Description
This Chocolate Rugelach recipe yields tender, flaky crescent-shaped pastries filled with a rich bittersweet chocolate and cinnamon mixture. Made with a cream cheese and butter dough, these traditional Jewish cookies are the perfect sweet treat to enjoy with coffee or tea. They require chilling time to develop the dough’s texture and enhance the flavors, then are baked until golden and delightful.
Ingredients
For the Dough
- 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
For the Chocolate Filling
- 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
For the Topping
- Egg wash (1 egg beaten with a splash of water or milk)
- 3 tablespoons granulated sugar
Instructions
- Make the Rugelach Dough: Place the flour, granulated sugar, and salt in a food processor and pulse about 10 seconds to combine. Add the cold diced cream cheese, cold diced butter, and vanilla extract, then pulse until the mixture resembles coarse, damp crumbs. Transfer dough to a work surface and knead very briefly just until it comes together and is no longer crumbly.
- Chill the Dough: Divide the dough into 2 equal pieces and shape each into a flattened disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
- Prepare the Chocolate Filling: Add chopped bittersweet chocolate, dark brown sugar, and ground cinnamon to the food processor and pulse until the chocolate is finely ground and mixture is combined. Divide this filling into 2 equal portions and set aside. Melt the ¼ cup butter and keep separate for assembling.
- Assemble the Rugelach: Line a baking sheet with parchment paper. On a floured surface, work with one dough disc at a time; roll it into a 14-inch (35 ½ cm) circle and trim rough edges evenly. Brush half the melted butter over the dough circle. Sprinkle half of the chocolate filling evenly over the butter and lightly press to help it adhere.
- Cut and Roll: Using a pizza cutter, slice the dough into 16 equal wedges. Starting at the wide end of each wedge, roll up towards the point to form crescent shapes. Place each rolled piece point-side down on the prepared baking sheet. Repeat this assembly with the second dough disc and remaining filling.
- Chill Again: Cover the assembled rugelach and refrigerate for at least 1 hour up to 2 days to firm before baking. This step helps maintain shape and texture during baking.
- Bake the Rugelach: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Arrange 16 rugelach about 1 inch (3 cm) apart. Brush each pastry with egg wash and sprinkle granulated sugar over them.
- Bake to Perfection: Bake for 16 to 18 minutes until golden brown and slightly puffed. Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Bake remaining batches similarly.
- Serve and Store: Enjoy freshly baked rugelach warm with your favorite coffee or tea. Best eaten the same day. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- Cold butter and cream cheese are essential to achieve a flaky dough texture.
- Chilling the dough before and after assembly improves handling and final cookie shape.
- If you don’t have a food processor, you can mix the dough by hand, cutting butter into flour mixture with a pastry cutter.
- Using bittersweet chocolate balances sweetness and enriches flavor.
- Rugelach are best eaten fresh but can be stored for up to 2 days at room temperature.
- For a different filling, try substituting nuts, jam, or raisins for the chocolate mixture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
