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Chocolate Rugelach

A delightful pastry with a blend of buttery dough and rich chocolate filling, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Baking, Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2.5 cups 2½ cups all-purpose flour Provides structure and flakiness.
  • 6 tablespoons 6 tablespoons sugar Enhances the dough's flavor.
  • 0.25 teaspoon Heaping ¼ teaspoon salt Balances sweetness.
  • 1 cup 1 cup (2 sticks) cold unsalted butter, cut into 1-inch chunks Essential for a tender crust.
  • 6 oz 6 oz cold cream cheese, cut into 1-inch chunks Adds tang and softness.
  • 1 large 1 egg yolk Binds the ingredients together.
For the Filling
  • 8 oz 8 oz semi-sweet chocolate, roughly chopped High-quality chocolate adds depth.
  • 0.5 cup ½ cup sugar Provides sweetness for the filling.
  • 0.25 teaspoon ¼ teaspoon salt Balances the sweetness.

Method
 

Make the Dough
  1. Place the flour, sugar, and salt in a food processor. Pulse to combine.
  2. Add the cold butter and cream cheese along with the egg yolk. Process until a slightly crumbly mass forms (20 to 30 seconds).
  3. Transfer the dough to a clean surface and knead lightly. Shape into a rectangle and cut into four equal portions.
  4. Flatten each piece into a ½ inch thick rectangle, wrap in plastic wrap, and refrigerate for at least one hour.
Make the Filling
  1. Melt the chopped chocolate in a microwave or a double boiler, stirring until fully melted.
  2. Mix in sugar and salt until combined.
Roll the Cookies
  1. Remove one dough portion from the fridge. Roll it into an 8 by 11-inch rectangle.
  2. Spread about ¼ cup of the chocolate filling over the dough, leaving a ¼-inch border.
  3. Roll the dough tightly from one long side into a cylinder and chill on a baking sheet.
  4. Repeat with remaining dough and filling, then chill for 20 to 30 minutes.
Preheat the Oven
  1. Preheat the oven to 375°F (190°C).
Slice and Bake
  1. Slice off uneven ends of the chilled dough rolls.
  2. Slice each roll into 1-inch wide pieces and place them seam side down on the baking sheet.
  3. Bake for 18 to 20 minutes or until lightly golden. Allow to cool before transferring to a wire rack.

Notes

Chill both butter and cream cheese to create a tender texture. Customizing fillings is encouraged. Don't overprocess the dough to prevent tough rugelach. Rolling technique matters for a beautiful swirl.