Chocolate Rugelach Recipe

Chocolate Rugelach are a not too sweet Jewish cookie, often rolled up like a croissant or jelly roll, that can be filled with a myriad of fillings. Perfect little bites meant to go with coffee or tea, this chocolate rugelach recipe version is always a winner.

Any rugelach recipe is a winner, but this chocolate rugelach recipe is super good!

Chocolate Rugelach cookies, often misspelled as rugala, though rugelach is the correct spelling, are a pie crust lover’s delight.

A Jewish cookie, they are often served during Hanukkah and almost any other occasion.

Perfect for eating with your cup of tea or coffee, these not overly sweet pastries are also perfect as a light dessert after a heavy meal.

Little twists are what they translate to in Yiddish.

Made with so many different fillings-I gave you a browned butter apricot long ago-but now it’s time to explore this chocolate rugelach recipe.

Keep in mind though that all fillings taste delightful and you really should make a batch just to find your own favorite.

The good thing is that this recipe is made into 4 rolls so you could do each different if you prefer.

Rugelach are often made in a crescent shape and each section is rolled into a circle like pie crust.

Since I am not the best at rolling pie crust, I prefer this jelly roll shape better.

Commonly rugelach are sprinkled with a mixture of jam, cinnamon sugar and nuts.

My dad’s favorite was poppy seed filling or apricot, but you don’t see poppy seed very much anymore.

So good, but this rugelach dough is just sprinkled with a chocolate filling composed of brown sugar, cocoa powder and finely chopped chocolate.

I tried chocolate chips, but think that the finely chopped chocolate melts better.

Since cookie season has officially arrived I thought it time to revisit this cookie.

Rugelach were not common on our table growing up as my mother never made them.

They were often on our temple’s table for Oneg Shabbat-a sweet table after Friday night services that all were welcome to eat off of.

I don’t know who made them, but I can tell you who enjoyed them!

As an adult, I figured it was time to try my hand at baking a batch, even though rugelach are now easily found in any grocery store.

That being said, I must tell you that mine are better!

How to Make Rugelach:

Begin by lining a rimmed baking sheet with parchment paper.

Next up is making the dough-easily done-just trust me on this!

My version and most, contain cream cheese and butter. Make sure they are at room temperature because they beat up nice and fluffy when they are.

Many recipes call for two sticks of butter but this cream cheese dough only calls for one and it rolls out fine.

The rugelach dough will be thin and pie-crust like. Add the extra stick and you will have a more traditional dough that is much richer.

After the butter mixture is whipped well with the paddle attachment in the bowl of a stand mixer, add in 1/2 teaspoon of vanilla and then start adding the all-purpose flour that has been combined with a pinch of salt.

Some like making rugelach dough in a food processor but I think it creams better in the mixer.

After the dough is made, divide it into 4 equal pieces and wrap it in plastic wrap. Place in the fridge for about an hour before rolling out.

When ready to shape, lightly flour your surface and using a rolling pin, working with one piece at a time, roll each ball into a rectangle about 12″ long and 4″ wide.

If you choose you can roll this into a thin circle, just like pie dough, and then cut each round, using a pizza cutter, into 12 wedges.

Continue as below but just shape each wedge into a crescent shape.

To make your rugelach more sweet you can spread the rectangle with Nutella and then sprinkle with the cocoa chocolate mixture.

I recommend this!

But using just the chocolate cocoa mixture is perfectly fine!

Use your favorite kind of chocolate-I like grating Trader Joe’s large bars of dark chocolate, but semi-sweet or milk chocolate is good, too.

The choice is up to you!

How to Shape Rugelach:

Beginning with the long end, roll up into a tight log just as you would a jelly roll.

Using a sharp knife, slice each log into 12 pieces that are about 1″ slices.

Place on the prepared sheet pans, 24 to a sheet.

Continue in the same way with the remaining dough.

Brush well with a thin layer of egg wash and then sprinkle the top of the dough with a cinnamon sugar mixture, but if you prefer some texture, turbinado sugar looks great, too.

Just don’t leave out the cinnamon because I think it gives rugelach its special flavor.

Bake until golden brown and let the baking pan cool on a wire rack before removing the rugelach.

These are easily stored in an airtight container and can also be frozen, baked or not.

Israeli rugelach is often yeast based, making the rugelach more of a croissant-like dough.

I prefer this American version best because to me they are more like a cookie.

Looking to add to your cookie repertoire this season?

Give rugelach a try. Everyone will be happy!

Need a Few More?

Hanukkah Recipes (Think Latkes and Other Good Things!)

Babka Rugelach

Mandel Bread (Jewish Biscotti)

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