Description
Indulge in the irresistible joy of homemade chocolate rugelach—a flaky, buttery pastry filled with gooey chocolate. Perfect for breakfast, dessert, or a special treat, this recipe combines simple ingredients with easy-to-follow steps for a bakery-style experience at home.
Ingredients
Scale
- For the Dough:
- 1 cup (225g) unsalted butter, softened
- 8 ounces (225g) cream cheese, softened
- 2 cups (250g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- For the Filling:
- 1 cup (175g) high-quality dark or semi-sweet chocolate, finely chopped or in chips
- 1/2 cup (60g) finely chopped nuts (optional)
- 1 tablespoon cinnamon sugar (optional)
- For the Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated or coarse sugar (optional)
Instructions
- Prepare the Dough:
- Cream the butter and cream cheese together in a bowl until smooth.
- Gradually mix in the flour and sugar until a soft dough forms.
- Add vanilla extract and mix briefly to combine.
- Divide the dough into two portions, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- Finely chop chocolate or use chocolate chips.
- Optional: Mix chocolate with chopped nuts and cinnamon sugar for added flavor.
- Roll and Fill:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out one portion of dough on a floured surface into a 10-inch circle.
- Brush with melted butter and evenly spread the chocolate filling over the surface, leaving a small border.
- Slice the circle into 12 equal triangles, like a pizza.
- Starting from the wide end, roll each triangle toward the tip to form a crescent shape.
- Place rugelach seam-side down on the baking sheet.
- Bake:
- Brush each pastry with beaten egg and sprinkle with sugar.
- Bake for 20–25 minutes or until golden brown.
- Let cool for 5–10 minutes before serving.
Notes
- Ensure the dough is thoroughly chilled for easier handling and flakier texture.
- Experiment with fillings: add dried fruits, flavored chocolates, or a drizzle of caramel for a twist.
- Rugelach can be frozen before or after baking for longer storage.
- Prep Time: 1 hour (including chilling time)
- Cook Time: 25 minutes
- Category: Dessert, Breakfast, Snack
- Cuisine: Jewish, Eastern European
Nutrition
- Serving Size: 2 pastries
- Calories: 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 2g
Keywords: Chocolate rugelach, homemade pastry, Jewish dessert, rugelach recipe, chocolate-filled pastry