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Chocolate Rugelach from Mahane Yehuda Market

If you’re looking for a sweet treat to indulge in, try out the famous recipe of rugelach from Marzipan bakery in Jerusalem’s Mahane Yehuda market. The freshly-baked rugelach are made with a delicious chocolate and sugar syrup filling cooked in buttery puff pastry – making them perfect for any special occasion or just when you need that extra bit of indulgence! Follow this recipe to make your own version of these scrumptious treats.
7 / 10
cook time:
1 h 30 min
For the dough:
Unsalted butter, room temperature 1 Cup
All-purpose flour 2 Cup
Kosher salt 1/4 teaspoon
Large Eggs 2
Milk 1/4 Cup
Sugar 2 Tbsp
Active dry yeast 2 teaspoon
Butter 5 Tbsp
Granulated sugar 2 Tbsp
Ground cinnamon 1 teaspoon
Cocoa powder 1/2 Cup
Finely chopped chocolate or chocolate chips 1 Cup
Sugar Syrup:
Granulated sugar 1/2 Cup
water 1/2 Cup
Vanilla extract 1 Tsp
Step 1
Into warm milk add 1 tablespoon sugar. Stir until dissolved. Sprinkle yeast over and let stand for 10 minutes until bubbly.
Step 2
In a large mixing bowl, mix flour, remaining sugar, and salt. Make a well and add eggs, yolks and yeast mixture. Knead for 5 minutes and then add butter, kneading for another 5 minutes until the dough is elastic. Cover and let rise for 45 minutes.
Step 3
Prepare the filling by melting butter, chocolate, cocoa powder, cinnamon and sugar in a pot.
Step 4
Roll out the dough on a floured surface to a rectangle, spread the filling evenly, and cut into triangles. Roll up each triangle and transfer to a parchment-lined baking sheet. Let rise for 30 minutes.
Step 5
Preheat oven to 350°F and make sugar syrup by heating water and sugar until dissolved.
Step 6
Brush rugelach with sugar syrup and bake for 10 to 15 minutes until lightly browned. Enjoy!