Name: Easy Chocolate Rugelach-Delicious Jewish Pastries
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 24-32 rugelach
Ingredients: 2 ½ cups (325 grams) all-purpose flour; ¼ cup (50 grams) granulated sugar; ¼ teaspoon kosher salt; 8 ounces (226 grams / 2 sticks) cold unsalted butter, cut into chunks; 8 ounces (226 grams / 1 package) cold cream cheese, cut into chunks; 8 ounces (226 grams) high quality semi-sweet or bittersweet chocolate, roughly chopped; ¼ cup (50 grams) packed light brown sugar; ¼ teaspoon ground cinnamon (optional); 1 egg, beaten with 1 tablespoon water (for egg wash); 2 tablespoons granulated sugar; ¼ teaspoon ground cinnamon

Chocolate Rugelach, those delightful crescent-shaped cookies, have a magical ability to transport you to a place of pure indulgence. There’s something undeniably special about the tender, flaky pastry, lovingly swirled with a rich, decadent chocolate filling. It’s no wonder these cookies are a beloved treat, often gracing holiday tables and special occasion platters. What truly sets our Chocolate Rugelach apart is the perfect balance – not too sweet, with a satisfying depth of chocolate flavor that lingers on your palate. This recipe unlocks the secrets to achieving that irresistible texture and intense chocolate goodness, making every bite a moment of pure, unadulterated bliss. Get ready to create a batch of Chocolate Rugelach that will have everyone asking for the recipe!

Ingredients:

2 ½ cups (325 grams) all-purpose flour
¼ cup (50 grams) granulated sugar
¼ teaspoon kosher salt
8 ounces (226 grams / 2 sticks) cold unsalted butter, cut into chunks
8 ounces (226 grams / 1 package) cold cream cheese, cut into chunks
8 ounces (226 grams) high quality semi-sweet or bittersweet chocolate, roughly chopped
¼ cup (50 grams) packed light brown sugar
¼ teaspoon ground cinnamon (optional)
1 egg, beaten with 1 tablespoon water (for egg wash)
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon

Making the Dough

Combining Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon kosher salt. Make sure these dry ingredients are thoroughly combined before you move on to the wet ingredients. This ensures an even distribution of salt and sugar throughout the dough, contributing to a balanced flavor in your finished Chocolate Rugelach.

Incorporating Cold Fats

Add the cold, cubed unsalted butter and the cold, cubed cream cheese to the flour mixture. Now, this is where a bit of elbow grease comes in, or the help of a food processor if you prefer. If you’re doing this by hand, use a pastry blender or your fingertips to cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. It’s crucial that the butter and cream cheese remain cold throughout this process. This is what creates the flaky layers in your rugelach. If the butter and cream cheese become too warm, the dough will be greasy and won’t develop that desirable crispness. A food processor can speed this up considerably; simply pulse the dry ingredients with the butter and cream cheese until the desired texture is achieved. Be careful not to over-process, as you still want those little pockets of fat.

Forming the Dough and Chilling

Once the fat is incorporated, gradually add about 2 to 3 tablespoons of ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Don’t be tempted to add too much water; you’re looking for a shaggy dough that holds together when squeezed. Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling period is essential for relaxing the gluten, making the dough easier to roll out, and ensuring the fats stay cold, which is key for flakiness.

Preparing the Filling and Assembling the Rugelach

Making the Chocolate Filling

While the dough is chilling, prepare your delicious chocolate filling. In a medium bowl, combine the roughly chopped semi-sweet or bittersweet chocolate, ¼ cup packed light brown sugar, and the optional ¼ teaspoon ground cinnamon. If you’re opting out of cinnamon, simply combine the chocolate and brown sugar. Stir these ingredients together to ensure the brown sugar is evenly distributed amongst the chocolate pieces. This mixture will melt slightly as the rugelach bake, creating a rich, gooey chocolate center. Using high-quality chocolate will make a noticeable difference in the final flavor of your Chocolate Rugelach, so it’s worth the investment.

Rolling and Filling the Dough

When the dough is well-chilled and ready to work with, take one disc out of the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly, making it easier to roll. On a lightly floured surface, roll the dough into a circle, about 12 to 14 inches in diameter and approximately ¼ inch thick. Don’t worry if it’s not a perfect circle; rustic charm is part of the appeal! Sprinkle about half of your prepared chocolate filling evenly over the surface of the rolled dough, pressing it gently into the dough so it adheres. Try to keep the filling away from the very edges of the circle to prevent it from oozing out too much during baking.

Cutting and Rolling the Rugelach

Using a pizza cutter or a sharp knife, cut the dough circle into 12 or 16 equal wedges, like a pizza. Starting from the wider edge of each wedge, carefully roll the dough up towards the point. As you roll, you can gently encourage the dough to stretch a little to create a longer, thinner rugelach, but be careful not to tear it. If the dough starts to feel sticky, lightly flour your hands and the rolling surface. The goal is a beautiful crescent shape. Place the rolled rugelach seam-side down on a baking sheet lined with parchment paper, leaving a little space between each one as they will expand slightly during baking.

Baking and Finishing

Applying the Egg Wash and Sugar Sprinkle

Once all your rugelach are formed and placed on the baking sheet, it’s time for the finishing touches that give them a beautiful golden-brown hue and a touch of sparkle. In a small bowl, whisk together the beaten egg with 1 tablespoon of water to create your egg wash. Lightly brush the tops of each rugelach with this egg wash. This not only helps them brown evenly but also gives them a lovely sheen. In a separate small bowl, combine the remaining 2 tablespoons of granulated sugar with the remaining ¼ teaspoon of ground cinnamon. Generously sprinkle this cinnamon-sugar mixture over the egg-washed rugelach. This sweet, spiced topping is the perfect complement to the rich chocolate filling.

Baking to Golden Perfection

Preheat your oven to 375°F (190°C). Bake the Chocolate Rugelach for 20 to 25 minutes, or until they are golden brown and puffed. Keep a close eye on them during the last few minutes of baking, as oven temperatures can vary. The edges should be a nice deep golden brown, and the filling should be melted and slightly bubbly. If you notice any spots browning too quickly, you can loosely tent the baking sheet with foil. Once baked, remove the rugelach from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are absolutely divine when still slightly warm, but they also store well once fully cooled.

Conclusion:

I hope you’ve had as much fun exploring the delightful world of Chocolate Rugelach as I have! This recipe brings together the satisfying chewiness of a cookie with the rich decadence of chocolate in a perfect, bite-sized package. It’s a truly rewarding bake, offering a taste of traditional Jewish baking with a universally loved flavor profile. Don’t be intimidated by the rolling and shaping; the process is quite meditative and the results are incredibly worth it!

For serving suggestions, these little pastries are fantastic on their own, perhaps with a cup of coffee or tea. They also make a beautiful addition to a dessert platter, alongside other cookies or small cakes. For variations, consider adding a pinch of cinnamon to the chocolate filling for a subtle spice, or a swirl of raspberry jam for a fruity tang. You could also try a sprinkle of chopped nuts like walnuts or pecans in the filling for added texture. I encourage you to give this Chocolate Rugelach recipe a try. Embrace the process, have fun in the kitchen, and savor every delicious bite!

Frequently Asked Questions:

Can I make the dough for Chocolate Rugelach ahead of time?

Yes, absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Just ensure it’s well-wrapped in plastic wrap to prevent it from drying out. You might need to let it sit at room temperature for about 20-30 minutes before you can comfortably roll and shape it.

How should I store leftover Chocolate Rugelach?

Once cooled completely, store your Chocolate Rugelach in an airtight container at room temperature for up to 3-4 days. If you have a lot of rugelach, or if your climate is particularly warm and humid, you can also refrigerate them, though they might become a bit firmer. For longer storage, they freeze beautifully!