Chocolate Rugelach
These buttery, flaky crescent-shaped pastries are filled with a rich chocolate spread and toasted nuts for the perfect bite-sized treat.
Ingredients
- •8 ounces (225g) cream cheese, softened
- •1 cup (225g) unsalted butter, softened
- •1/4 cup (50g) granulated sugar
- •2 cups (250g) all-purpose flour
- •1/4 teaspoon salt
- •1/2 cup (150g) chocolate hazelnut spread or high-quality chocolate spread
- •1/4 cup (30g) finely chopped walnuts or pecans
- •1 large egg, beaten (for egg wash)
- •2 tablespoons coarse sugar (for sprinkling)
Instructions
- 1
In a large bowl, cream together the softened cream cheese and butter until smooth.
- 2
Add the sugar and salt, mixing until combined, then gradually fold in the flour until a soft dough forms.
- 3
Divide the dough into three equal balls, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
- 4
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 5
On a lightly floured surface, roll one dough disk into a 9-inch circle.
- 6
Spread a thin layer of chocolate spread over the dough and sprinkle with a portion of the chopped nuts.
- 7
Cut the circle into 8 even wedges using a pizza cutter or sharp knife.
- 8
Starting from the wide outer edge, roll each wedge tightly toward the center point to create a crescent shape.
- 9
Place the rugelach on the prepared baking sheets, brush with the beaten egg, and sprinkle with coarse sugar.
- 10
Bake for 20 to 25 minutes, or until the pastries are golden brown, then transfer to a wire rack to cool completely.
💡 Chef tips
- Keep the dough cold; if it becomes too soft to handle while rolling, pop it back in the fridge for 10 minutes.
- You can prepare the dough up to two days in advance and keep it refrigerated until you are ready to roll and bake.
- Store the finished rugelach in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
✅ How it should turn out
The finished rugelach should have a crisp, golden-brown exterior that shatters upon biting, revealing a tender, buttery interior with a warm, gooey chocolate center.