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Recipe

Chile-Chocolate Rugelach

Yield: about 48 cookies

With guajillo chile chocolate and toasted pepitas, this traditional Jewish cookie takes on a Mexican twist.

Ingredients

  • 8 oz. (16 Tbs.) unsalted butter, cut into chunks
  • 10-1/4 oz. (2-1/4 cups plus 1 Tbs.) all-purpose flour; more for rolling out the dough
  • 1/2 tsp. kosher salt
  • 8 oz. mascarpone (about 1 cup)
  • 1 cup seedless raspberry jam (about 10 oz.)
  • 2 2.7-oz. rounds finely chopped guajillo chile chocolate (about 1 cup), preferably Taza Chocolate Mexicano
  • 3/4 cup finely chopped roasted, salted pepitas
  • 1 large egg, beaten
  • Sanding sugar

Preparation

  • In a small saucepan, heat the butter over medium-low heat, stirring occasionally and scraping the pan with a silicone spatula, until it is browned and has a nutty aroma, about 12 minutes. Transfer the butter to a small heatproof bowl and refrigerate until solid, about 1 hour.
  • In a medium bowl, whisk the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer and a large bowl), beat the butter and mascarpone on medium speed until well combined, about 1 minute. Scrape down the bowl, and beat 1 minute more. Gradually add the flour, and mix on low speed until a dough forms, about 3 minutes.
  • Transfer the dough to a lightly floured surface and shape into four 4-1/2-inch-thick disks while adding enough flour (about 1 Tbs.) so that the dough is not sticky. Wrap the disks individually in plastic wrap. Refrigerate for at least 2 hours and up to 24. Allow each disk to sit at room temperature for about 5 minutes before rolling out.
  • Line 4 baking sheets with parchment, and lightly spray with nonstick cooking spray. On a lightly floured work surface, roll out one of the disks into a circle about 11 inches in diameter. Coat the disk with 1/4 cup of the jam, then sprinkle with 1/4 cup of the chocolate and 3 Tbs. of the pepitas, distributing a bit more of each toward the outer edge and less toward the center. Press gently to adhere.
  • Using a pizza wheel or sharp knife, cut the dough into 12 even wedges, wiping off the wheel or knife after each cut to keep the edge of the dough free of filling. Roll up each wedge from the wide end to the point, then transfer to one of the prepared baking sheets, positioning each wedge tip side down. Lightly cover the baking sheets with plastic wrap as you finish each batch; refrigerate. Repeat with the remaining dough, jam, chocolate, and pepitas. Refrigerate for at least 30 minutes and up to an hour. (At this point, the cookies may be frozen, but will require 4 more minutes of baking time.)
  • Position a rack in the center of the oven and heat the oven to 350°F. In a small bowl, combine the egg and 1 Tbs. water. Lightly brush the tops of the cookies with the egg wash, then sprinkle with sanding sugar. Bake 2 sheets, rotating halfway through, until golden brown, about 30 minutes. Transfer to cooling racks, and bake the remaining sheets. Store in an airtight container at room temperature for up to 1 week.

Reviews

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Reviews (3 reviews)

  • NJDave59 | 12/20/2018

    Follow up. Again, never having a rugelach, I'm not sure what the texture is supposed to be, but they were very tender and tasty. I'm not real good at rolling the dough into a circle and they certainly didn't look like the photos. It didn't stop me and my wife from scarfing them down. I have 2 more trays to do.

    I would like a little more heat from the chilis, but it is a nice blend.

    Give it a try.

  • NJDave59 | 12/19/2018

    Help needed, please. I have never made rugelach before. I agree with bellaginger that the dough resembles a regular cookie dough. Is this what this dough should look like? If not, what should this dough look like?

    I portioned out the dough into the 4 disks and it sits in my fridge until tomorrow. The entire dough weighed 24 1/2 oz so each portion is 6 1/8 oz. I don't understand the direction "shape into four 4-1/2-inch-thick disks". To me, thickness is a bottom to top measurement. That didn't make sense, so the disks I made were 4 1/2 inch in diameter. I'll find out tomorrow if that was correct. Any pitfalls to watch out for with the rolling, shaping, etc?

    Thank you

  • bellaginger | 12/16/2018

    I wish I could rate it but unfortunately I threw away the dough as it resembled cookie dough & not anywhere near the consistency of a rugelach dough. Only glad I hadn’t cut up the chocolate at this point. Waste of good ingredients! However, I will make using a rugelach dough I’ve made before as the filling sounds delicious. I’ll report back next weekend. First Fine Cooking recipe I have ever had an issue with.

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