Food Blogger Cookie Swap: Mint Chocolate Rugelach - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Whip up a homemade take on flaky rugelach starring a mint chocolate filling.
Ingredients
- 1 package cream cheese (8-oz.), 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
- Preheat the oven to 350 ºF.
- Make the dough by combining the cubed cream cheese, cubed 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 sugar and cinnamon in a small bowl. Set aside.
- Place the ball of dough on a lightly floured surface, and using a rolling pin, shape it into a disc of approximately 1/8-inch thickness. 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 disc with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon and sugar mixture. Sprinkle one-fourth of the chocolate onto the disc, pressing the chocolate into the dough.
- Cut the disc into 12 wedges.
- Roll each wedge up, starting from the thickest end, until you form a crescent shape.
- Repeat the process with the other three balls of dough.
- Transfer the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking. (You can also freeze them at this point for later use.)
- Bake the rugelach for 18-20 minutes, or until they are golden brown.
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