Back to school means back to Afterschool Cooking Classes for us and we had fun this week getting the Fall semester started at First Baptist Academy-Houston!
Our first lesson was learning different types of measurements, the technique of creaming and rolling/cutting dough while making Chocolate Rugelach. The printable recipe is below.
Our young chefs had a fun time learning and helped clean up every speck of flour. 🙂
Here are a few scenes from cooking class:
Creaming the butter and sugar
Rolling and cutting the dough.
In our rush to finish and clean up, we forgot to snap a picture of their finished rugelachs. We’ll work on that next week!
- 7 ounces, (1-3/4 sticks) butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour
- cinnamon for sprinkling on inside of dough
- sugar for sprinkling on inside dough
- mini chocolate chips for inside of dough
- melted butter
- 1 egg, beaten
- sugar for sprinkling on outside of dough
- Preheat oven to 350. Line a baking sheet with parchment paper or spray with nonstick spray.
- Cream butter and cream cheese together. Add sugar and vanilla and mix until smooth.
- Add flour and lightly mix. Chill for at least an hour.
- Divide dough into golf size balls. (Keep 3-4 dough balls out and put remaining dough back into refrigerator to remain chilled while you work with small batches. ) On a floured surface, roll each ball out into a circle about 1/8" thick.
- Spread some melted butter on the center of each circle. Sprinkle cinnamon, sugar and chocolate chips on the center of each circle.
- Cut the dough into triangular, pie-shaped wedges. Start at the wide edge and roll the dough up toward the point. Place each pastry, seam side down, on the prepared baking sheet. Brush each with a little of the beaten egg and sprinkle on a little sugar.
- Bake 20-25 minutes or until golden brown.