Rugelach
Rugelach are crescent-shaped pastries of Jewish origin. They are commonly eaten on Shabbat, during Chanukah, and other Jewish holidays. Rugelach were originally made by European Jews, but by now the treat has spread all over the world. This recipe is just about as close to the authentic Rugelach you would be able to buy at a bakery in Tel-Aviv.
Recipe credit: The Global Foods Online Kitchens
1. In the bowl of an electric mixer, combine the yeast and the flour.
2. Add the milk, eggs, sugar, vanilla, melted butter, and salt. Mix until the dough is smooth.
3. Cover and chill for at least an hour, at which point it should have risen.
4. In a saucepan, melt the butter. Add sugar, chocolate, and cinnamon. Mix until smooth.
5. Preheat the oven to 350 degrees.
6. Divide the dough into 6 equal parts.
7. On a floured surface, roll out each portion into a very thin circle.
8. Spread a thin layer of chocolate filling on each piece of dough, and then cut each circle into 6 triangles (like a pizza).
9. Roll each triangle from the base to the tip so it looks like a crescent.
10. Brush the egg on the top surface of each crescent and bake for 15 to 20 minutes.
11. In a saucepan, make the syrup by mixing the water and sugar over medium heat until the sugar melts. Bring to a boil and then remove from the stove.
12. Brush the syrup on each crescent immediately after they come out of the oven.
13. Cool. Immediately before serving, dust with powdered sugar.
