Easy Chocolate Coffee Rugelach

By gnikylime

http://www.seriouseats.com/recipes/2012/03/easy-chocolate-rugelach-recipe.html with coffee added and modifications for Europe.

Ingredients

• For the Dough:
• 8 ounces (2 sticks) [227 g.] unsalted butter, softened
• 8 ounces [227 g.] cream cheese, softened
• 3 tablespoons [3 Esslöffel] granulated sugar
• 1 tablespoon [1 Esslöffel] light brown sugar
• 1/4 teaspoon [1/4 Teelöffel] table salt
• 1 1/2 teaspoons [1-1/2 Teelöffel] pure vanilla extract
• 2 cups (about 10 ounces) [256 g.] all-purpose flour
• For the Filling:
• 6 ounces [85 g.] bittersweet chocolate, finely chopped
• 1 tablespoon [1 Esslöffel] granulated sugar
• 1 tablespoon [1 Esslöffel] light brown sugar
• 1-1/2 tablespoons [1.5 Esslöffel] cocoa powder
• 1 serving strong instant coffee powder (like Starbucks Via Italian Roast in the US or Jacobs löslicher Espresso in Germany)
• For the Topping:
• 2 tablespoons [2 Esslöffel] granulated sugar
• 1/4 teaspoon [1/4 Teelöffel] ground cinnamon

Preparation

Step 1

In bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

2
Pat dough into an 8-inch [20 cm] square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in medium bowl.

3
Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F [175 C]. Line 2 rimmed baking sheets with parchment paper.

4
Cut dough into 4 equal pieces. On a floured surface, and working one piece of dough at a time, roll out into a 12-inch by 4-inch [30 cm by 10 cm] strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere.

5
Working from the long end, gently roll dough strip into a 12-inch [30 cm] long log, making sure seam is at the bottom. Cut log into 1-inch [2.5 cm] pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. (You should have 24 rugelach per pan).

6
In small bowl, stir together sugar and cinnamon, and sprinkle on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.