Serious Eats: Recipes
Easy Chocolate Rugelach
[Photograph: Yvonne Ruperti]
This rugelach has a tender, buttery dough and a rich chocolate filling.
Notes:
- The filled dough logs can be made ahead and frozen. Make sure to wrap well. Defrost logs in refrigerator (until just soft enough to cut) before cutting and baking.
- Dough will get soft as it warms up. Make sure to only work with one piece at a time, keeping remaining dough chilled.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore and is currently at work constructing her new blog, "ShopHouseCook".
