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Ingredients

  • 3 1/2 cups Flour

  • 1 Egg
  • 1/4 cup Oil
  • 2/3 cup C&H® Granulated Sugar
  • 1 cup Warm Water
  • 1 package (2 1/4 teaspoons) Active Dry Yeast
  • 12 ounces Chocolate Spread

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Instructions
Prep Time: 20 minutes / Cook Time: 25 minutes / Yields: 24 rugalach cookies
Step 1

To begin the dough mixture dissolve the yeast into the warm water in a small bowl and wait for it to bubble (about 5 minutes)

Step 2

In a stand mixer fitted with a paddle attachment mix together the flour, oil, egg, and 1/3 cup C&H® Granulated White Sugar on low/medium speed until well combined.

Step 3

With the mixer on low, slowly add the yeast and water mixture and mix until well combined. When the dough has come together take it out of the mixer bowl and knead lightly with your hands for a few minutes.

Step 4

Put the dough into a bowl and cover with a towel and allow it to rise in a warm place for 1-2 hours.

Step 5

When your dough has risen roll it out into a large disk that is 1/4 inch thick

Step 6

Spread the chocolate spread on the dough (like pizza sauce).

Step 7

Then use a pizza cutter to cut evenly into 12 mini triangles (like a pizza!).

Step 8

Starting at the larger end of each triangle (the crust of the pizza!) roll towards the center point to form your rugalach shape

Step 9

Crack an egg into a small bowl and whisk it. Brush the top of each cookie with the egg and then sprinkle with the remaining 1/3 cup C&H® Granulated White Sugar

Step 10

Place the cookies on a baking tray lined with parchment paper and bake at 375F for 25-30 minutes until golden brown.

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Recipe by

Marion Haberman

@MyJewishMommyLife

Marion Haberman is a Jewish mom of three little boys who loves to share ideas and inspiration for living a meaningFULL life! Her platform @MyJewishMommyLife is the go-to resource for celebrating holidays as a family. Marion is also the author of ‘Expecting Jewish’ which is a best-seller in the Jewish and Pregnancy categories.