Prep Time: 15 Min
Cook Time: 30 MIN
Ingredients
- Bittersweet Chocolate - Light Brown Sugar - Dutch-Processed Cocoa - Granulated Sugar
Divide the dough into 4 pieces, about 188 grams each. Refrigerate for at least 1 hour, but no longer than 2 days.
Step 1
Spread 4-5 tablespoons of the chocolate filling on the dough and leave about a 1/4-inch border all the way around. Lightly press the chocolate filling into the dough.
SteP 2
Place the rolled up rugelach on a rimmed baking sheet 2-inches apart. Place in the oven and bake for 16-18 minutes until golden brown.
Step 3