Zutaten für Rugelach Cinnamon Chocolate Twist Cookies
- All Purpose Flour
- Granulated Sugar
- 1 cup (2 sticks) cold unsalted margarine
- Low Fat Yogurt
- 2 tablespoons cold water
- ½ cup packed light brown sugar
- ½ cup raisins
- Semi Sweet Chocolate Chips
- ¼ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
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Zubereitung von Rugelach Cinnamon Chocolate Twist Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 ½ cups all-purpose flour and ¾ cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in ½ cup plain yogurt and 2 tablespoons cold water until the dough just comes together.
- Form the dough into a smooth ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Meanwhile, prepare the filling: In a food processor, combine ½ cup packed light brown sugar, ½ cup raisins, 1 cup semi-sweet chocolate chips, ¼ cup unsweetened cocoa powder, and 1 tablespoon ground cinnamon.
- Pulse until the mixture is coarsely crumbly, about 20 seconds.
- Divide the chilled dough in half. On a lightly floured surface, roll out one portion of the dough into a 1/4-inch thick rectangle.
- Sprinkle half of the filling evenly over the dough rectangle.
- Tightly roll up the dough, starting from a long side, like a jelly roll.
- Pinch the seam to seal. Cut the roll into 1-inch thick slices.
- (Some filling may fall out – that's okay!)
- Place the cookies cut-side up on the prepared baking sheets.
- Repeat with the remaining dough and filling.
- Gently flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 20-25 minutes, or until the edges are golden brown, rotating the baking sheets halfway through.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
4g
Carbs
6g
