A chocolate, sea salt rugelach.
(musical whoosh)
This other recipe that's inspired by my mom.
It's flaky, it's buttery, it's chocolatey.
(Rachel laughs)
It's got a cute swirl.
And they're really easy to make.
So, the dough is very similar to a pie dough,
in that it's flaky and not too sweet.
And so, if you want it to do different variations
and add different fillings to your rugelach,
the world is your rugelach filling, kosher oyster.
(Rachel laughs)
I've got my flour in here.
I've got some sugar, not too much sugar, which I like.
This isn't too sweet of a cookie.
And salt, that's it for the dry ingredients for the dough.
I'll give this a quick mix.
And then just like pie dough,
you want the butter to stay cold.
So, I'm gonna get butter, then one other ingredient.
(fridge door closes)
I've got my cold cubed butter,
which is gonna help get those pie dough flakes.
And I'll sprinkle this right in, just enough butter,
kind of, look at all that butter.
It's a lot of butter.
But what differentiates this from an actual pie dough
is cream cheese.
And it adds that little bit of tanginess.
Magical.
That keeps me eating one after the other.
That is magical.
Yes.
So, always cold cream cheese.
It makes it richer, it gives you that tangy,
like these like a simple cookie.
Okay, this dough's gonna get brought together
with a couple of egg yolks, makes richness.
And I'll flavor it with vanilla and almond extract,
which I add anywhere.
Yum.
So once the dough gets mixed up,
refrigerator is your friend in this scenario.
You want to flip it up in the refrigerator.
Yep.
I have some right here.
So, I'm rolling this out now until it's very thin.
I wanna wide rectangle about 18 inches wide
and I'm dusting with flour, just to make sure
it doesn't stick, you know.
Quite right.
(Molly pats the dough)
Okay.
This filling is just chocolate.
You could do milk chocolate.
You could do dark.
You could do that fancy new ruby chocolate.
It's just melted in a double boiler, right?
Just melt it in a double boiler, you don't need
to add anything else.
So, once this gets completely covered, it gets rolled up.
So what you want with these rugelach,
is a nice tight roll, so that you can get
the prettiest swirl.
All right, a little bit more chocolate up top here.
It's all about the swirl, baby.
Oh, swirl.
It's like one of those pretty emojis swirls,
you know what I'm talking about?
Yes, yes, exactly.
Where they're perfect and cute and 'cause
a cookie's gotta look good, right?
Usually.
(Rachel chuckles)
Okay, I'm brushing with egg wash to seal it shut.
And then, if you were to cut it right now,
the chocolate would still be melted,
it would be a sloppy swirl.
We want our clean swirls, Rachel, so I always refrigerate
or even freeze this roll before cutting it.
So, let me get my floss.
And that's so important all throughout the entire recipe.
It's super simple but don't forget to refrigerate.
It's your friend.
The refrigerator is your friend.
So, this log is nice and firm, the chocolate has hardened.
(Rachel claps)
We're gonna get beautiful swirls.
I'm gonna brush it with egg wash,
so that it's shiny on top and then it also helps
my sprinkles stick.
And just go for it.
It's the holidays.
Yes.
Use a lot of sprinkles.
If you wanted to use turbinado sugar, sanding sugar,
you could go that route, as well.
It'll be nice and sparkly and then of course, the sea salt.
You know, I feel like caramel and sea salt
Yes.
(Rachel claps loudly)
get all of the attention
but chocolate and sea salt is so good.
Ready to cut, this is the fun reveal to get the swirls.
I get out my kitchen ruler because I like to get
perfect, precise cuts of one and a half inch thick.
I just love that you have a kitchen ruler.
That is so cute.
(Rachel chuckles)
They're the best.
Oh, because look at this, look at this.
Here's my swirl.
Oh my gosh.
Hello.
Look at this.
It's an emoji swirl.
(Rachel claps)
(Molly laughs)
So these get cut, see, here's the thing, if you cut them
any narrower than one and a half inches,
they do have a risk of toppling over in the oven.
Which isn't the end of the world because then you get to,
you get to, eat them immediately.
(Rachel laughs)
But, you know, maximum prettiness here,
look at all these swirls.
Swirls, swirls, swirls.
It's absolute perfection.
(Rachel claps)
They bake.
Show 'em to the camera.
At 375.
Yay, yay.
Ta da.
(Molly laughs)
Yes, yes.
(Rachel claps)
Here they are.
Musical note outro.