Chocolate Rugelach is a delightful Jewish pastry that brings together flaky, buttery dough with rich chocolate filling for an irresistible treat. These crescent-shaped cookies have been a staple in Jewish bakeries for generations, but they’re surprisingly simple to make at home. The contrast between the tender cream cheese dough and the decadent chocolate filling creates a perfect balance that will have everyone reaching for seconds.
Whether you’re preparing for a holiday celebration or simply craving something special for your afternoon tea, these chocolate rugelach deliver both comfort and elegance in every bite. The process of rolling and shaping these little pastries can be wonderfully therapeutic, and the reward is absolutely worth it!
Why You’ll Love This
- The cream cheese dough is incredibly forgiving, making this recipe accessible even for beginner bakers
- Make-ahead friendly – prepare the dough up to 3 days in advance and bake when ready
- Impressive presentation despite the simple technique – perfect for gifting or serving guests
- Customizable filling options while keeping the classic rugelach texture and shape
- Freezes beautifully, so you can always have homemade rugelach ready to enjoy
Ingredients
- 2 ½ cups (325 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon kosher salt
- 8 ounces (226 grams / 2 sticks) cold unsalted butter, cut into chunks
- 8 ounces (226 grams / 1 package) cold cream cheese, cut into chunks
- 8 ounces (226 grams) high quality semi-sweet or bittersweet chocolate, roughly chopped
- ¼ cup (50 grams) packed light brown sugar
- ¼ teaspoon ground cinnamon (optional)
- 1 egg, beaten with 1 tablespoon water
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- In a food processor with a metal blade, pulse together the flour, sugar, and salt. Add butter and cream cheese chunks, then pulse about 25 to 35 times until dough forms. Transfer dough to a work surface, divide into 4 equal rectangles (about 200 grams each), wrap with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Melt chocolate in a double boiler or microwave in 30-second intervals until mostly melted. Stir until smooth. Mix in brown sugar and cinnamon (if using). Keep warm to prevent hardening.
- Line a baking sheet with parchment paper. On a lightly floured surface, roll one piece of chilled dough into an 8×11-inch rectangle. Spread with ¼ of the chocolate filling (approximately ¼ cup), leaving a ¼-inch border. Roll the dough tightly into a cylinder, seam-side down. Repeat with remaining dough and filling.
- Refrigerate rolled dough logs for 30 minutes or until firm.
- Preheat oven to 375°F (190°C) with racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper.
- Slice each chilled roll into 8 pieces (approximately 1 ¼ inches wide), creating 32 pinwheels in total. Arrange seam-side down on prepared baking sheets. Brush tops with egg wash, sprinkle with sugar and cinnamon topping, and bake for 18–22 minutes, rotating pans halfway through, until golden brown.
- Transfer baked rugelach to a wire rack to cool completely before serving.
Tips & Variations
- For extra richness, try using dark chocolate instead of semi-sweet chocolate chips
- Keep all ingredients cold for the flakiest pastry – if the dough becomes too soft while working with it, return it to the refrigerator for 10-15 minutes
- Try alternative fillings like Nutella, raspberry jam with chocolate, or cinnamon sugar with raisins
- For a non-dairy version, substitute plant-based cream cheese and butter (though the texture will be slightly different)
- Add a tablespoon of orange zest to the filling for a bright, complementary flavor
- For perfectly shaped rugelach, chill the rolled cookies for 15 minutes before baking
Serving Suggestions
Chocolate rugelach pairs beautifully with a hot cup of coffee or tea, making it perfect for breakfast or afternoon snacks. For a more decadent dessert presentation, serve warm rugelach with a scoop of vanilla ice cream and a light dusting of cocoa powder.
These pastries also make a lovely addition to a holiday cookie platter or dessert table alongside other traditional treats like hamantaschen or mandelbrot. Their elegant appearance and rich flavor will stand out in any assortment.
Notes
- Store cooled rugelach in an airtight container at room temperature for up to 3 days
- For longer storage, freeze baked rugelach for up to 3 months – thaw at room temperature for 1 hour before serving
- You can freeze unbaked rugelach and bake them directly from frozen, adding 2-3 minutes to the baking time
- Rugelach are done when they’re golden brown on the edges and bottom – don’t underbake or they’ll be doughy
FAQs
Can I make the dough without a food processor?
Yes! You can use a pastry cutter or two knives to cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs, then stir in the sour cream with a fork until the dough comes together.
Why did my rugelach unroll during baking?
This typically happens when the dough gets too warm. Make sure to chill the shaped rugelach for 15 minutes before baking, and ensure the point of the triangle is tucked underneath when placing them on the baking sheet.
Can I double this recipe?
Absolutely! This recipe doubles well. Just divide the dough into two disks before chilling for easier handling.
Is it necessary to chill the dough?
Yes, chilling the dough is crucial for developing flavor and ensuring the butter and cream cheese are cold, which creates those wonderful flaky layers when baked.
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