Chocolate Rugelah
Cook Time
Cook Time
Pastry cream
Pastry cream
  1. Cook milk, 1st measure of sugar, vanilla, and salt in medium saucepan until simmers
  2. Whisk together yolks, cornstarch, and 2nd measure of sugar
  3. Pour hot milk mixture one cup at a time into yolk mixture
  4. Pour mix back into saucepan; cook on medium high, whisking constantly until thick (about 2 minutes)
  5. Transfer to a mixing bowl with paddle
  6. Add butter to hot mixture
  7. Mix until cool (about 5 minutes)
  1. Cream butter, cheese, sugar, and zest
  2. Add flour, soda, and salt
  3. Blend until dough forms
  4. Chill dough before rolling out
  5. Roll dough out to 1/8 inch thick and in a rectangle shape about 6 inches wide
  6. Spread thin layer of pastry cream down just enough to make the dough sticky
  7. Sprinkle chocolate chips all over and press down slightly to make sure they don’t move
  8. Starting on the long side in front of you, roll the dough tightly and slowly away from you until you have a log that is about an 1.5 inches tall
  9. Using a knife cut rugelah into 1 inch wide pieces, put on cookie tray 1 inch apart
  10. Bake at 375 degrees for 20 minutes or until golden turning around halfway through baking
  11. Cool before eating, can be served warm (optional to drizzle melted chocolate chips on top after they have cooled)