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Cocoa Nib and Currant Rugelach

Cocoa Nib and Currant Rugelach is a traditional Jewish recipe for a classic horn of flaky pastry filled with a mix of cocoa nibs, cinnamon and currants. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Cocoa Nib and Currant Rugelach.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Additional Time:

(+4 hours chilling)

Makes:

12

Rating:

Tags : Spice RecipesCheese RecipesBaking RecipesCake RecipesJewish Recipes

Cocoa beans are the fatty seed of the cacao tree from which chocolate is made. The baked and hulled seeds (known as 'cocoa nibs') are used in cooking (both sweet and savoury) as a flavouring and being the seeds of a plant they actually count as a spice. A rugelach (originating from the Ashkenazi Jews) is a wondrously flaky, yet unbelievably foolproof little horn of pastry that's almost a biscuit in texture. It's traditionally filled with dried fruit. But this version is for a richer version, incorporating cocoa nibs.

Ingredients:

For the pastry:
500g plain flour
2 tbsp sugar
1/4 tsp salt
225g cold unsalted butter, cut into 16 pieces
240g cream cheese, chilled and cut into 8 pieces

For the filling:
2 tbsp granulated sugar
90g light brown or golden brown sugar
1 tsp ground cinnamon
90g roasted cocoa nibs, finely chopped into small pieces. (Ocumare is one of the best for this).
90g dried currants

Method

Begin with the pastry: Cream together the flour and sugar until soft and fluffy. Mix the salt and flour together then mix into the butter. Add the cream cheese and continue stirring until the dough comes together. Turn onto a floured surface and divide into 4 pieces. Press each piece into a flat disk about 10cm in diameter then wrap in clingfilm and refrigerate for at least 4 hours.

Meanwhile, prepare the filling by mixing all the ingredients together in a bowl. Take one of the dough pieces from the refrigerator, sandwich between two sheets of wax paper and roll out to about 30cm in diameter. Remove the top paper, flip over onto a floured surface and remove the second piece of paper. Cover the top of the pastry with 1/4 of the filling. Spread evenly and press into the pastry with the back of a spoon. Cut the dough into 12 equal wedges (just like you would a pie). Extract one wedge piece, and starting at the wide end of the wedge gently roll it up (going from the wide end to the point) then transfer to a well-greased baking tray, placing it point-side down so that it doesn't unravel. Repeat this process with all the remaining pieces (spacing them at least 3cm apart). Now repeat with all the remaining dough and filling.

Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 25 minutes, or until the pastry is a light golden brown at the edges. Allow to cool completely then serve.