Published: · Modified: by Amanda Wilens · This post may contain affiliate links. Leave a Comment
Jump to Recipe Print Recipe Pin Recipe
Peppermint Chocolate Rugelach! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.
I would love for you to read more about the story and about my Grandma on the story here.
Rugelach is a pastry wrapped into a crescent shape and filled with jam or chocolate. To celebrate my interfaith family, I have made a peppermint-chocolate version that captures the flavors I associate with Christmas in a decidedly Jewish treat. For this recipe, it's best to make your dough one day, or at least three to four hours, in advance of baking.
Yields 64 pastries
![Peppermint Chocolate Rugelach Recipe - Amanda Wilens (1) Peppermint Chocolate Rugelach Recipe - Amanda Wilens (1)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/12/peppermint-chocolate-rugelach.jpg)
Table of Contents
- Ingredients for Rugelach Dough
- Ingredients for Filling
- How to make Rugelach
- How to make Filling
- How to assemble Rugelach
- Other Recipes from this Article to Try
- Love this Recipe?
![Peppermint Chocolate Rugelach Recipe - Amanda Wilens (2) Peppermint Chocolate Rugelach Recipe - Amanda Wilens (2)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/12/peppermint-chocolate-rugelach-2.jpg)
Ingredients for Rugelach Dough
- all-purpose flour, plus more for flouring surface
- salt
- cream cheese, cold and cubed
- cold and cubed unsalted butter
- egg yolk
- vanilla extract
Ingredients for Filling
- unsalted butter
- chopped dark chocolate
- peppermint extract
- granulated sugar
- unsweetened cocoa powder
- crushed peppermint pieces
- powdered sugar
- egg wash (1 egg and 1 tablespoon water whisked together)
How to make Rugelach
- In a food processor, add flour and salt, pulse for about 10 seconds. Add cream cheese and butter; blend until batter becomes crumbly. Add in egg and vanilla, and run processor until dough forms into balls or 1 large piece.
- Remove dough to a floured surface. Knead dough for 2 to 3 minutes. Form dough into a disc, wrap in plastic wrap and refrigerate for 3 to 4 hours or overnight.
How to make Filling
- In a small saucepan over medium-low heat, add butter and chocolate. Stir until mixture melts and combines. Remove from heat, add peppermint extract, sugar and cocoa powder, and mix until combined and mixture has a grainy texture. Set aside.
How to assemble Rugelach
- Preheat oven to 350°F, and prepare baking sheets with parchment paper.
- Remove chilled dough to a work surface covered with powdered sugar. Divide dough into 4 pieces. Roll dough out into a circle.
- Scoop a quarter of filling, and spread it out across dough. Sprinkle filling with peppermint pieces. Using a pizza cutter, cut dough into 16 equal pieces like a pizza.
- Roll each triangle from thick end to point, as you would roll a croissant. Place each rugelach onto prepared baking sheets. Brush egg wash on each. Bake for 20 to 25 minutes. Serve.
![Peppermint Chocolate Rugelach Recipe - Amanda Wilens (3) Peppermint Chocolate Rugelach Recipe - Amanda Wilens (3)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/12/peppermint-chocolate-rugelach-3.jpg)
Other Recipes from this Article to Try
- Jewish Foods
- Kugel Arancini
- Latke Bar
- Gingerbread Mandelbrot
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Peppermint Chocolate Rugelach
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Jewish
Prep Time: 45 minutes minutes
Cook Time: 25 minutes minutes
Chill time: 3 hours hours
Total Time: 4 hours hours 10 minutes minutes
Servings: 64 pastries
Author: Amanda Wilens
Equipment
Food processor
Ingredients
Dough
- 2 cups all-purpose flour plus more for flouring surface
- ¼ teaspoon salt
- 8 ounces cream cheese cold and cubed
- 1 cup unsalted butter cold and cubed
- 1 egg yolk
- 1 teaspoon vanilla extract
Filling
- 4 tablespoon unsalted butter
- 1 cup dark chocolate chopped
- 1 teaspoon peppermint extract
- ²â„3 cup granulated sugar
- 2 tablespoon unsweetened cocoa powder
- ¼ cup peppermint candy crushed
- powdered sugar
- 1 egg
- 1 tablespoon water
Instructions
Dough
In a food processor, add flour and salt, pulse for about 10 seconds. Add cream cheese and butter; blend until batter becomes crumbly. Add in egg and vanilla, and run processor until dough forms into balls or 1 large piece.
Remove dough to a floured surface. Knead dough for 2 to 3 minutes. Form dough into a disc, wrap in plastic wrap and refrigerate for 3 to 4 hours or overnight.
Filling
In a small saucepan over medium-low heat, add butter and chocolate. Stir until mixture melts and combines. Remove from heat, add peppermint extract, sugar and cocoa powder, and mix until combined and mixture has a grainy texture. Set aside.
Assemble
Preheat oven to 350°F, and prepare baking sheets with parchment paper.
In a small bowl mix 1 egg and 1 tablespoon water to make an egg wash.
Remove chilled dough to a work surface covered with powdered sugar. Divide dough into 4 pieces. Roll dough out into a circle.
Scoop a quarter of filling, and spread it out across dough. Sprinkle filling with peppermint pieces. Using a pizza cutter, cut dough into 16 equal pieces like a pizza.
Roll each triangle from thick end to point, as you would roll a croissant. Place each rugelach onto prepared baking sheets. Brush egg wash on each. Bake for 20 to 25 minutes. Serve.
Notes
- Mixing dough: If you don't have a food processor you could try this in a large blender or in a stand mixer with the whisk attachment.
- Filling: Rugelach is made using with chocolate or fruit. You can also swap this out for fruit or jam.
Tried this recipe?Mention @amanda.wilens