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Chocolate cinnamon rugelach [VIDEO]

chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project


chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
Ingredients
Cream cheese dough
Chocolate cinnamon filling
Servings: Rugelach
Units:
Instructions
  1. Combine butter, cream cheese, flour and salt in a food processor.
  2. Pulse until they all combine into a large ball.
  3. Dump out onto a large piece of plastic wrap and form into a flattish disc.
  4. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
  5. Heat oven to 375 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats
  6. Stir cinnamon, cocoa, brown sugar and oil together in a small dish.
  7. Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using chopped chocolate, sprinkle it on top
  8. Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Being careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc
  9. Arrange rugelach on baking sheet. Coat with an egg wash
  10. Bake for 18-20 minutes
  11. Rugelach are best when eaten straight off the pan, but they can be served warm or at room temperature
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Dessert

Rugalach

Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach
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Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @Federationcja #jewishfoodproject
Servings
2 Dozen
Servings
2 Dozen
Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach
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Rating: 0
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Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @Federationcja #jewishfoodproject
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Cream Cheese Pastry
  • 1/ lb butter (1 stick) or margarine, cut into chunks
  • 1/4 lb cream cheese half of a big 250g package (or cottage cheese)
  • 1 cup flour
  • 2 tbsp sugar optional
Chocolate chip Rugalach
Servings: Dozen
Units:
Instructions
Pastry
  1. Combine all ingredients in a food processor equipped with a steel knife. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary.
Rugalach
  1. Prepare dough as directed. Divide into 2 balls. Flour dough lightly. Roll out one portion of dough on a pastry cloth or floured board into a circle about 1/16" thick.
  2. In a food processor equipped with a steel knife attachment, process brown sugar, nuts, cinnamon and cocoa until nuts are finely chopped, about 12 to 15 seconds.
  3. Sprinkle dough with 1/4 cup of the chocolate/nut mixture. Cut with a sharp knife into 12 triangles. Sprinkle about 2 tbsp. chocolate chips around the outer edge of the triangle, making sure there are 3 to 4 chips on each triangle.
  4. Roll up carefully from the outside edge towards the center. Place on an ungreased foil lined cookie sheet.
  5. Repeat with remaining dough and filling.
  6. Bake at 375 F for 18 to 20 minutes, until lightly browned. May be sprinkled with icing sugar when cool if desired.
Recipe Notes

NOTES: This dough freezes really well. It is great to make miniature quiches. Press about 1 TBSP. dough into medium size ungreased muffin cups. Fill with any quiche filling. (It is not necessary to prebake the dough before adding the quiche filling.) Bake at 400 F about 20 minutes, until golden.
NOTES: Freezes well. Ingredients fro filling may be doubled successfully in one batch. Extra filling may be stored in a plastic bag in the freezer.

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Appetizers General

Beer-Battered Cheesy Jalapeno Poppers

Cheesey Jalapeno Poppers Jewish Food Project Federation CJA YAD Appetizer
Cheesey Jalapeno Poppers Jewish Food Project Federation CJA YAD Appetizer
Beer-Battered Cheesy Jalapeno Poppers
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HeBREW IT UP: Cooking with Beer!
Cheesey Jalapeno Poppers Jewish Food Project Federation CJA YAD Appetizer
Beer-Battered Cheesy Jalapeno Poppers
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HeBREW IT UP: Cooking with Beer!
Ingredients
Jalapeno Poppers
Cheese Sauce
Servings:
Units:
Instructions
Jalapenos
  1. Preheat the vegetable oil to 3750F.
  2. Slice the caps off the jalapeño peppers and then slice the peppers in half and scoop out the veins and seeds.
  3. Combine the cream cheese with half the shredded mozzarella cheese in a bowl.
  4. Stuff each pepper with the cheese mixture, pat down the filling, and put the peppers in the fridge to cool and harden.
Batter
  1. Add the all-purpose flour to the large mixing bowl. Add the cayenne pepper and salt and mix well.
  2. Combine the beer and water in a separate bowl or cup. Then add the liquid to the dry ingredients, a little at a time, until the batter comes together in a uniform consistency.
Cheese Sauce
  1. Add the cream cheese to a saucepan or pot on medium heat. When the cream cheese is fully melted, add the cup of beer, garlic and onion powder, and mix well until it becomes creamy.
  2. Add the shredded cheddar and mozzarella cheese one handful at a time while stirring.
  3. Continue to add the cheese until it has all melted and becomes one thick consistency.
  4. Add the liquid cheese sauce to a squeeze bottle, or a bowl for dipping.
Cooking
  1. Dip the jalapeño peppers into the batter until fully coated.
  2. Add the pepper to the hot oil for about 4-5 minutes or until the pepper becomes dark brown and crispy.
  3. Place each pepper on a plate covered with paper towel to absorb excess oil.
  4. Drizzle the sauce over the poppers and enjoy.
Recipe Notes

TOOLS/ 1 large mixing bowl/ 1 small mixing bowl/ 1 large pot or deep fryer/ 1 candy thermometer (only if there is no deep fryer)/ 1 slotted metal spoon/ 1 spoon/ 1 squeeze bottle/ 1 funnel/ 1 small saucepan or pot/ 1 whisk

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