Chocolate Rugelach - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This quick and easy recipe for Chocolate Rugelach stars a flaky sour cream pastry dough filled with cinnamon, sugar and chocolate.
Ingredients
- 1 (8-oz.) package cream cheese, cold and cubed
- 2 sticks unsalted butter, cold and cubed
- 2 1/2 cups flour, plus additional for rolling out the dough
- 1/2 teaspoon salt
Instructions
- Make the dough by combining the cream cheese, butter, flour and salt in the bowl of a food processor. Pulse the ingredients together until the fat becomes evenly dispersed within the flour (the dough will be crumbly but still stick together).
- Shape the dough into a ball, place it into a bowl and cover the bowl with plastic wrap. Refrigerate the dough for one hour or up to one day.
- Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
- Combine the cinnamon and sugar in a small bowl. Set aside.
- Place the ball of dough on a lightly floured surface, and using a rolling pin, roll it into a circle that's about 1/8-inch thick. The dough will be very hard, so it's best to first beat it down with a rolling pin (as if you were making puff pastry). It will loosen up as it comes to room temperature.
- Immediately brush the rolled out dough with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon-sugar mixture. Sprinkle one-fourth of the chocolate onto the dough, pressing it lightly into the dough.
- Cut the dough into 12 wedges.
- Roll each wedge up, starting from the thickest end, until you form a crescent shape.
- Repeat the rolling, topping and shaping process with the other three pieces of dough.
- Place the rugelach on a parchment paper-lined baking sheet and refrigerate it for 30 minutes. (You can also freeze the rugelach at this point for later use.)
- Bake the rugelach in a 350 ºF oven for 18 to 20 minutes until golden brown. Transfer the rugelach to a cooling rack and let cool completely.
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