Parve Chocolate Rugelach

Parve Chocolate Rugelach

I love yeast dough. You could say that I’m addicted to chocolate babka. One of the most fun things is yeast dough with chocolate.
The wonderful smell in the kitchen, juicy chocolate that makes me want to eat it and I just can’t resist it, I’m completely addicted. The messing with the dough, the wonderful texture and knowing that in the end, I’ll have an amazing chocolate babka. How fun:)
But the best thing to make with yeast dough is rugelach. These beautiful little pastries that are
filled with chocolate. I made lots of rugelach this week. I didn’t stop eating it because it is so delicious. The rugelach turned out to be wonderful and the dough came out soft. It’s like falling in love with a recipe and never stop making it.

25 Units/16 Large ones.

Preparation:

1. Mix flour, sugar, and yeast, and then add the remaining ingredients and work into a smooth dough. Let rise for one and a half to two hours, or until it has doubled in size.

2. Divide into three parts or 2 parts if you want larger rugelach. Roll each part into a medium-sized rectangle. Spread a thin layer of chocolate spread on half of the rectangle and close with the half. Roll into a medium-sized rectangle. Seal the sides if necessary.

3. Cut into slightly long triangles. Stretch the wide part and start rolling while stretching the dough a little. Roll to the narrow part and let rise for about 15 minutes.

4. Heat an oven to 180 degrees Celsius. Brush the rugelach with the beaten egg. Bake for 15 minutes until the rugelach are golden.

1. *5. While the rugelach are in the oven, make the syrup. Place the sugar and water in a small saucepan over medium heat until the sugar is completely dissolved. Brush the syrup over the warm rugelach when they come out of the oven.

Notes:
Freezer-friendly