Chocolate cinnamon rugelach
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!
Cream cheese dough
Chocolate cinnamon filling
  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

This post is also available in: French