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Recipe

Cocoa Nib Rugelach

Makes 4 dozen rugelach


Ingredients:

8 ounces cream cheese
2 sticks butter
1/4 cup sugar
pinch of salt
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup dark brown sugar
1 package (2.7oz) Taza Cinnamon Chocolate Mexicano, finely grated
1/4 cup Taza Roasted Cacao Nibs (optional)
1/2 cup raisins
1/2 cup apricot jam
1 egg, beaten

To prepare:

1. With an electric mixer fitted with a paddle, mix the cream cheese and butter until fluffy. Add ¼ cup sugar, salt, and vanilla, then mix on low speed until combined. Add the flour and mix on low until a dough forms. Cut the dough into 4 evenly sized balls then wrap in plastic and refrigerate for an hour.

2. Combine brown sugar, grated Mexicano and nibs(if using) in a bowl and toss to combine.

3. To assemble, roll each ball into a 9-inch circle. Spread each circle of dough with 2 tablespoons jam, then sprinkle ¼ of the chocolate mixture on top. Cut the circle into 12 even wedges, then starting with the wide side, roll each one up. Place on a lined cookie sheet and brush with the beaten egg. Repeat with remaining dough, jam, and filling. Bake for 15 minutes at 350 degrees.

Fair for all

WE BELIEVE BOTH FARMER AND CHOCOLATE MAKER SHOULD SHARE THE REWARD OF MAKING A GREAT PRODUCT

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