Chocolate Coconut Rugelach Story

Chocolate Coconut Rugelach

These chocolate rugelach have a tender crumb, lightly sweet filling and crunchy topping. Just right with a cup of tea and a good book.

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INGREDIENTS

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In the bowl of a food processor fitted with a steel blade, combine all ingredients for the dough and pulse until dough just starts to hold together.

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Remove and form into a ball and divide that into four equal pieces. Flatten each piece slightly into a rounded disc and wrap each disc in plastic wrap. Chill for at least 1 hour or overnight.

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Assembly: Preheat oven to 350 degrees and line two baking sheets with parchment paper. Heat jam with 1 tsp water in a saucepan or in the microwave until just melted.

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Remove one disc at a time and roll between two sheets of lightly floured wax paper into a 10 inch circle.

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Using a pastry brush, spread 1/4 of the jam on the round, then sprinkle 1/4 of the unsweetened coconut and 1/4 of the chopped chocolate on top.

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swipe up now to read more

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French Onion Tart

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