Image courtesy Chompie's.

Recipe Friday: Chompie’s Chocolate Peppermint Rugelach

Written by Marilyn Hawkes Category: Recipes Issue: December 2016

Any time you stop by Chompie’s, you’ll find the bakery case loaded with freshly made cookies, cakes, breads and other jaw dropping pastries. But in December, the local deli chain offers up festive baked goods, including gingerbread and Hanukkah houses and a variety of holiday cookies. You can also special order chocolate peppermint rugelach (a traditional Jewish pastry), made with cream cheese dough scented with peppermint extract and topped with crushed candy canes, according to Chompie’s co-owner Neal Borenstein.

He stocks a variety of rugelach year round, including the popular chocolate and cinnamon walnut varieties. “We make some of the best rugelach in the country,” he says. But if you're itching to try your hand at making some at home, Borenstein has shared Chompie’s recipe below.*

Chocolate Peppermint Rugelach
Yields 36 rugelach

Ingredients for dough:
1 lb. cream cheese
1 lb. butter
1 lb. bread flour
4 tbsp. sugar
2 eggs
¼ tsp. peppermint extract

Ingredients for filling:
12 oz. semi-sweet mini chocolate chips
pinch of sugar
extra chocolate chips for topping
crushed candy canes for topping

Mix butter until smooth. Add cream cheese and mix until smooth. Add flour and eggs and peppermint extract. Mix for 2-3 minutes. Put on floured pan and refrigerate until cool, about one hour or overnight. Roll out in rectangles ¼ inch thick. For filling melt chocolate chips using a double boiler. Add a pinch of sugar, if desired. Spread filling on rectangles. Roll dough with filling as you would a cinnamon roll. Cut into 3-4 inch strips. Brush with an egg wash and top with additional unmelted chocolate chips. Bake for 20-25 minutes or until golden brown. After you take rugelach out of the oven, top with crushed candy canes.

*Editor's note: These make great holiday gifts!