Healthy Chocolate Rugelach?? Is there such a thing? There is, it’s here, and it’s tasty.
I haven’t done a giveaway in forever! So I’m extra excited to share a recipe and give away a copy of my friend Miriam’s new book! It’s like you win twice (or something like that.) (Scroll to the bottom to enter to win a copy of Something Sweet! Do it.)
If you aren’t familiar with Miriam’s awesome blog Overtime Cook you should A.) get out from under that rock and B.) go check it out! She is famous (at least Internet famous, which is the best kind of famous) for her desserts like this Cappuccino Bundt Cake, and lots of margarine free parve options. She also has easy, everyday recipes like Butternut Squash Tomato Soup (need it) or Za’atar Roasted Cauliflower. Even if you don’t keep kosher, you should follow Miriam. Because you like food, right? I rest my case.
Naturally, Miriam’s first cookbook is all desserts, and I was super pumped to get a copy. Though everything looked tempting (Pomegranate Cupcakes, Fudgy brownies, Chocolate Pretzel Cookies! (!!) I immediately went to the Jew food and found the rugelach. I’m such a creature of habit.
Miriam’s rugelach stood out to me for a few reasons. It’s chocolate filled (yay!), easily dairy free, has a yeast dough (don’t be scared!) and…healthy.
Now I was skeptical of that last one, but the recipe is just healthy enough that you don’t even realize, and that means you can have twice as many, right? Right!
Like the other recipes in Something Sweet, Healthy Chocolate Rugelach is easy to follow even for a beginner (don’t be scared of yeast.) There are tips for planning ahead and variations and notes for each recipe. There is even a photo for every single one (that Miriam took) which I love because I’m definitely a visual person. I did make a few tweaks (because I can’t help it!) But mostly followed the recipe. Miriam says to roll the dough as thin as you can so I tried both a 12 inch in diameter circle and a 16 inch in diameter circle. I liked the thinner 16 inch circle better (because it was less doughy, more chocolatey) but the rugelach were a little longer than I usually make them, so maybe next time I would divide the dough into four instead of three pieces. You do what you like!
12 inch pieces… Vs. thinner 16 inch pieces!
I love when the chocolate gushes out a little. Is that weird?
I had one for breakfast with my morning coffee. Because healthy means I can have it for breakfast, right?
Do you want your own copy of Something Sweet??? Yeah you do. (And scroll below the giveaway entry spot for the recipe for Healthy Chocolate Rugelach.) The giveaway is now over.
- For Dough:
- 1 packet (1/4 oz or 2¼ teaspoons) dry yeast
- ¼ cup warm water (110 degrees F)
- 1 tablespoon granulated sugar
- ¼ cup milk or soy milk (I used whole milk)
- ¼ cup water
- ⅓ cup oil (I used canola)
- ½ cup honey or agave syrup (I used honey)
- 2 eggs, whisked
- 4 cups white whole wheat flour
- For filling:
- ½ cup oil (I used canola)
- ½ cup honey or agave syrup (I used honey)
- ½ cup unsweetened cocoa powder
- ¾ cup sugar substitute such as Splenda (I just used granulated sugar. Sugar substitutes are sweeter than sugar, but I though the same amount of sugar was sweet enough for me.)
- ½ teaspoon vanilla extract (I added this for funsies)
- In the bowl on an electric mixer, stir together yeast, warm water and sugar. Let is sit for a couple minutes (5-10) until it bubbles and foams. If it doesn't bubble and foam, your yeast is dead or the water is the wrong temperature.
- Then add milk, water, oil, honey, eggs and half the flour; beat to combine.
- Switch to the dough hook and add remaining flour. Knead on low until a smooth dough forms. Then knead for 5 more minutes.
- Set dough aside in a warm spot for 1½ hours or until doubled in bulk.
- To prepare the filling, combine all the ingredients in a small bowl and whisk until smooth.
- Preheat the oven to 350 degrees F. Line 2 (I needed 3) baking sheets with parchment paper and set aside.
- Divide dough into three parts. Working with one par at a time, roll the dough with a rolling pin into a very large circle (I did 16 inches in diameter). If your dough is bouncing back as you roll, let it rest for a few minutes. Spread ⅓ of the chocolate filling over the surface of the circle.
- Cut each circle into 16 wedges (like a pizza), then roll each wedge up, starting with the wider end and ending at the point. Place seam side down on prepared baking trays, 1 inch apart. Repeat with remaining dough and filling.
- Bake for 16-18 minutes until rugelach are just starting to turn golden. Eat hot or make ahead. They freeze great! Defrost and reheat at 350 degrees F for a few minutes before serving.
Thanks, Miriam and Artscroll for sponsoring this giveaway and letting me share the healthy chocolate rugelach recipe!