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5 from 1 vote

Curly Tops Chocolate Rugelach

This recipe was adapted from Baking a Moment.
Course Dessert, Snack
Cuisine Filipino, Jewish
Keyword chocolate chip, curly tops, Filipino, Jewish, pastry, philippines, recipe, rugelach
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 48 rugelach

Ingredients

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 cup apricot jam
  • 8 ounces Curly Tops chocolate, finely chopped
  • egg wash (2 egg yolks beaten with 1 tablespoon of water)
  • 1/4 cup sparkling sugar, for garnish

Instructions

  • Place the butter and cream cheese in a large mixing bowl and beat until smooth, about 1 minute.
  • Add the sugar and cream together until fluffy, about 3 minutes.
  • Mix in the flour and salt just until combined, divide the dough into 4 equal portions, and refrigerate for 1 hour.
  • On a lightly floured surface, roll out each portion of dough to a circle about 1/8-inch thick.
  • Spread each circle with a thin layer of jam, and top with the chopped Curly Tops chocolate.
  • Cut each circle into 12 equal wedges, and roll them up, starting at the wide end, bending each pastry into a crescent shape.
  • Place the pastries on parchment-lined baking sheets, and preheat the oven to 350°F.
  • Brush the pastries with egg wash and sprinkle with sparkling sugar.
  • Bake for 27-29 minutes, or until golden.