Chocolate Rugelach is a delightful treat that combines flaky pastry with rich, indulgent chocolate in every bite. The buttery dough, rolled thin and filled with a luscious chocolate mixture, bakes to golden perfection in just 25 minutes. Each cookie offers a satisfying crunch on the outside, giving way to a soft, melt-in-your-mouth center. With a hint of sweetness and a touch of warmth, these bite-sized delights are perfect for any occasion, from cozy mornings to festive gatherings.
Preparing these cookies is a breeze, with just 30 minutes of prep and an hour of chilling time to ensure the perfect texture. The result? A batch of 64 irresistible rugelach, each one a tiny masterpiece of flavor and texture. Whether you’re sharing them with friends or savoring them solo, these cookies are sure to bring joy and comfort with every bite. Their rich aroma and decadent taste make them a standout treat you’ll want to make again and again.
Ingredients for Chocolate Rugelach
- Dough:
- ▢ 2 cups (250 g) all-purpose flour
- ▢ ¼ cup (50 g) granulated sugar
- ▢ ¼ heaping teaspoon table salt
- ▢ 1 cup (226 g) unsalted butter (very cold, cut into 16 pieces)
- ▢ 6 oz (170 g) cream cheese (very cold, cut into 16 pieces)
- ▢ ⅓ cup (80 g) sour cream
- Chocolate Filling:
- ▢ 8 oz (226 g) semisweet chocolate (chopped or broken into small pieces)
- ▢ ¼ cup (50 g) brown sugar
- ▢ ¼ -½ teaspoon ground cinnamon (optional, adjust to taste)
- ▢ ⅛ teaspoon salt
- Topping:
- ▢ 1 egg (any size)
- ▢ 1 teaspoon water
- ▢ Coarse sugar or nonpareil sprinkles (optional, for decorating)
Step-by-Step Instructions
- Prepare the Dough: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter, cream cheese, and sour cream. Pulse until the mixture is crumbly with small butter and cream cheese pieces remaining (do not overwork).
- Shape and Chill: Transfer the dough to a clean surface. Gently work the crumbs into a log. Divide into 4 equal portions, flatten into disks (½-1” thick), wrap in plastic wrap, and refrigerate for at least 1 hour (up to 5 days).
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Filling: Melt the chocolate in the microwave in 20-second intervals, stirring in between, until smooth. Stir in brown sugar, cinnamon, and salt. The mixture will look grainy (this is normal). Set aside.
- Roll and Fill: Take one dough disk from the fridge. On a lightly floured surface, roll it into a 10” circle. Spread ¼ of the chocolate filling thinly over the dough. Cut into 16 wedges (like a pizza).
- Shape Rugelach: Starting from the wider end, roll each wedge into a crescent shape. Place on the prepared baking sheet, spacing them 2” apart.
- Add Topping: Whisk the egg with water to make an egg wash. Brush each rugelach lightly and sprinkle with coarse sugar or nonpareils.
- Bake: Bake on the center rack for 25 minutes, or until golden brown. Let cool completely on the baking sheet before serving.
Storage and Reheating Tips
Store your Chocolate Rugelach in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. To reheat, pop them in a 300°F (150°C) oven for 5-10 minutes to restore their crispness and warmth.
Serving Suggestions
These rugelach are perfect with a cup of coffee or tea for a cozy treat. For a dessert platter, pair them with fresh berries or a dollop of whipped cream. They also make a lovely addition to holiday cookie boxes or brunch spreads.
Recipe Variations
Feel free to get creative with the filling! Swap the semisweet chocolate for dark or milk chocolate, or add chopped nuts like walnuts or pecans. You can also experiment with fruit preserves, such as apricot or raspberry, for a tangy twist. For a savory version, try filling with pesto and grated cheese.
Time-Saving Tips
If you’re short on time, prepare the dough a day ahead and let it chill overnight. You can also freeze the rolled and filled rugelach before baking—just add a few extra minutes to the baking time when ready to cook. Using pre-chopped chocolate or chocolate chips can also speed up the process.
Equipment Guidance
A food processor makes this recipe a breeze, but if you don’t have one, use a pastry cutter or your fingertips to blend the butter and cream cheese into the flour mixture. A rolling pin and pizza cutter are essential for shaping and cutting the dough, while a pastry brush helps evenly apply the egg wash.
Chocolate Rugelach
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ heaping teaspoon table salt
- 1 cup unsalted butter very cold and cut into 16 pieces
- 6 oz cream cheese very cold, cut into 16 pieces
- ⅓ cup sour cream
Chocolate filling
- 8 oz semisweet chocolate
- ¼ cup brown sugar
- ¼ -½ teaspoon ground cinnamon optional, I usually use ¼ teaspoon but add more for a stronger taste
- ⅛ teaspoon salt
Topping
- 1 egg any size
- 1 teaspoon water
- Coarse sugar or nonpareil sprinkles optional but recommended
Instructions
- Combine flour, sugar, and salt in the basin of a food processor² (see note if you don’t have a food processor) and pulse to combine.
- Sprinkle butter and cream cheese pieces over the top, add sour cream, and and pulse just into butter and cream cheese are cut into the dough. The mixture should still be quite crumbly and you will have chocolate chip-sized pieces of butter and cream cheese remaining. This is normal, don’t over-work your dough (see post or video for visual, if needed)!
- Transfer dough to a clean surface and work the crumbs together gently (don’t over-handle or the warmth of your hands will start to melt the butter) to form a log.
- Divide into 4 equal portions, flatten each into a disk that’s ½-1” thick. Wrap in plastic wrap and refrigerate for at least one hour and up to 5 days.
- When dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare your chocolate filling
- Chop or break chocolate bar into small pieces and heat in the microwave in 20-second intervals, stirring in between, until completely melted.
- Add brown sugar, ground cinnamon, and salt and stir until combined. Mixture will appear grainy, this is normal (the “grain” from the sugar will disappear when the rugelach bakes) Set aside.
- Working with one disk at a time, remove one round of dough from the fridge and transfer to a clean, lightly floured surface. Roll into a 10” circle and immediately spread ¼ of the chocolate mixture in a thin layer over the circle.
- Use a pizza cutter or knife to cut the dough into 16 even wedges (I cut mine just like I’m cutting a pizza).
- Starting from the larger side, roll one wedge over itself to form the rugelach and transfer to prepared baking sheet. Work quickly to roll each of the wedges as the chocolate will begin to harden fast and will make it difficult for you. However, even if the chocolate begins to solidify it should have been spread thinly enough that it should easily break as you roll and the rugelach should still look nice!
- Space cookies at least 2” apart on baking sheet.
- Prepare egg wash by whisking together egg with one teaspoon of water. Use a pastry brush to gently brush each cookie then sprinkle with coarse sugar or nonpareils.
- Transfer to 350F (175C) preheated oven and bake in the center rack for 25 minutes or until golden brown.
- Allow to cool completely on baking sheet before enjoying.