Chocolate Rugelach Recipe

Chocolate Rugelach is truly one of those pastries that captivates at first bite — with layers of buttery, crisp dough spiraling around a rich, gooey chocolate filling, it’s everything you crave in a sweet treat and more. Each bite balances flaky texture with deep cocoa flavors and a delicate cinnamon warmth, instantly conjuring memories of family gatherings or cozy afternoons. Whether you’re treating yourself or sharing with friends, this classic Jewish pastry always finds its way onto the table (and hearts) of anyone who tries it.

Ingredients You’ll Need

The beauty of Chocolate Rugelach is how a handful of carefully chosen ingredients combine to create something spectacular. Each ingredient, from the rich butter to the bold cocoa powder, plays an essential role in building the taste, texture, and signature swirl of every bite.

• All-purpose flour: Supplies the structure and body for that flaky, tender dough.
• Salt: Just a pinch sharpens every flavor and keeps the pastry from tasting flat.
• Unsalted butter (cold and cubed): Gives that melt-in-your-mouth richness and perfectly crisp layers.
• Cream cheese (cold and cubed): The secret ingredient for tang, softness, and dreamy texture in the dough.
• Granulated sugar: Adds a touch of sweetness to every bite and helps with browning.
• Vanilla extract: A splash ties all the flavors together and adds warmth.
• Cocoa powder: Provides the robust, bittersweet chocolate backbone for the swirl.
• Finely chopped dark chocolate or mini chocolate chips: Delivers pockets of molten, melty chocolate in the filling.
• Brown sugar: Brings out deep caramel notes and helps create that gooey center.
• Cinnamon: A dusting infuses warmth and complements the chocolate beautifully.
• Egg (beaten): For brushing the tops, creating a lovely glossy finish.
• Milk: Mixed with the egg for a richer egg wash that helps the pastry shine.
• Sugar (for sprinkling): Optional, but adds delightful crunch and sparkle on top!

How to Make Chocolate Rugelach

Step 1: Make the Dough

Begin by whisking together your flour and salt in a large bowl. Add your cold, cubed butter and cream cheese, then cut them in — either with a pastry cutter, two knives, or your fingertips — until the mixture looks like coarse crumbs. The goal here is to keep everything cold, so you get that perfect tenderness and flakiness later. Stir in the sugar and vanilla extract until a dough forms. Shape the dough into two disks, wrap them up, and let them chill in the fridge for at least an hour. This is a great time to set up your workspace and get excited!

Step 2: Prepare the Chocolate Filling

While the dough is chilling, stir together the cocoa powder, finely chopped dark chocolate (or mini chips), brown sugar, cinnamon, and a pinch of salt in a small bowl. This mixture is what takes Chocolate Rugelach from good to unforgettable, so feel free to use the very best chocolate you can — it makes all the difference.

Step 3: Roll Out and Fill the Dough

Dust your counter with flour and roll out one dough disk into a thin rectangle, aiming for about 1/8 inch thickness. Evenly sprinkle half the chocolate filling over the surface, reaching as close to the edges as possible for that stunning swirl all the way through. Gently press the filling into the dough so it sticks when you roll.

Step 4: Roll and Slice the Rugelach

Starting from a long edge, tightly roll the dough up into a jelly roll log. If the dough gets too soft or sticky to work with, pop it in the fridge for 10 to 15 minutes — cold dough slices more neatly and bakes up better. Once chilled, use a sharp knife to cut the log into 1-inch pieces, placing each piece cut side down on a parchment-lined baking sheet.

Step 5: Egg Wash and Bake

Whisk together the egg and milk, then brush the tops of the rugelach pieces generously. This step ensures that gorgeous golden, glossy finish we all adore. For extra crunch and sparkle, sprinkle the tops with a little sugar. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, or until your Chocolate Rugelach are deeply golden and fragrant. Let them cool on a wire rack, resisting the urge to sneak a bite while they’re piping hot!

How to Serve Chocolate Rugelach

Garnishes

Sometimes the best finish is simplicity itself — a delicate dusting of powdered sugar over your cooled Chocolate Rugelach transforms them into little bakery jewels. For an extra touch of decadence, drizzle with a thin stream of melted dark chocolate or scatter with finely chopped toasted nuts for some crunch and contrast.

Side Dishes

Chocolate Rugelach truly shines alongside a cup of strong coffee or tangy black tea. For a larger spread, pair with a platter of fresh berries, a scoop of vanilla ice cream, or even a citrusy fruit salad to balance out that gorgeous chocolate richness.

Creative Ways to Present

Pile your Chocolate Rugelach high on a vintage cake stand at your next brunch, or present them in pretty cellophane bags tied with ribbon as heartwarming homemade gifts. For festive occasions, arrange them in a spiral on a platter for a playful touch and easy sharing.

Make Ahead and Storage

Storing Leftovers

Chocolate Rugelach keeps beautifully in an airtight container at room temperature for up to 3 days. To maintain their signature crisp-tender bite, tuck in a piece of parchment paper between layers. They’re perfect for snacking, coffee breaks, and lunchbox surprises!

Freezing

These treats freeze remarkably well: Once baked and cooled completely, arrange your Chocolate Rugelach in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to two months. Thaw overnight at room temperature for best results.

Reheating

If you love your Chocolate Rugelach a bit warm and melty, simply pop them in a 300°F (150°C) oven for about 5 minutes. They’ll taste as fresh as the day they were baked, with a renewed crispness and soft, melty centers.

FAQs

Can I use milk chocolate instead of dark chocolate in the filling?

Absolutely! You can swap in milk chocolate chips or finely chopped milk chocolate for a sweeter, creamier bite. Just keep in mind the overall dessert will be a little less intense and rich compared to the classic bittersweet contrast of dark chocolate rugelach.

What if I don’t have a pastry cutter for the dough?

No worries — you can use two knives in a crisscross motion or simply pinch the butter and cream cheese into the flour with your fingertips. Just work quickly so the mixture stays nice and cold, which is key for flaky dough.

Can I prepare the dough or filling ahead of time?

Yes! Both dough and filling can be made up to 48 hours in advance. Keep the dough disks tightly wrapped in the fridge and the filling in an airtight container or zip-top bag. Then, assemble and bake whenever you’re ready.

How do I prevent my rugelach from unrolling during baking?

To keep those charming spirals intact, make sure you roll the dough tightly and chill the unbaked log before slicing. Placing each piece cut-side down on the baking sheet also helps the pastry hold its shape.

Can I make Chocolate Rugelach gluten-free?

Yes! Substitute a high-quality 1-to-1 gluten-free flour blend for the all-purpose flour. Since gluten-free dough can be a bit more tender, chill it well and handle gently during rolling and shaping.

Final Thoughts

There’s nothing quite like sharing a tray of homemade Chocolate Rugelach — each bite generously swirled with chocolate, each layer unfolding with cozy nostalgia and pure joy. If you’re passionate about baking or simply want to try your hand at a storied classic, I wholeheartedly encourage you to give these a try. You’ll be amazed at how quickly they disappear!

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