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Chocolate Rugelach from Mahane Yehuda Market

Name: Chocolate Rugelach from Mahane Yehuda Market
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 8
Cuisine: Israel
Ingredients: 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; Filling; 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

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.

serves:

Difficulty:

7 / 10

cook time:

1 h 30 min

Ingredients

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

Filling

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

Instructions

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!

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