Pin it
This decadent chocolate rugelach recipe transforms simple ingredients into irresistible pinwheels of flaky pastry and rich chocolate filling. The cream cheese dough creates a tender yet sturdy base that cradles the melted chocolate mixture perfectly, resulting in a treat that's both elegant and comforting.
I first made these rugelach for a Hanukkah celebration years ago, and they've become my signature holiday treat. Even friends who aren't familiar with Jewish baking traditions request these chocolate-filled pastries year after year.
Ingredients
- Flour: Provides the structure while remaining tender through minimal handling
- Cream cheese: Creates that distinctive flaky texture rugelach is known for
- Cold butter: Adds richness and creates those beautiful layers when baked
- High-quality chocolate: Makes all the difference use the best semisweet or bittersweet you can find
- Brown sugar: Adds depth and moisture to the chocolate filling
- Optional cinnamon: Brings a subtle warmth that complements the chocolate beautifully
Step-by-Step Instructions
- Prepare the Dough:
- Pulse dry ingredients briefly in food processor then add cold butter and cream cheese chunks. The quick pulses prevent overworking the dough which keeps it tender. Form into rectangles rather than balls to give you a head start on the rolling process.
- Chill Properly:
- Refrigerate dough for at least an hour. This rest period allows the flour to hydrate and gluten to relax while the butter firms up. The cold dough will be easier to roll without sticking and will create flakier layers when baked.
- Create Perfect Chocolate Filling:
- Melt chocolate gently either in a double boiler or with short microwave bursts. Stirring between heating intervals prevents scorching. The brown sugar will make the mixture grainy but this texture creates a delightful contrast in the final pastry.
- Roll with Precision:
- Work with one dough portion at a time keeping others refrigerated. Roll into an exact 8by11 rectangle for consistent pastries. The thin layer ensures proper cookthrough and the perfect chocolatetodough ratio in every bite.
- Form Tight Rolls:
- Roll the dough immediately after spreading chocolate before it hardens. The tight cylinder creates those beautiful spirals that make rugelach so distinctive. Sealing the edge well prevents unraveling during baking.
Pin it
My grandmother taught me to make rugelach during winter holiday breaks, although her version used a walnut filling. Converting the recipe to chocolate was my own contribution to our family tradition, and the rich filling pairs perfectly with the tangy cream cheese dough.
The Perfect Texture Balance
The secret to exceptional rugelach lies in the contrast between the flaky exterior and the rich filling. When baked properly, the outside develops a slight crispness while the interior remains tender. This duality makes them irresistible and distinguishes homemade rugelach from commercial versions. The chocolate filling creates a delightful firm ribbon through each spiral that provides structure and incredible flavor.
Troubleshooting Your Rugelach
Dough too sticky after rolling? Return it to the refrigerator for 15 minutes before attempting to spread the filling. Temperature control is crucial for this recipe. If chocolate hardens before you can roll the dough, warm it slightly over low heat. Uneven cutting can lead to inconsistent baking check that your knife is sharp and use a gentle sawing motion to avoid compressing the delicate spirals.
Make It Your Own
While traditional rugelach often features nuts and fruit, this chocolate version provides an excellent base for variations. Try adding finely chopped toasted hazelnuts to the chocolate mixture for a Nutella-like flavor profile. Orange zest brightens the chocolate wonderfully or consider a sprinkle of flaky sea salt on top before baking for a contemporary twist. For special occasions, drizzle cooled rugelach with white chocolate for a striking visual contrast.
Pin it
Frequently Asked Questions
- → What type of chocolate works best for rugelach?
High-quality semi-sweet or bittersweet chocolate is recommended for the best flavor and texture. Avoid overly sweet or milk chocolate varieties for a balanced taste.
- → Can I prepare the dough in advance?
Yes, the dough can be refrigerated for up to 3 days or frozen for longer storage. Make sure it's wrapped well to prevent drying out.
- → How do I prevent the chocolate from hardening during assembly?
Ensure the chocolate is just warm enough to spread easily but not so hot it melts the dough. Work quickly to avoid it cooling and hardening.
- → Can I freeze unbaked rugelach?
Yes, you can freeze unbaked rugelach. Slice them, place in a single layer on a tray, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- → How should baked rugelach be stored?
Baked rugelach can be stored in an airtight container for 3-5 days at room temperature. For best results, separate layers with parchment paper.