Meals and recipes right out of the pages of books

Bagel with Lox and Cream Cheese & Chocolate Rugelach from The Magical Imperfect

A story about family traditions/rituals, earthquakes (real and emotional), friendships, and baseball.

"Mr. Cohen puts his towel over his shoulders, smiles, and hands me a chocolate rugelach on a napkin, and I sit."

"At the apartment we eat bagels with lox and cream cheese."


Chocolate Rugelach Recipe

  • In a food processor with a paddle attachment, place 2 ½ cup flour + 5 tbsp sugar + ¼ tsp salt + 2 sticks unsalted butter (cut in 1-inch pieces) + 6 oz cream cheese + 1 egg yolk.  

Blend together for 1 minute. Dough should be crumbly. Knead with your hands until dough homogenous and form two balls of equal size. Refrigerate for 1 hour (or more).

  • Melt 12 oz of semi-sweet chocolate morsels (in microwave or in a double broiler). Mix in ¼ cup sugar + ¼ tsp salt.
  • Roll out dough (on light floured surface so it doesn’t stick) into rectangle (each dough ball should turn into a rough 8x11 rectangle—about ¼ inch in thickness.). Spread the melted chocolate mixture evenly over the dough. Then, starting from the long side, roll the dough into a cylinder to make 11-inch-long log.
  • Refrigerate logs for 30 minutes.
  • Take logs out of the refrigerator and cut in even 1-inch-wide slices. Place pieces on baking sheet (lined with parchment paper or Silpat baking mat) and bake at 375 degrees F for 15-18 minutes (until golden brown). Let cool for 10 minutes. Voilà!



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