Satisfy Your Sweet Tooth with This Chocolate Rugelach Recipe

close up shot of woman holding basket of chocolate rugelach

Rugelach is a classic kosher treat to be enjoyed any time of year, especially around the holidays. While these pastries may look like they could only be crafted in a bakery, it’s easy to make them at home. Here’s a great chocolate rugelach recipe for you to try this season.

Chocolate Rugelach Ingredients

To prepare the rugelach dough, you’ll need:

  • 8 oz of cream cheese (softened)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of granulated sugar
  • 2 cups of all-purpose flour
  • 1 cup of unsalted butter (softened)
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of kosher salt

Rugelach cookies can have a variety of fillings inside, but nothing satisfies a sweet craving quite like warm and gooey chocolate. Here’s what you’ll use for the filling:

  • 6 oz of 70% cocoa dark chocolate (finely chopped)
  • 2 tablespoons of cocoa powder
  • 2 tablespoons of brown sugar

You’ll also need one large egg for an egg wash to top your chocolate rugelach before baking. If you’d like your rugelach on the sweeter side, feel free to use Demerara sugar or cinnamon as a topping. For softer cookies, add one tablespoon of heavy cream to your egg wash.

Preparing the Chocolate Rugelach

Once you have your ingredients ready, follow these steps:

1. Place your cream cheese and butter inside a food processor or stand mixer. Mix until the ingredients are fully combined before adding the flour, sugars, and salt. Keep mixing until the ingredients have been incorporated, then add the vanilla. Mix until the ingredients have formed into a smooth ball of dough. 

2. Move the dough to a flat surface and use a knife to cut it into four pieces, each one shaped like a rectangle. Wrap the pieces in plastic wrap and chill them in the fridge for at least one hour, or until the dough is firm. 

3. Get your filling prepared before the dough is finished chilling. Melt the dark chocolate using either a microwave or stovetop, then add the brown sugar and cocoa powder into the same bowl. Mix to incorporate the ingredients. If desired, you can also add cinnamon to this mixture for an extra kick.

4. After removing your dough from the fridge, dust your work surface with some extra flour. Roll out one piece with a rolling pin and spread some of the chocolate filling on top, leaving about a ¼-inch border along all four edges. Starting from the bottom, wrap the dough into a log. 

5. Gently place your first log seam-side down on a baking sheet lined with parchment paper, then repeat Step 4 with your remaining dough pieces. Move the pieces to the refrigerator to chill for 30 minutes. While you’re waiting, preheat your oven to 350°F.

6. Remove your logs from the fridge and use a knife to cut them into one-inch pieces. Beat your large egg in a small bowl with a whisk to prepare the egg wash, which you’ll use to brush the miniature logs. Sprinkle any other desired topping afterward.

7. Let your chocolate rugelach bake for 20 minutes, or until the tops of the cookies are golden brown. Remove from the oven and allow the cookies to cool for a few minutes before tasting.

How to Store Leftover Rugelach

If you’re lucky enough to have any of these tasty morsels left over, place them in an airtight container. They’ll stay fresh for three days at room temperature or two weeks in the refrigerator. 

Visit Sarah’s Tent for All Kinds of Kosher Meals

At Sarah’s Tent, you can find all the ingredients you need to make the perfect rugelach. We also offer a variety of freshly-made pastries every day in our kosher bakery, including Hanukkah favorites like sufganiyot. At the Deli counter, mouth-watering kugels and kosher fresh meat dishes await you. Stop by our grocery store or visit our website to start your order.


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