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Chocolate Rugelach PDF Print E-mail

chocolaterugelach

Adapted from the Love'n Bake Company

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 ounces cream cheese, cut into chunks
2 sticks (8 ounces) butter, cut into chunks
1 can Love'n Bake™ Chocolate "Schmear" Filling

Directions:

Place the flour, salt, cream cheese and butter in bowl of food processor with metal blade. Process until a smooth dough forms, about 10 to 20 seconds.

Wrap dough in plastic and chill at least 1 hour before using.

Divide the dough into 4 pieces. On a lightly floured surface, roll one piece of dough into a 9-inch circle about 1/8-inch thick. With a pastry cutter, cut dough into 16 pie-shaped wedges. Spread* a scant teaspoon of "Schmear" Chocolate Filling on each dough wedge.  Roll the dough up starting from the wide end.  Place on an ungreased baking sheet.  Repeat with the remaining dough.

Bake in a preheated 350ºF oven until golden brown, about 20 minutes. Cool on wire racks.

Notes:

Yield: 4 – 5 Dozen Pastries

*The Chocolate "Schmear" is thick and KosherEye recommends using an offset spatula to spread the "Schmear".


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