You must try this flaky chestnut dark chocolate rugelach filled with Parisian chestnut cream and hunks of 72% chocolate rolled throughout.
A year into our marriage, Kenny and I gave up our apartment and sojourned through Europe for four months of bliss. We landed in Stockholm and made our way down to Italy, making pit stops in Germany, Prague, and Austria along the way. The pièce de résistance of our adventure was spending an entire month in Paris, renting an apartment with the quintessential Eiffel Tower view.
With four weeks to enjoy the city of lights, we spent our days walking, eating, then walking, and eating again. We officially named the 6th arrondissement our favorite neighborhood with the Marais landing as a very close runner up.
The Marais district is the historic Jewish neighborhood in Paris and it’s absolutely charming. Cobble stone streets lead to quaint cafes serving up delicious Jewish pastries. One rainy afternoon, after hours of walking the city, Kenny and I stumbled into one of those cafes and enjoyed a chocolate babka and cafe noisette for an experience we won’t soon forget.
Wanting to relive our memories of Jewish treats in the heart of Paris, I developed this recipe for flaky chestnut rugelach with chunks of dark chocolate. To add a French flair to already amazing Jewish rugelach, I cracked open the can of chestnut cream I was saving in my pantry. The chestnut cream, a gift from my lovely Parisian friend, added a delicious flavor and complemented the dark chocolate perfectly.
Baking several batches of this rugelach over the past month, I have received nothing but glowing reviews from my willing taste testers. I hope you give this recipe a try to bring a taste of French Jewish pastries to your special holiday!