Name: Chocolate Rugelach Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 3 h 8 min
Cuisine: Jewish
Ingredients: 1 ⅔ cup (8 ⅓ oz/236 g) all-purpose flour; 3 tablespoons granulated sugar; ½ teaspoon salt; ¾ cup (6 oz/170 g) cream cheese, cold and diced; ¾ cup (6 oz/170 g) butter, cold and diced; 1 teaspoon vanilla extract; 1 cup (6 oz/170 g) bittersweet chocolate, chopped; ⅓ cup (2 oz/57 g) dark brown sugar; 1 teaspoon ground cinnamon; ¼ cup (2 oz/57 g) butter, melted; Egg wash (1 egg beaten with a splash of water or milk); 3 tablespoons granulated sugar

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If you ever dreamt of a pastry that’s flaky, buttery, and filled with luscious chocolate, you’re going to fall head over heels for this Chocolate Rugelach Recipe. This timeless treat combines a tender cream cheese dough rolled around a rich, spiced chocolate filling, creating those perfectly bite-sized crescents that melt in your mouth. It’s a dessert that’s equal parts nostalgic and sophisticated, making it a favorite to share at family gatherings or cozy weekend brunches. Trust me, once you make this Chocolate Rugelach Recipe, it’s going to become one of your beloved go-to sweets that everyone asks for again and again.

Ingredients You’ll Need

The image shows two clear food processor bowls on a white marbled surface side by side. In the first bowl on the left, there are many separate layers: chunks of dark brown chocolate pieces, light to medium brown clumps of brown sugar piled on one side, a heap of cinnamon powder with a warm orange-brown color, and some creamy off-white batter visible towards the bottom edges, all unmixed. In the second bowl on the right, the mixture is fully blended into a rough, crumbly, deep brown powder with a uniform texture, covering the entire inside. Photo taken with an iphone --ar 4:5 --v 7

This Chocolate Rugelach Recipe shines because of its simple, high-quality ingredients. Each one plays a vital role in building the perfect balance of flavor, texture, and that dreamy golden color that makes these pastries irresistible.

All-purpose flour (1 ⅔ cup): The base for the dough, giving it that tender yet sturdy structure.
Granulated sugar (3 tablespoons): Sweetens the dough just enough without overpowering the filling.
Salt (½ teaspoon): A tiny pinch to enhance all the flavors.
Cream cheese (¾ cup, cold and diced): Adds lush moisture and a delicate tang that makes the dough remarkably tender.
Butter (¾ cup cold diced + ¼ cup melted): Crucial for flakiness and richness, both in the dough and for brushing over the filling.
Vanilla extract (1 teaspoon): Brings warmth and depth to the dough’s flavor.
Bittersweet chocolate (1 cup, chopped): The star of the filling, balancing sweetness with slight bitterness for complexity.
Dark brown sugar (⅓ cup): Adds richness and a hint of molasses that pairs wonderfully with cinnamon.
Ground cinnamon (1 teaspoon): Spices up the filling with an inviting warmth.
Egg wash (1 egg + 3 tablespoons granulated sugar): Creates a shiny, sugary crust that’s simply mouthwatering once baked.

How to Make Chocolate Rugelach Recipe

Step 1: Prepare the Rugelach Dough

Begin by pulsing the all-purpose flour, granulated sugar, and salt in a food processor to blend. Then add the cold cream cheese, diced butter, and vanilla extract, pulsing until the texture resembles coarse, damp crumbs. Transfer this mixture onto a work surface and knead just until the dough comes together—it should no longer be crumbly but avoid overworking it, which can make it tough. Shape the dough into two discs, wrap them, and chill in the refrigerator for at least one hour to firm up.

Step 2: Make the Chocolate Filling

While the dough chills, combine the chopped bittersweet chocolate, dark brown sugar, and ground cinnamon in the food processor, pulsing until the chocolate is finely ground and the mixture is uniform. This filling is the magical bite of this Chocolate Rugelach Recipe, combining soft sweetness with a warm hint of spice. Set it aside and keep your melted butter within reach for assembling.

Step 3: Roll and Assemble the Rugelach

On a lightly floured surface, roll one dough disc into a 14-inch circle and trim the edges neatly. Brush the surface with half of the melted butter, then sprinkle half the chocolate filling evenly over the dough, pressing it gently into the surface to help it stick. Using a pizza cutter, slice the circle into 16 wedges. Starting from the wide end, roll each wedge into a crescent shape and transfer them onto a parchment-lined baking sheet, placing each with the pointed end down. Refrigerate the assembled rugelach for at least one hour and up to two days before baking.

Step 4: Bake to Perfection

Preheat your oven to 350°F (180°C). Arrange the rugelach about an inch apart on a parchment-lined sheet. Brush each pastry with egg wash made from a beaten egg mixed with granulated sugar, which will give the cookies a beautiful golden sheen and a sweet crunchy top. Bake for 16 to 18 minutes until they turn golden brown and smell absolutely divine. Let them cool on the pan briefly before moving to a wire rack to cool completely. Repeat with the remaining dough and filling.

How to Serve Chocolate Rugelach Recipe

A silver round tray holds two rows of golden brown, small crescent-shaped cookies with visible dark specks, showing a crispy, slightly textured surface. The cookies are spread evenly across the tray, with some edges darker and a little browned. Around the tray, there are two clear glass cups filled with light brown coffee topped with foamy milk. A vintage silver utensil with intricate handles rests on top of a soft, crumpled blue cloth on the side. All items are placed on a white marbled surface with faint gray patterns. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These charming pastries are lovely on their own, but to elevate their presentation, dust them lightly with powdered sugar just before serving for a touch of snowy sweetness. You can also drizzle some melted white chocolate over the top for extra decadence and visual appeal. Fresh berries alongside will add freshness and a pop of color that contrast the warm, rich pastries beautifully.

Side Dishes

Chocolate Rugelach are perfect with a cup of steaming coffee or tea, making for a cozy afternoon treat. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a simple but indulgent dessert experience. Fresh fruit preserves can be served on the side to add brightness and a tangy balance to the richness of the rugelach.

Creative Ways to Present

Arrange your chocolate rugelach on a rustic wooden board or a decorative platter in a circular pattern to highlight their crescent shape. For festive occasions, add edible gold leaf accents or sprinkles of finely chopped nuts to the tops before baking. Wrapping individual rugelach in parchment with a ribbon makes delightful gifts or party favors that look as thoughtful as they taste.

Make Ahead and Storage

Storing Leftovers

If you have leftover rugelach, store them in an airtight container at room temperature for up to two days. This ensures they keep their tender, flaky texture and irresistible flavor without drying out. Avoid refrigerating, as it can toughen the pastry.

Freezing

You can freeze both the unbaked rolled rugelach and the baked cookies. For unbaked, freeze on the baking sheet until firm, then transfer to a freezer-safe container. Bake from frozen with an extra few minutes added to the cooking time. For baked rugelach, freeze in an airtight container and thaw at room temperature before enjoying.

Reheating

To revive the fresh-baked feel, warm rugelach in a preheated 300°F (150°C) oven for about 5 to 7 minutes if stored at room temp. This will refresh the flakiness and lightly melt the chocolate, making each bite heavenly all over again.

FAQs

Can I use a different type of cheese instead of cream cheese?

Cream cheese is key to the dough’s tender, flaky texture and subtle tang in this Chocolate Rugelach Recipe. Using other cheeses may change the dough’s consistency and flavor. For best results, stick with brick-style cream cheese as directed.

What type of chocolate works best for the filling?

Bittersweet chocolate is ideal because it balances the sweetness and provides depth. You can experiment with semisweet if you prefer a sweeter profile, but avoid milk chocolate as it may be too sweet and affect the filling’s texture.

How long can I refrigerate the dough before baking?

The dough can be wrapped and refrigerated for up to 24 hours or even 2 days once rolled and filled. This makes it perfect to prepare ahead of time and bake fresh when you’re ready to enjoy.

Is it okay to freeze baked rugelach?

Absolutely! Baked rugelach freeze well and thaw beautifully. Just be sure to store them tightly sealed to prevent drying out and heat gently before serving.

Can I make this Chocolate Rugelach Recipe gluten-free?

You can try substituting a gluten-free all-purpose flour blend, but keep in mind that texture may vary slightly. It’s best to choose a blend that includes xanthan gum for the dough to hold together properly.

Final Thoughts

I truly hope you enjoy making and sharing this Chocolate Rugelach Recipe as much as I do. Its buttery, chocolate-filled crescents are not just a treat but a comforting little celebration in every bite. This recipe invites you to slow down, gather loved ones, and enjoy a sweet moment together. So grab your ingredients, pour your favorite beverage, and get ready to bake some magic that will fill your kitchen with irresistible aromas and your heart with joy.