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A platter of Chocolate Rugelach.
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Chocolate Rugelach Recipe
Prep Time
50 mins
Cook Time
18 mins
Chill Time
2 hrs
Total Time
3 hrs 8 mins
 

My Chocolate Rugelach recipe makes tender, flaky pastries filled with spiced bittersweet chocolate—perfect for Hanukkah or any sweet occasion!

Servings: 32 cookies
Author: Gemma Stafford
Ingredients
Rugelach 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) brick-style cream cheese , cold and diced
  • ¾ cup (6 oz/170 g) butter , cold and diced
  • 1 teaspoon vanilla extract
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
Rugelach Topping
  • Egg wash
  • 3 tablespoons granulated sugar
Instructions
To Make the Rugelach Dough

  1. Place the flour, sugar and salt in the food processor and pulse for about 10 seconds to combine.

  2. Add in the cream cheese, butter and vanilla extract and pulse until the mixture resembles coarse, damp crumbs.
  3. Transfer to a work surface and very briefly knead the dough until it just comes together and is no longer crumbly.
  4. Divide the dough into 2 equal pieces, shape each piece into a flattened disc, wrap well and refrigerate for at least 1 hour and up to overnight.
To Make the Chocolate Filling
  1. Add the chopped chocolate, brown sugar and cinnamon to the food processor and pulse until the chocolate is ground. Divide into 2 equal portions and set aside.
  2. Set the melted butter aside in a separate bowl.
To Assemble the Rugelach Cookies
  1. Line a baking sheet with parchment paper.

  2. 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.

  3. Brush the dough with half of the melted butter, then sprinkle with one of the portions of chocolate mixture, pressing this into the dough a bit to help it stick.
  4. Using a pizza cutter, cut the circle into 16 wedges.
  5. Roll up each wedge starting with the large end and transfer to the prepared baking sheet, pointed end down.
  6. Refrigerate the rugelach while you assemble the remaining cookies.
  7. Once rolled, cover the rugelach and chill for at least 1 hour (and up to 2 days) before baking.
To Bake the Rugelach
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Arrange 16 rugelach 1-inch (3 cm) apart on the sheet and brush with the egg wash followed by a sprinkle of sugar.
  3. 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.

  4. Enjoy freshly baked with a cup of coffee or tea! Best eaten the day they are baked but leftovers can be kept in an airtight container at room temperature for up to 2 days.