Description
Classic chocolate rugelach with a tender cream cheese dough, filled with rich cocoa-sugar, melted chocolate, and nuts, then rolled into flaky, irresistible crescents.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 cup unsalted butter, cold and cubed
8 oz cream cheese, cold
1 tsp vanilla extract
1/3 cup brown sugar
2 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1 cup finely chopped chocolate or mini chocolate chips
1/2 cup chopped walnuts or pecans
1 egg, beaten (for egg wash)
2 tbsp powdered sugar (optional, for dusting)
Instructions
1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add cream cheese and vanilla; mix until a soft dough forms.
4. Divide dough into two discs, wrap, and chill for at least 1 hour.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll one dough disc into a 10-inch circle.
7. In a small bowl, mix brown sugar, cocoa powder, and cinnamon.
8. Sprinkle half of the cocoa mixture evenly over the dough.
9. Top with half of the chopped chocolate and nuts.
10. Cut circle into 12 wedges and roll each wedge from wide end to tip.
11. Place rugelach seam-side down on baking sheet.
12. Brush with egg wash.
13. Bake for 22–25 minutes until lightly golden.
14. Cool slightly and dust with powdered sugar if desired.
Notes
Keep dough well-chilled to maintain flaky layers.
Use dark chocolate for a richer flavor.
Rugelach can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 11g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chocolate rugelach, Jewish pastry, chocolate pastry, holiday baking