Decadent Chocolate Rugelach

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This creamy, crumbly, Chocolate Rugelach recipe is absolutely decadent and easier to make then it might seem! If you haven’t had Rugelach before, it is a delicious flaky pastry (sometimes referred to as a soft -cookie) filled with a creamy mixture! This dessert originated in Eastern Europe, primarily in Jewish communities. It’s a wonderful treat to make for Hannukah, or for other holiday festivities, or just because you love chocolate (who doesn’t love chocolate?)  Keep reading to find out our simple method for making this insanely decadent treat!

The rugelach pastry recipe involves a lot of wonderfully rich and creamy ingredients (ahem…lots of butter) that you simply can’t skimp out on. However, while making your own pastry may seem difficult, you may find that this simple method helps you surprise and impress yourself!  You can do it!

To start out, sift together the flour and the salt. Set these aside. Next, combine your softened butter and cream cheese in a mixing bowl and beat together for 1 minute on medium speed, or  until it’s all blended. If you follow a  gluten free diet (many of readers do) you can swap out regular flour for this King Arthur Measure-for-Measure flour.

Add the sugar into the buttery mixture, and continue beating until it’s completely incorporated, about 3 minutes. Once the sugar is combined, start adding in the flour mixture in small amounts until everything is mixed.

Divide the dough into 4 equal portions, scopping each one out onto a square of plastic wrap. Knot each portion up into it’s own little bundle and refrigerate them all for one hour. This will make the dough easy to work with (always a good thing!)

After your pastry bundles have chilled, pre-heat your oven to  to 350 degrees. Line a baking sheet with parchment paper or prepare a baking stone.

You’ll also want to prepare a lightly floured surface, where you’ll roll out each ball of dough until its about 1⁄4 inch thick.

Use a pizza cutter or long knife to cut the circles into 8 wedges.

Now your pastry is essentially done! Time to add your creamy chocolate filling. It’s really easy. You ready?

Chop up your favorite brand of chocolate chips. Sprinkle the chocolate all over each wedge. Done! If you want to, you can also add toasted, chopped nuts or dried fruit.

Next is the fun part. Carefully roll up each triangle into a little bundle. Start with the wide part of the triangle and roll inwards, so that the narrow point ends up on top. Press it together a little bit to secure the shape. If you have kids in the house, they might really enjoy helping with this part!

Once you’ve made all of your pasties into little crescent shapes, lay them out on the baking stone or pan, with about two inches between each one. In a small bowl, mix together egg white and water to create an egg wash, and gently brush this over the top of your Chocolate Rugelach.

Then sprinkle some Turbinado sugar on top, for good measure. The egg white and sugar will give your rugelach a nice bit of crispness on that first bite.

Place them in the pre-heated oven and bake for 26 to 28 minutes (or until golden brown.)

Are you drooling yet? I am! As with all pastry, this one is best enjoyed when it’s as fresh as possible, so plan to make it the day of your special event (or just the day you want to eat them). Enjoy!

What are some traditional holiday desserts that you love this time of year?


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Decadent Chocolate Rugelach

  • Author: Trish Corlew


This decadent Chocolate Rugelach is wonderful to make for Hannukah (or even Christmas!) It’s crispy and flaky with a gloriously creamy chocolate filling! Use this simple, from-scratch recipe to make and enjoy it for yourself.



1 cup (2 sticks) unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1⁄4 cup sugar
2 cups all purpose flour
1⁄4 teaspoon salt
1 cup semi-sweet chocolate chips, finely chopped
1 egg, white only
1 teaspoon water
2 tablespoons turbinado sugar


1. Sift together the flour and salt.
2. In a mixing bowl, beat butter and cream cheese for 1 minute on medium or until blended.
3. Add the sugar to the butter mixture and continue beating until the sugar is completely
incorporated, about 3 minutes.
4. Add the flour in small amounts and beat just until mixed.
5. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap and refrigerate
for one hour.
6. When ready to prepare, preheat oven to 350 degrees. Line a baking sheet with
parchment paper or prepare a baking stone.
7. On a lightly floured surface, roll out each ball of dough until about 1⁄4 inch thick. Use a
pizza cutter or long knife to cut the circles into 8 wedges.
8. Top each wedge with chopped chocolate and roll up from the widest end to the point.
9. Place the crescents on the baking sheet about 2 inches apart.
10. In a small bowl, whisk together the egg white and water. Brush the egg wash over each
pastry and sprinkle with turbinado sugar.
11. Bake for 26 to 28 minutes or until golden brown.

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