Any American who has been to Israel knows the truth about Israeli rugelach. The soft, gooey consistency of rugelach in Israel is nearly impossible to find in the States. The good news is, now you can make it at home. You choose how long to cook it, and therefore choose just how soft the delicious treat will come out. For Israeli coffee to go with your Israeli rugelach, check out our coffee gallery. 

Ingredients for the dough: 

· 7 ounces (200 grams) butter 
· 8 ounces (250 grams) cream cheese 
· 1/4 cup sugar 
· 1 teaspoon vanilla extract 
· 2 cups all-purpose flour 

Ingredients for the chocolate filling: 

· 1 tablespoon cocoa 
· 1 tablespoon cinnamon 
· 1/2 cup sugar 
· 1/2 cup grated bitter-sweet chocolate 
· butter, melted 

Ingredients for the topping: 

· 1 egg 
· 1/4 cup sugar 

Preparation: 

In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more. Preheat oven to 350 degrees. Divide the dough into four balls. 

On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick. In a small bowl, mix the first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top. Cut the pastry into pie-shaped wedges. 

For bite-size and nice looking rugelach, the thick end of the wedge should about 1 to 1 1/2 inch wide. Start at the wide edge of the wedge and roll the dough up toward the point. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper. Brush each pastry with the egg and sugar. Bake for 20-25 minutes or until golden. 

 For more on Israeli chocolate products straight from Israel, click here.