Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Dark chocolate rugelach
How to Make Dark chocolate rugelach
over 2 hours
10 to 30 mins
For the pastry
- 100g/3½oz unsalted butter
- 100g/3½oz full fat cream cheese
- 110g/4oz plain flour
- pinch sea salt
For the filling
- 100g/3½oz apricot jam
- 40g/1½oz dark chocolate
- 25g/1oz pistachios
- 1 free-range egg yolk
- golden granulated sugar
Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight.
Line two baking trays with baking parchment.
Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball.
Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating.