min
Yield: 4 dozen cookies

Ingredients

Dough:

2 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into chunks
6 ounces cold cream cheese, cut into chunks
1/3 cup sour cream
2 teaspoons vanilla extract

Filling:

12 ounces semisweet chocolate, 8 ounces cut into chunks and 4 ounces coarsely chopped
2 tablespoons dark brown sugar
2 tablespoons granulated sugar
1/8 teaspoon kosher saltβ€―
1 1/2 cups crushed pretzels
1 large egg
1/4 cup coarse sugar

Directions

For the dough: Place the flour, granulated sugar and salt in a food processor with an s-blade and pulse to combine. Add the butter, cream cheese, sour cream and vanilla and pulse just until combined into a crumbly dough. It’s okay if there are some small chunks of butter. Do not overmix.
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Dump the dough onto a clean surface and divide into 4 equal pieces (use a scale if you want them to be exact). Flatten each into a disk and wrap with plastic wrap. Chill for at least 2 hours and up to overnight. You can also freeze the dough for up to 2 months.

For the filling: When ready to bake, line 2 baking sheets with parchment paper. Set aside.

Microwave the 8 ounces chocolate chunks in a microwave-safe bowl in 30-second increments until melted (or over a double boiler). Add the brown sugar, granulated sugar and salt and mix to combine.

Lightly flour a clean surface and roll out one disk at a time, lifting the dough periodically when rolling to make sure it doesn’t stick, into a 9- to 10-inch circle that’s 1/8 inch thick. Keep the rest of the dough refrigerated until ready to use.

Spread a thin layer of the melted chocolate on the dough circle, leaving about 1/2 inch of dough along the edge. Sprinkle with one-quarter each of the pretzel pieces and coarsely chopped chocolate.

Use a pizza cutter or knife to slice the dough like a pizza into 12 triangles. Roll up each triangle from the wide end and secure the tip under the cookie to create a spiral. Place the cookies on one of the parchment-lined baking sheets. Repeat with the remaining dough, pretzel pieces, chopped chocolate and additional lined baking sheet. Freeze both sheets of cookies for 30 minutes to prevent spreading.

Preheat the oven to 350 degrees F.

Mix the egg with 1 tablespoon water to make an egg wash. Brush the cookies with the egg wash and sprinkle with the coarse sugar. Bake until golden, 20 to 25 minutes. Cool for 5 minutes on the baking sheets, then finish cooling on a cooling rack. The cookies can be kept at room temperature for up to 5 days or frozen for up to 2 months.

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