Chocolate Rugelach Recipe (2024)

HomeRecipesDessertsCookiesChocolate Rugelach

Kelly Senyei

Posted: November 28, 2018

from 11 votes

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A not-so-secret ingredient in this recipe for Chocolate Rugelach guarantees these little treats will be a big hit with cookie lovers of all ages.

Chocolate Rugelach Recipe (2)

Rugelach and I go way back, back to the holidays of my childhood, when my siblings and I would scarf down batch after batch of jam-filled rugelach at my Hungarian grandmother’s house.

She would purchase the rugelach, or “little twists” as it translates to in Yiddish, from a local European bakery, but their distinctive shape and oh-so-flaky texture were impossible to forget.

Chocolate Rugelach Recipe (3)

I’ve done my best to recreate that perfect pairing of flaky cream cheese dough and filling of your choice. Julian got his mom’s sweet tooth, and he’s been requesting the little “chocky cookies” overflowing with a mix of shaved semisweet and bittersweet chocolates. (I love this combination, as it guarantees the filling won’t be overly sweet.)

Chocolate Rugelach Recipe (4)

This recipe makes nearly 50 of the croissant-shaped sweets, but they’re only a few bites each, so don’t let the high yield overwhelm you.

If you’re looking to save a little time, you can freeze the unbaked rugelach then defrost them and bake off batches as needed. They taste just as great on days 2, 3 and 4 as they do the day they’re made, so don’t hesitate to use this recipe as your go-to make-ahead dessert for the holidays.

Chocolate Rugelach Recipe (5)

Becausethey maintain their stellar flavor and texture, these chocolate rugelach are also a great option for packaging up and gifting, no matter how far the destination!

Chocolate Rugelach Recipe (6)

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Dessert

Thecookie crazecontinues, with this week’s recipe starring bittersweet chocolate chunks rolled into flaky cream cheese dough for the ultimate Chocolate Rugelach.

Author: Kelly Senyei

4.55 from 11 votes

Chocolate Rugelach Recipe (7)

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 48 Rugelach

Print Recipe

Ingredients

For the cream cheese dough:

  • 1 (8-oz.) package cream cheese, cold and cubed
  • 2 sticks unsalted butter, cold and cubed
  • 2 1/2 cups flour, plus additional for rolling out the dough
  • 1/2 teaspoon salt

For the chocolate filling:

  • 1 Tablespoon cinnamon
  • 1/2 cup sugar
  • 6 ounces bittersweet chocolate, cut into small pieces or shavings
  • 4 Tablespoons butter, melted
  • 1 large egg, whisked with 1 Tablespoon water

Instructions

  • Make the dough by combining the cream cheese, butter, flour and salt in the bowl of a food processor. Blend the ingredients together until the fat becomes evenly dispersed within the flour and it begins to form into a ball.

  • Remove the dough from the food processor (squeezing it into a ball as needed) then place it in a bowl. Cover the bowl with plastic wrap then refrigerate the dough for one hour or up to one day.

  • Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.

  • Combine the cinnamon and sugar in a small bowl. Set it aside.

  • Lightly flour your work surface, then using a rolling pin, roll it into a circle about 1/8-inch thick. (The dough will be very hard, so it's best to first beat it down with a rolling pin to flatten it slightly. It will loosen up as it comes to room temperature.)

  • Immediately brush the rolled out dough with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon-sugar mixture. Sprinkle one-fourth of the chocolate onto the dough, pressing it lightly into the dough.

  • Cut the dough into 12 wedges.

  • Roll each wedge up, starting from the thickest end, until you form a crescent shape.

  • Repeat the rolling, topping and shaping process with the other three pieces of dough.

  • Place the rugelach on a parchment paper-lined baking sheet and refrigerate it for 30 minutes. (You can also freeze the rugelach at this point for later use.)

  • Preheat the oven to 350ºF.

  • Brush the tops of the rugelach with the egg wash then sprinkle them with additional cinnamon-sugar.

  • Bake the rugelach for 18 to 22 minutes or until golden brown. Transfer the rugelach to a cooling rack to cool completely.

  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 77kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 48mg, Potassium: 33mg, Sugar: 3g, Vitamin A: 95IU, Calcium: 10mg, Iron: 0.6mg

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Recipe adapted from BellaOnline.

Chocolate Rugelach Recipe (2024)

FAQs

What is chocolate rugelach made of? ›

Thin layers of enriched pastry, rolled up with a dark chocolate filling, baked till golden brown, and brushed in a light sugar syrup. It almost sounds like too much, but trust me, it's just right.

What ethnicity is rugelach? ›

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland.

What does rugelach mean in Yiddish? ›

Yiddish for “little twists” or “rolled things,” rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike. They descend from an Eastern European pastry known as kipfel, which is a croissant-like cookie made with flour, butter, sour cream, sugar, and yeast.

How long does rugelach last? ›

How long will my Rugelach last? Our Rugelach are very hearty, they stay fresh unrefrigerated for about three days. However, If you want them to last longer, putting them in a plastic bag in the fridge will keep them fresh for from 8 to 10 days.

What is the difference between babka and rugelach? ›

Babka is a yeast bread that is rolled with chocolate filling. It's usually made in a loaf pan. Rugelach is rolled like croissants. The main differences between the two of them are their shape and the type of dough they use.

Should rugelach be refrigerated? ›

Serve warm or at room temperature. Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.

Why do Jews eat rugelach? ›

One of Israel's favourite pastries, the rugelach can be traced back to the Hungarian kifli, Austrian kipferin and Polish rogal. Some people believe that Austria was the birthplace of rugelach, where it was made to commemorate the expulsion of the Turks.

What is the difference between American and Israeli rugelach? ›

From a good friend of mine who is Israeli, I learned that traditional rugelach in Israel is always made with chocolate, while among American Jews it's made using jam. "As rugelach has always been a favorite of mine, I decided to take this classic dessert and put my spin on it.

What is a fun fact about rugelach? ›

Rugelach is a type of pastry that originated in the Jewish communities of Poland. It is popular in Israel and among Jews around the world. Rugelach is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds.

Is rugelach Ashkenazi? ›

Rugelach (or Ruglulach) is a Jewish pastry of Ashkenazi origin and is made with a cream cheese dough and different fillings that can include raisins, walnuts, cinnamon, chocolate, or apricot jam preserve.

When should I eat rugelach? ›

Cream cheese fillings are also a popular choice and make these little bites of deliciousness even more decadent and melt-in-your-mouth. Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round, and makes a lovely gift to give to celebrate Hannukah or any other holiday.

How many calories in a chocolate rugelach? ›

: DELANCEY DESSERT, HAND ROLLED RUGELACH, CHOCOLATE
NameAmountUnit
Energy208kcal
Protein4.17g
Total lipid (fat)12.5g
Carbohydrate, by difference20.83g
9 more rows

Can you reheat rugelach? ›

Storage: Store in an airtight container, at room temperature, for up to 3 days. To refresh, place the rugelach on a sheet pan and reheat at 300 degrees until warm.

Can rugelach be frozen after baking? ›

To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil.

Where did the chocolate rugelach come from? ›

Rugelach is a type of pastry that originated in the Jewish communities of Poland. It is popular in Israel and among Jews around the world. Rugelach is made by rolling a triangle of dough around a sweet filling, such as nuts, chocolate, jam, or poppy seeds.

What does rugelach taste like? ›

Rugelach have a similar taste to tiny, buttery croissants but with a harder texture. And, the filling is fruity, crunchy, and filled with cinnamon.

What is chocolate babka made of? ›

Sweet Dough – The recipe starts with a fabulous dough that includes sugar, eggs, and butter for the ultimate in richness. Chocolate Filling – Finely chopped chocolate is mixed with cinnamon, sugar, and then butter is cut in to make a chocolate crumble of sorts that melts beautifully into swirls in the finished bread.

What is the difference between a croissant and a rugelach? ›

However, while the croissant remained plain to be eaten with butter or cheese, the Rugelach was seen as more of a dessert pastry, being filled with an assortment of fruit jams or poppy seed pastes.

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