Recipe courtesy of Amy Kritzer Becker
Chocolate Pretzel Rugelach
- Level: Intermediate
- Yield: 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 147
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 19
- Sodium
- 101
- Total: 4 hr 30 min (includes chilling, freezing and cooling times)
- Active: 45 min
Ingredients
Dough:
2 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into chunks
6 ounces cold cream cheese, cut into chunks
1/3 cup sour cream
2 teaspoons vanilla extract
Filling:
12 ounces semisweet chocolate, 8 ounces cut into chunks and 4 ounces coarsely chopped
2 tablespoons dark brown sugar
2 tablespoons granulated sugar
1/8 teaspoon kosher salt
1 1/2 cups crushed pretzels
1 large egg
1/4 cup coarse sugar
Directions
- For the dough: Place the flour, granulated sugar and salt in a food processor with an s-blade and pulse to combine. Add the butter, cream cheese, sour cream and vanilla and pulse just until combined into a crumbly dough. It’s okay if there are some small chunks of butter. Do not overmix.
- Dump the dough onto a clean surface and divide into 4 equal pieces (use a scale if you want them to be exact). Flatten each into a disk and wrap with plastic wrap. Chill for at least 2 hours and up to overnight. You can also freeze the dough for up to 2 months.
- For the filling: When ready to bake, line 2 baking sheets with parchment paper. Set aside.
- Microwave the 8 ounces chocolate chunks in a microwave-safe bowl in 30-second increments until melted (or over a double boiler). Add the brown sugar, granulated sugar and salt and mix to combine.
- Lightly flour a clean surface and roll out one disk at a time, lifting the dough periodically when rolling to make sure it doesn’t stick, into a 9- to 10-inch circle that’s 1/8 inch thick. Keep the rest of the dough refrigerated until ready to use.
- Spread a thin layer of the melted chocolate on the dough circle, leaving about 1/2 inch of dough along the edge. Sprinkle with one-quarter each of the pretzel pieces and coarsely chopped chocolate.
- Use a pizza cutter or knife to slice the dough like a pizza into 12 triangles. Roll up each triangle from the wide end and secure the tip under the cookie to create a spiral. Place the cookies on one of the parchment-lined baking sheets. Repeat with the remaining dough, pretzel pieces, chopped chocolate and additional lined baking sheet. Freeze both sheets of cookies for 30 minutes to prevent spreading.
- Preheat the oven to 350 degrees F.
- Mix the egg with 1 tablespoon water to make an egg wash. Brush the cookies with the egg wash and sprinkle with the coarse sugar. Bake until golden, 20 to 25 minutes. Cool for 5 minutes on the baking sheets, then finish cooling on a cooling rack. The cookies can be kept at room temperature for up to 5 days or frozen for up to 2 months.