Sam the Cooking Guy.  Know him?  He’s pretty much a fixture here in San Diego.  Fixture?  Yeah, I think it’s fair to say that pretty much everyone in San Diego knows who he is.  According to his website, his show is on in about 9 other cities around the country.  If you can watch him, do it.  He’s very entertaining.  I used to watch him regularly.  Then we stopped eating meat.  He’s pretty much a meat meat guy with a side of meat.  But every now and then he’ll do a dessert.  And a yummy cocktail.

If you can’t watch him, check out one of his cookbooks.  I believe he has three.

Here he is peekin’ at you.  Hiiii Sam!

 

 

 

 

Oh and he’s Canadian too.  A Canadian living in San Diego.  Hmmmmm…. sounds familiar…….  :-)

Sometimes viewers submit recipes and this one was submitted by a viewer named Addie.  And Addie if you are out there: Thank You!

I love chocolate.

I love puff pastry.

I love sugar and ooey goodness.

I love easy recipes.

Check checkity check check.

Enjoy!

 Chocolate Puff Pastry Rugelach

Source: Sam the Cooking Guy

  • 1 sheet ready-made puff pastry, thawed to room temperature
  • 3/4 cup mini chocolate chips
  • 1/4 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1/3 cup pecans, chopped
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons strawberry jam
  • 1 egg beaten with 1 teaspoon water

Heat oven to 375º.

In a bowl mix together all ingredients except for the cream cheese, jam and egg/water.

And if you don’t know how much a “pinch” of nutmeg is, get yourself one of these!

Place a piece a parchment paper on a cookie sheet.  Unroll the puff pastry on top of the parchment paper.

Spread the cream cheese down the center of the pastry.  Then spread the jam on top of the cream cheese.

Sprinkle the chocolate chip and sugar mixture evenly on top of the cream cheese and jam.  It may seem like it’s too much filling, but trust me, it’s not.  It will cook down.  If you don’t add all of it you won’t have enough when it’s baked.

With a sharp knife, cut the pastry on each side of the mixture at an angle about a half inch apart.

Braid it starting with the first strip and overlapping side to side on top of the mixture.

Turn the ends under or press together with a fork to seal.

Brush the pastry with the egg/water mixture.

Bake for 25 minutes or until golden brown.

Let cool for 15 minutes before cutting.  VERY IMPORTANT!  It will fall apart otherwise.

Serve warm or at room temperature.

Print Friendly and PDF