By Angelika Hanna
This recipe is inspired by one of my favorite Food Network cooks Molly Yeh. I took Molly’s Chocolate Sea Salt Rugelach recipe as a guideline for my Chocolate Roll Ups with a few changes I made to my ccokies. Molly’s rugelach are on the salty side; I made my rolls less salty and a bit sweeter instead.
Prep Time: 40 min plus 1 hrs cooling time
Bake Time: Approx. 24 min
Yield: 40 cookies
Cuisine: Canadian/North American
Author: Angelika Hanna / Zest4Food
- 2 1/2 cups pastry flour
- 1/2 cup white sugar
- 1 pinch of kosher salt
- 1 cup unsalted butter, cubed and cold
- 8 oz cream cheese (I used Philadelphia cheese), cool, straight from the fridge
- 2 large egg yolks plus 1 large whole egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 1/2 cups chocolate chips or chopped chocolate (I used dark chocolate)
- In a mixing bowl, combine the flour, sugar and salt.
- Add the cubed butter and the cream cheese, crumbled.
- Using an electric hand mixer or stand mixer, mix the ingredients on low speed until the mixture is mostly mealy, and there are still some larger clumps of butter and cream cheese intact.
- With the mixer running, add the egg yolks, vanilla and almond extract. Continue mixing until the dough comes together.
- Divide the dough in half and shape into 2 discs.
- Wrap each tightly in plastic wrap and refrigerate for at least an hour or up to 2 days.
- Melt the chocolate in a bowl on top of a pot with boiling water.
- Set aside to cool briefly while you roll out the dough.
- Whisk the whole egg with a splash of water for an egg wash.
- Divide each disc into two so that you have 4 discs of dough.
- Roll out each dough disc thinly between two pieces of parchment paper. (This way it will prevent from sticking to your counter top and rolling tool.)
- Using an offset spatula, spread the melted chocolate over the dough in a thin even layer leaving an approx. 1/2 inch border along the long edge that is farthest from you. (Work quickly so that the chocolate doesn’t harden.)
- Brush the border with a thin layer of egg wash.
- Starting on the long end closest to you, roll the dough into a log, then place it seam-side down on plates lines with parchment paper.
- Repeat with the remaining dough and chocolate.
- Preheat the oven to 375 degrees Fahrenheit.
- Brush the logs with a thin layer of egg wash, then sprinkle with holiday-themed sprinkles.
- Cut your logs into 1-inch slices and transfer to a baking sheet lined with parchment paper.
- Bake until golden brown on the top, approx. 24 min.
- Let cool on the baking sheet for approx. 5 min, then transfer to a wire rack to cool completely.