Chocolate Rugelach Recipe

 Chocolate rugelach is a traditional pastry often found in Jewish bakeries and homes. These small crescent-shaped pastries are made with a soft cream cheese dough, rolled up with a sweet chocolate filling, and baked to golden perfection. Perfect with tea or coffee, they offer a balance of buttery richness and sweet chocolate in every bite. This recipe makes about 32 rugelach.

Ingredients

For the Dough:

  • 2 ¼ cups all-purpose flour

  • ¼ teaspoon salt

  • 1 cup unsalted butter, softened to room temperature

  • 8 ounces cream cheese, softened to room temperature

  • ⅓ cup granulated sugar

  • 1 teaspoon vanilla extract

For the Chocolate Filling:

  • ¾ cup mini chocolate chips or finely chopped semisweet chocolate

  • ¼ cup granulated sugar

  • 2 tablespoons unsweetened cocoa powder

  • 1 teaspoon ground cinnamon (optional, but traditional)

  • 2 tablespoons butter, melted (to help the filling stick)

For Assembly and Topping:

  • 1 large egg (for egg wash)

  • 1 tablespoon milk or water (to thin the egg wash)

  • 2 tablespoons coarse sugar or granulated sugar for sprinkling

Preparing the Dough

  1. In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until completely smooth and creamy. This usually takes about 2–3 minutes.

  2. Add the sugar and vanilla extract. Beat for another 30 seconds until well blended.

  3. Gradually add the flour and salt to the mixture. Stir gently or mix on low speed until the dough just comes together. Avoid over-mixing to keep the dough tender.

  4. Divide the dough into two equal portions. Flatten each into a disc about 1 inch thick.

  5. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling helps firm the dough, making it easier to roll.

Preparing the Chocolate Filling

  1. In a small bowl, combine the chopped chocolate (or mini chocolate chips), sugar, cocoa powder, and cinnamon. Mix well.

  2. Set aside until ready to fill the dough.

Rolling and Filling the Rugelach

  1. Lightly flour a clean work surface. Remove one dough disc from the refrigerator and roll it into a 12-inch circle, about ⅛ inch thick.

  2. Brush the surface lightly with melted butter.

  3. Sprinkle half of the chocolate filling mixture evenly over the dough, leaving a small border around the edges.

  4. Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges, like slicing a pizza.

  5. Starting at the wide end of each wedge, roll the dough tightly toward the center point to form a crescent shape.

  6. Place the rolled rugelach on a parchment-lined baking sheet, tip-side down, to prevent unrolling during baking.

  7. Repeat the process with the second disc of dough and remaining filling.

Preparing the Egg Wash

  1. In a small bowl, beat the egg with 1 tablespoon of milk or water.

  2. Lightly brush each rugelach with the egg wash.

  3. Sprinkle coarse sugar over the tops for a sweet, crunchy finish.

Baking

  1. Preheat your oven to 350°F (175°C).

  2. Bake the rugelach for 20–25 minutes or until they are golden brown and crisp.

  3. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serving and Storing

Serve your chocolate rugelach slightly warm or at room temperature. Store them in an airtight container for up to 5 days. They also freeze well for longer storage.

These chocolate rugelach are buttery, tender, and filled with sweet chocolate layers, making them a delightful treat for holidays, gatherings, or everyday indulgence.

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