Chocolate Rugelach
Flaky, cream cheese pastry rolled up with a rich chocolate and cinnamon filling makes these bite-sized treats utterly irresistible.
Ingredients
- •1 cup unsalted butter, softened (226g)
- •8 ounces cream cheese, softened (227g)
- •1/4 cup granulated sugar (50g)
- •1/2 teaspoon salt
- •1 teaspoon pure vanilla extract
- •2 cups all-purpose flour (250g)
- •1/2 cup unsalted butter, melted (113g)
- •1/2 cup granulated sugar (100g)
- •1/3 cup unsweetened cocoa powder (33g)
- •1 teaspoon ground cinnamon
- •1 cup semisweet chocolate chips, finely chopped (170g)
- •1 egg beaten with 1 tablespoon water for egg wash
- •Coarse sugar for sprinkling
Instructions
- 1
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- 2
Add the quarter cup of sugar, salt, and vanilla extract, mixing until fully combined.
- 3
Gradually add the flour and mix on low speed just until a soft dough forms.
- 4
Divide the dough into four equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
- 5
In a small bowl, whisk together the melted butter, half cup of sugar, cocoa powder, and cinnamon to form a paste.
- 6
Preheat your oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- 7
Roll out one disk of chilled dough on a lightly floured surface into a 9-inch circle.
- 8
Spread a quarter of the chocolate mixture evenly over the circle, then sprinkle with a quarter of the chopped chocolate.
- 9
Cut the circle into 12 equal wedges like a pizza, using a knife or pizza cutter.
- 10
Roll up each wedge tightly starting from the wide outer edge to the tip, and place them point-side down on the prepared baking sheets.
- 11
Repeat the rolling, filling, and shaping process with the remaining three disks of dough.
- 12
Brush the tops of the rugelach with the egg wash and sprinkle generously with coarse sugar.
- 13
Bake for 20 to 25 minutes, or until the pastry is golden brown and flaky.
- 14
Transfer the rugelach to a wire rack to cool completely before serving.
💡 Chef tips
- Keep the dough well-chilled between batches so the butter doesn't melt, which ensures a flaky crust.
- You can freeze the unbaked assembled rugelach on a tray and then store them in a freezer bag for up to two months; bake straight from frozen, just adding a few extra minutes to the bake time.
- Store baked rugelach in an airtight container at room temperature for up to 4 days.
✅ How it should turn out
The finished chocolate rugelach are golden-brown and flaky on the outside with a tender, buttery interior and a rich, gooey chocolate-cinnamon swirl.