chestnut dark chocolate rugelach

chestnut dark chocolate rugelach

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.

chestnut dark chocolate rugelach

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!

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chestnut dark chocolate rugelach


  • Author: Sepideh Campos

Description

Traditional Jewish rugelach with a French twist inspired by the Marais district in Paris. 


Ingredients

Scale

Pastry 

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ pound (2 sticks) unsalted cold butter, cut into cubes
  • 8 ounces cold cream cheese, cut into cubes
  • egg wash: 1 egg + 1 tablespoon water beaten together with a fork

Filling

  • ½ cup chestnut cream (can substitute your favorite jam if you can’t get chestnut cream)
  • 5 ounces dark chocolate, finely chopped (my preference is 70% dark)
  • ¼ cup chocolate jimmies (can substitute your favorite sprinkles, turbinado sugar, a dusting of powdered sugar or leave out completely)

Instructions

  1. Place the flour, sugar, and salt in a food processor. Pulse a couple times to combine the dry ingredients. 
  2. Scatter the cubes of butter over the flour and pulse several times until pebble-sized pieces of butter are distributed throughout the flour, 30-60 seconds. 
  3. Scatter the cream cheese over the flour and pulse until pebble-sized pieces of butter and cream cheese are evenly distributed throughout but the dough has not yet formed a ball in the food processor. 
  4. Dump the dough out onto a large sheet of plastic wrap, gather the edges of the plastic together, bringing the dough in the center to form a rectangular disk.   
  5. Cover the dough well with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
  6. When you’re ready to roll the pastry, remove the dough from the refrigerator. 
  7. Preheat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper or silicone mats. 
  8. Cut the dough in half and work with one half of dough at a time – keeping the other half covered with plastic and chilling in the refrigerator. 
  9. Roll out the dough onto a lightly floured surface into a rectangle that is ¼ of an inch thick. 
  10. Spread ½ of the chestnut cream evenly over the dough, leaving a ½ inch border on one side. 
  11. Sprinkle half of the chocolate chunks over the chestnut cream and tightly roll the rugelach away from you starting from the longest side until you’ve rolled the dough into a log. 
  12. Brush half of the egg wash over the log and sprinkle half of the chocolate jimmies onto the dough. 
  13. Cut the log into 1 ½ inch cookies, place on the baking sheet and bake until the bottoms of the cookies are golden brown, 18-23 minutes. 
  14. Repeat the process with the second half of dough. 
  15. Let the cookies cool on the baking sheet, then transfer to a serving dish for a special holiday treat. 
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