If you’ve never baked Chocolate Rugelach at home, get ready to fall in love with the process as much as the final treat! These delightfully flaky, buttery cookies twist together a dreamy cream cheese dough with a snuggly cinnamon-sugar and chocolate chip filling. Whether you’re whipping them up for a holiday, a cozy weekend, or just because, Chocolate Rugelach have a wonderful way of turning any moment into something truly special and sweetly memorable.
Ingredients You’ll Need
Chocolate Rugelach starts with pantry staples, but each ingredient truly shines – working together to deliver that signature tender pastry, hint of tang, and a burst of chocolate in every bite. Don’t rush the chilling; the buttery dough yields the best texture when it’s very cold, giving you layer upon irresistible layer!
- All-purpose flour: The backbone of the dough, providing structure and just the right amount of chew.
- Salt: Balances the sweetness and enhances all the flavors in the rugelach.
- Unsalted butter (cold, cut into pieces): Essential for that flaky, pastry-like texture – cold butter is a must!
- Cream cheese (cold, cut into pieces): Adds richness and a slight tang that gives the dough its classic taste.
- Granulated sugar: Adds sweetness to both the dough and the filling, giving each bite a gentle crunch.
- Vanilla extract: Brings a warm, aromatic backbone to the pastry dough.
- Semi-sweet mini chocolate chips: The star filling, melting to create pockets of gooey, chocolatey joy.
- Granulated sugar (for filling): Sweetens and caramelizes, mingling with cinnamon for a cookie-like center.
- Ground cinnamon: Lends warmth and a little spice – pure comfort when paired with chocolate.
- Egg (beaten, for egg wash): Brushes over each rugelach for a glossy, golden finish.
- Coarse sugar (optional, for sprinkling): Adds a sparkling, crunchy touch to your finished rugelach.
How to Make Chocolate Rugelach
Step 1: Make the Dough
Start by pulsing together all-purpose flour and a pinch of salt in your food processor. This prepares the dry base and distributes the salt evenly. Next, toss in your cold cubes of butter and cream cheese, pulsing just until a rough dough begins to clump together – careful not to overwork it, as those chilly bits are what make Chocolate Rugelach melt-in-your-mouth flaky. Divide the dough, shape into two disks, wrap snugly in plastic, and refrigerate to firm up – patience is the secret here!
Step 2: Prepare the Filling
While your dough chills and relaxes, mix 1/4 cup of granulated sugar with the cinnamon in a small bowl. This combo is impossibly fragrant and will soon become the irresistible swirl inside every rugelach. Place the mini chocolate chips nearby so you’re set for rolling.
Step 3: Roll Out and Fill the Dough
Once the dough feels firm but roll-able (at least two hours), set your oven to 350°F (175°C) and line two baking sheets with parchment. On a lightly floured surface, roll one disk into a 12-inch circle – don’t stress about perfection; rustic edges add charm. Sprinkle half the cinnamon sugar and half the mini chocolate chips evenly over the top, then gently press the filling in with your hands or a rolling pin so it clings to the dough.
Step 4: Shape the Rugelach
Using a sharp knife or pizza cutter, slice the circle into 12 even wedges, just like a pizza. Working from the wide end, roll each wedge toward the tip to create perfect little crescents. Place each Chocolate Rugelach point-side down on the baking sheet so they keep their adorable swirl during baking.
Step 5: Finish and Bake
Brush each shaped rugelach with beaten egg to bring out that golden glow. For a final flourish, sprinkle with coarse sugar if desired. Slide your trays into the oven and bake for 20 to 25 minutes, until gorgeously golden and your kitchen smells absolutely heavenly. Let the rugelach cool on a wire rack so the chocolate sets and doesn’t ooze away.
How to Serve Chocolate Rugelach
Garnishes
While Chocolate Rugelach are delicious alone, a dusting of powdered sugar just before serving adds a festive flair and hints at the sweetness inside. For a more decadent touch, a drizzle of melted chocolate or white chocolate zigzagged over the tops is a show-stopper, perfect for holidays or impressing guests.
Side Dishes
Chocolate Rugelach shine beside a cup of strong coffee or a frothy cappuccino, making them a natural choice for afternoon snacks or brunch spreads. Try pairing with a scoop of vanilla ice cream or a simple dish of fresh berries for an elegant dessert platter everyone will remember.
Creative Ways to Present
Stack rugelach pyramid-style on a cake stand and sprinkle with coarse sugar for an eye-catching centerpiece. Or, tuck them in small paper boxes with ribbon for heartfelt homemade gifts – they always impress at cookie swaps! For parties, arrange Chocolate Rugelach in a circle, and fill the center with chocolate fondue or fruit for dipping, encouraging friends to gather and enjoy.
Make Ahead and Storage
Storing Leftovers
Pop cooled Chocolate Rugelach into an airtight container, and they’ll keep beautifully at room temperature for up to a week. If your kitchen is especially warm, you can refrigerate them to preserve the melt-in-your-mouth quality – just be sure to bring them to room temp before serving for best flavor.
Freezing
Chocolate Rugelach are freezer stars! Once baked and cooled, layer them between sheets of parchment in a freezer-safe container for up to two months. Simply thaw a few at a time when cravings strike or for unexpected guests – they’ll taste as fresh as the day you made them.
Reheating
For that just-baked warmth and aroma, pop thawed Chocolate Rugelach back in a 300°F (150°C) oven for 5 minutes. This revives the flakiness and brings the chocolate filling back to its gooey, tempting self. Microwave reheating works in a pinch, but a brief oven visit gives the best results.
FAQs
Can I make the dough ahead of time?
Absolutely! The dough for Chocolate Rugelach can be prepared up to three days in advance. Keep tightly wrapped in the fridge, then simply roll, fill, and bake when ready.
What’s the secret to extra flaky rugelach?
Keeping your ingredients cold and handling the dough as little as possible are key. Cold butter and cream cheese create delicate pastry layers as the rugelach bake, so chill out and work quickly!
Can I substitute a different filling instead of chocolate?
Yes! While Chocolate Rugelach is a crowd favorite, you can use fruit preserves, chopped nuts, or dried fruit in place of chocolate chips for endless variations. Feel free to customize based on your cravings or what you have on hand.
Why do my rugelach sometimes unroll in the oven?
Rolling the crescents tightly and placing them seam-side down helps them stay put. If you’re extra cautious, you can freeze the shaped rugelach for 10-15 minutes before baking to help them set.
How do I keep the dough from sticking when rolling?
A lightly floured surface and rolling pin work wonders. If needed, add a little extra flour as you go, but don’t overdo it, as too much can toughen the final pastry.
Final Thoughts
There’s nothing quite like sharing a batch of Chocolate Rugelach, still warm from the oven and brimming with love. If you’ve been searching for a new classic to add to your baking repertoire, give this recipe a whirl – and don’t forget to savor every blissful, chocolate-swirled bite!
Print
Chocolate Rugelach Recipe
- Total Time: 55 minutes (plus chilling time)
- Yield: 24 rugelach 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Rugelach, a traditional Jewish pastry that features a rich cream cheese dough filled with sweet cinnamon sugar and mini chocolate chips. These crescent-shaped treats are perfect for holidays or any time you crave a sweet, flaky dessert.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter (cold, cut into pieces)
- 8 ounces cream cheese (cold, cut into pieces)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Filling:
- 1 cup semi-sweet mini chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Finish:
- 1 egg (beaten, for egg wash)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Dough: In a food processor, pulse together the flour and salt. Add the cold butter and cream cheese and pulse until the mixture forms a dough. Divide into two disks, chill, then roll out.
- Make the Filling: Mix granulated sugar and cinnamon. Sprinkle over dough with chocolate chips, roll into crescents, and place on baking sheets.
- Bake: Brush with egg wash, sprinkle with coarse sugar, and bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Cool and Serve: Cool on a wire rack before serving.
Notes
- Store rugelach in an airtight container for up to a week or freeze for longer storage.
- Feel free to swap the chocolate for jam, nuts, or dried fruit for different variations.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 rugelach
- Calories: 140
- Sugar: 6g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
