Chocolate Rugelach

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My rich Chocolate Rugelach is your delicious go-to for Hanukkah, the holiday season in general, or anytime you’re craving a mouthwateringly tender chocolate-filled pastry! My Chocolate Rugelach recipe is a delectable treat, whether you grew up with it or you’ve never tasted it before! When I was first introduced to Classic Rugelach years ago, I fell in love with the dough–so crisp on the outside and buttery and soft inside, brimming with flavorful filling. When testing this recipe, I quickly learned how much easier it is to work with cold dough. You have to chill it for at least one hour, but overnight is best. The longer chill time ensures that the butter and cream cheese are solid, so they’ll melt slowly when baking and make the pastry extra tender. Cold dough is also much simpler to cut and roll.

• My recipe makes it easy: You’ll be thrilled at how simple it is to turn out these bakery-style treats.
• Flaky pastry: Cream cheese and butter pair up to create the most delectable flaky pastry.
• Unbeatable filling: Spiced bittersweet chocolate for the win.
• Traditional goodness: I love baking a recipe people have been enjoying for generations. For more time-tested treats, check out my Dutch Banketstaaf and Italian Panettone.
• Satisfying! These delightful twists give you layer upon layer of rich flavor and texture. So satisfying to make, and to eat!

Table of Contents

• What are Chocolate Rugelach?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Rugelach
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Pastry Recipes

What are Chocolate Rugelach?

Chocolate Rugelach is a variation of the traditional Jewish pastry typically filled with raspberry or apricot jam and a nut or poppy seed filling. Chocolate Rugelach are small, tender and flaky rolled twists made with buttery, tangy, cream cheese-based dough, rich bittersweet chocolate, and cinnamon filling mixed with nuts, and finished with a crunchy sugar topping. Chocolate Rugelach is a modern example of a traditional recipe that originated in Eastern European Jewish communities. The name comes from the Yiddish word for “twist.” Rugelach is often served at many holidays and events, particularly during Jewish holidays like Hanukkah. You’ll love them to give as gifts, and at Hanukkah or any holiday party.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Food processor (optional)
• Baking sheet
• Parchment paper
• Rolling pin
• Wire cooling rack

Key Ingredients and Substitutes

For the Rugelach Dough

All-purpose flour

• All-purpose flour has a protein content of 8-11% which gives it the right amount of gluten development to create a good structure but a tender texture.
• Substitute: You can use the same amount of pastry flour if you prefer.
  • For a gluten free option, use an equal amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.

Granulated sugar

• Granulated sugar sweetens the dough. As the filling is sweet and there is a sugar topping, the amount of sugar used in the dough itself is minimal.
• Additionally, granulated sugar helps with the browning.
• Substitute: Use an equal amount of coconut sugar if you prefer.

Salt

• Salt enhances the flavor and balances the sweetness of the cookie.

Brick-style cream cheese

• Brick-style cream cheese gives rugelach its iconic tang.
• Importantly, cream cheese creates a rich, supple dough that yields soft rugelach.
• Use cold, full-fat cream cheese for the best results.
• Substitute: You can use an equal amount of Neufchatel cheese. It will yield a dough that’s lighter than dough made with cream cheese.

Butter

• Butterfat gives the pastry flakiness. While baking, the pieces of cold butter release steam, which pushes apart the dough into layers.
• The butter coats the flour, inhibiting gluten development and making it more tender.
• Additionally, butter gives the dough a rich flavor.
• Substitute: You can use the same amount of solid coconut oil, but note that this will give your pastry a subtle coconut taste.

Vanilla extract

• Vanilla acts as a seasoning, accenting the butter, cream cheese, and chocolate flavors.
• Substitute: You can use the same amount of Vanilla Bean Paste.

For the Chocolate Filling

Bittersweet chocolate

• Bittersweet chocolate gives deep, rich chocolate flavor without cloying sweetness.
• When the ground bittersweet chocolate melts, it forms delightfully thin layers.
• Substitute: For a sweeter, milder flavor, use the same amount of chopped semisweet chocolate or semi-sweet chips (note that chips won’t melt as smoothly as chopped chocolate).

Dark brown sugar

• Dark brown sugar brings a warm, molasses sweetness to the filling.
• Importantly, the dark brown sugar also makes the filling moist.
• Substitute: You can use an equal amount of light brown sugar if you’d like.

Cinnamon

• Cinnamon adds warm, intriguing spice to the filling.
• Additionally, cinnamon is a traditional rugelach ingredient, and gives this pastry its classic flavor.
• Substitute: For a citrus taste, use 1/8 teaspoon of cardamom instead.

Butter

• Melted butter creates a moisture barrier and allows the filling to stick to the dough without soaking through.
• Additionally, butter helps create rugelach that’s crispy, not soggy.
• Substitute: You can use the same amount of coconut oil, but it will change the flavor.

For the Rugelach Topping

Egg wash

• Brushing egg wash (one egg beaten with 1 tablespoon of milk) gives the rugelach a golden-brown color and an attractive, shiny crust.
• Additionally, the egg wash helps the sugar adhere to the rugalach.

Granulated sugar

• Granulated sugar adds a touch of extra sweetness.
• Importantly, the sugar with the egg wash creates a golden, crunchy coating.
• Substitutes: Use an equal amount of coarse (sanding) sugar for an even sparklier, more crunchy coating.
  • You can also use an equal amount of cinnamon sugar for another layer of flavor.

How to Make Chocolate Rugelach

To Make the Rugelach Dough

1. Start the dough: Place the flour, sugar, and salt in the food processor and pulse for about 10 seconds to combine.
2. Mix in remaining ingredients: Add in the cream cheese, butter, and vanilla extract and pulse until the mixture resembles coarse, damp crumbs.

3. Knead: Transfer to a work surface and very briefly knead the dough until it just comes together and is no longer crumbly.
4. Divide and chill dough: Divide the dough into two equal pieces, shape each piece into a flattened disc, wrap well in plastic wrap and refrigerate for at least one hour and up to overnight.

To Make the Chocolate Filling

5. Make filling: Add the chopped chocolate, brown sugar, and cinnamon to the food processor and pulse until the chocolate is ground. Divide into two equal portions and set aside.

6. Prep melted butter: Set the melted butter aside in a separate bowl.

To Assemble the Rugelach Cookies

7. Prepare pan: Line a baking sheet with parchment paper.
8. Roll out the dough: Working with one portion of dough at a time, on a floured surface, roll the dough into a 14-inch (35 ½ cm) circle, then trim away any rough edges.
9. Brush with butter and spread on filling: Brush the rugelach dough with half of the melted butter, then sprinkle with one of the portions of the chocolate mixture, pressing this into the dough a bit to help it stick.

10. Cut into wedges: Using a pizza cutter, cut the circle into 16 wedges.

11. Roll and place on sheet: Roll up each wedge starting with the large end and transfer to the prepared baking sheet, pointed end down.

12. Assemble remaining rugelach: Refrigerate the rugelach while you assemble the remaining cookies.
13. Chill rugelach: Once rolled, cover the rugelach and chill for at least one hour (and up to two days) before baking.

To Bake the Rugelach

14. Prepare to bake: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
15. Add egg wash and sugar: Arrange 16 rugelach 1-inch (3 cm) apart on the sheet and brush with the egg wash, followed by a sprinkle of sugar.

16. Bake: Bake for 16-18 minutes, until golden brown, then let cool for 5 minutes on the pan before transferring to a wire rack to cool completely while you bake off the remaining dough.

17. Serve and enjoy: Enjoy with a cup of coffee or tea!

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Put your dough in the fridge for 20 minutes before rolling it out if it’s sticky and difficult to work with.
• Gently pulse the chocolate, or it may heat up and melt in the food processor. You want the chocolate to remain finely ground, but crumbly, or it will be too difficult to spread into a thin, even layer.
• Quick chill: If your chocolate does start to melt and clump, refrigerate it for 20 minutes, and then briefly pulse again.
• Brush the melted butter to the edges of the dough, as it will create a barrier to keep the filling from soaking through. Also, spread your filling evenly, taking care not to make it too thick at the edges.
•  Make more: If you like this recipe, be sure to check out our recipe for Classic Rugelach!

Make-Ahead and Storage Instructions

Make-ahead tips

• The dough discs can be made and frozen for two months. Defrost them in the refrigerator overnight before using.
• The assembled, unbaked crescents can be frozen on a parchment-lined baking sheet and then transferred to an airtight container.
  • Defrost in the refrigerator overnight before baking.

How to store leftovers

• Store these cookies in an airtight container at room temperature for up to 2 days.
• For more extended storage, the baked rugelach can be frozen in a single layer on a parchment-lined baking sheet, then transferred to an airtight container for up to two months.
  • Defrost at room temperature for about one hour.

FAQs

Can I make this rugelach gluten-free?

• Yes, you can make this rugelach gluten-free.
• In place of the all-purpose flour, use a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

How do I make sure my rugelach keeps its shape?

• Rugelach can lose their shape while baking if the dough is too warm. Chill the rolled rugelach for at least one hour before baking.
• Take care not to roll your dough too thin. Roll out the dough to a 14-inch (35 1/2 cm) circle.

What are some mix-ins and variations I can try with this recipe?

• Mix 1/2 cup (2.5 oz/70 g) of dried cranberries or cherries (chop if large) into the rugelach chocolate filling mixture.
• Instead of the chocolate-cinnamon filling, you can spread a thin layer of Nutella chocolate hazelnut spread over the buttered dough.
• Spread peanut butter or almond butter over the buttered dough, and sprinkle with mini chocolate chips or cocoa powder.
• In place of cinnamon, use an equal amount of Pumpkin Pie Spice.

More Hanukkah Recipes

• Hanukkah Apple Fritters
• Homemade No-Yeast Donuts
• Potato Knish
• Hanukkah Jelly Donut (Sufganiyah)
• Incredible Chocolate Babka

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