Indulge Your Sweet Tooth with Chocolate Rugelach
This flaky, buttery, rich pastry with chocolate layers is chocolate rugelach, often called rugalach. This one is layered with chocolate, similar to the ones you pick at your local bakery. While they look intimidating, these are super simple and easy to make. Let me show you how.
Have you seen this pastry before? Perhaps in a bakery? It’s called rugelach. And pronounced – rug-a-lah. It may look intimating to make this Jewish chocolate pastry, and yet it is surprisingly easy.
Today I will show you everything you need to know about making rugelach. I will share with you the basic rugelach recipe with chocolate filling. But you can also use this dough as a base for any other filling you like.
What is Rugelach?
Rugelach is a delectable crescent-shaped pastry that originated in Jewish communities in Eastern Europe. Some refer to it as the Jewish croissants. Traditional fillings often include poppy seeds, nuts, or fruit jams, but chocolate is probably the most popular.
The word “rugelach” actually means “little twists” in Yiddish, which is fitting considering the unique shape of this pastry. However, there is some debate over whether rugelach is a bread, pastry, or cookie. The answer is unclear, as it can vary depending on the recipe and preparation method.
Is rugelach a bread, pastry, or cookie?
Rugelach is undoubtedly a unique pastry that stands out with its twisted shape and delightful taste. But is it a bread, pastry, or cookie? The answer is not as straightforward as one might think, as it largely depends on the recipe and preparation method.
- Rugelach dough is typically made with cream cheese, butter, and flour, which gives it a texture that is somewhere between a pastry and a cookie.
- It’s a bread-like dough rolled out thin and cut into triangles. But what sets rugelach apart is the filling – it can be made with various ingredients like cinnamon, nuts, chocolate, apricot, or even savory ingredients like cheese and herbs.
- When it comes to baking, rugelach is usually baked at a high temperature for a short period, resulting in a flaky and crispy texture similar to a pastry. However, some recipes call for a lower temperature and longer baking time, resulting in a chewier, cookie-like texture.
In conclusion, rugelach is a pastry with a bread-like dough and a cookie-like texture, filled with various sweet or savory ingredients. Its unique taste and texture make it a favorite pie among many, and it’s no wonder that countless rugelach recipes exist worldwide.
Why is this the best rugelach recipe?
The sheer number of rugelach recipes can make it hard to choose which one to try. However, this recipe stands out for a few reasons.
- Firstly, its bread-like dough creates the perfect canvas for the flavorful fillings that make rugelach so beloved.
- Secondly, the cookie-like texture of the finished pastry adds a delightful crunch that complements the filling’s sweetness.
- This recipe perfectly balances dough and filling, creating the ideal rugelach experience.
- If you haven’t tasted traditional Jewish rugelach, you are in for a treat with this recipe. They are soft, buttery crescent in shape and layered with chocolate so the filling does not get lost on the baking tray.
- The dough has cream cheese which adds a lovely softness to it.
- Also, we brush these with sugar syrup as soon as they are out of the oven. That keeps these soft and moist for a long time. I always make a double batch of these and store them in the fridge. When Aadi has friends ove,r these are gone in an instant.
- The recipe looks complicated, but it really is quite simple and easy. I have made a video and progress pictures to encourage. you to try these. You can also make rugelach rolls with these, as I have made in this chocolate rolls recipe.
Timeline for making these Rugelach
Just to simplify, make it easier to understand and plan, here is a timeline for making these rugelach
- Prepare the dough – 15 mins
- Proof the dough on the counter – 1 hour
- Chill the dough in the fridge – 1 hour
- Laminate the dough with chocolate – 10 mins
- Chill the laminated dough – 1 hour
- Shape the regulach – 15 mins
- Proof the regulach – 1 hour
- Bake the chocolate rugelach – 15 mins
Ingredients and substitutes
- Flour – I think all-purpose flour works best for this pastry.
- Yeast – There is not much and that’s because I let the dough rise in the fridge overnight.
- Sugar – I use just a little in the dough, the rest of the sweetness comes from the chocolate.
- Chocolate – Make sure to use good quality chocolate. If you don’t want to use chocolate, you can use a cocoa powder paste, which I have shared below in the notes.
- Eggs – I use three egg yolks, which add a brioche-like richness to the dough.
- Cream cheese – Rugelach is made with cream cheese, which adds richness and flavor, and tanginess that balances out the sweetness of the filling. You could substitute sour cream for a slightly different tangy flavor or Greek yogurt for a healthier twist.
- Butter – I like to use a good European butter which is high in fat.
- Almond extract – Another key ingredient in this recipe that adds a subtle nuttiness that complements most fillings. You could swap it out for vanilla extract or even rose water for a floral twist.
How to make rugelach
Dough
- Yeast dough – Combine milk, yeast, sugar, egg, egg yolks, cream cheese, and vanilla extract in the bowl of a stand mixer with the dough hook attachment.
Pro tip – Use a whisk to combine well, making sure there are no lumps - Knead – Then, add the flour and salt. Combine well on medium-high speed for 2 minutes. Then, lower the speed and knead for 6 minutes more on medium-low speed until smooth, elastic, and shiny.
- Proof – Place in an oiled bowl and cover with plastic or clean kitchen cloth. Leave the dough to rise on the counter for an hour. Then place it in the fridge for another hour.
Pro tip – The cold dough is easier to work with as the butter chills. You can leave this dough in the fridge for up to 24 hours.
- Chocolate filling – In a microwave-safe bowl, melt the chocolate and butter until smooth. Add the vanilla extract and leave at room temperature for the chocolate to cool to a spreadable consistency.
Pro tip – It is best to make this in advance to give it enough time to thicken. You can also place it in the fridge for a few minutes to chill. - Simple syrup – Combine the sugar and water in a saucepan. Heat on medium-low until all the sugar is melted. Then, cool a minute more until syrup consistency. Set aside until ready to use.
Laminate dough
- Roll – Transfer the dough onto a lightly dusted work surface and roll the dough into a rectangle approximately 10 x 20 cm long.
- Filling – Spread the chocolate over 2/3 of the rectangle. Fold the rectangle like a book, as shown in the pictures above. When laminated, you should have a chocolate layer between each dough layer.
Pro tip – Fold the bottom 1/3 over the center, then the top 1/3 over the center. The chocolate must be a spreadable consistency. Otherwise, it will be messy - Chill dough – Place the dough over a parchment-lined baking tray, and cover with plastic. Chill for an hour or until just firm enough to work with.
Pro tip – you want the chocolate to stay manageable, or it will shatter between the layers. So, approximately an hour is good.
Shape, proof, bake
- Divide – Remove the dough from the fridge and divide it into two so it is easy to work. Work with one portion at a time and keep the second in the fridge to stay chilled.
Pro tip – Dividing the dough will prevent you from making large thick rugelach. - Shape – Roll the dough into a long rectangle strip of about 5 mm thickness, which will be about 10 x 25 cm long. Cut the dough into triangles, as shown in the video or pictures above.
Pro tip – First, cut at every 4 -inches to get a rectangle shape, then cut the rectangle diagonally. This should give you two triangles - Crescents – Working with one triangle at a time, fold like a croissant into a crescent shape. Start by lightly stretching the triangle lengthwise. Then, roll like jelly roll from the broader side towards the tail.
- Tray – Place the shaped rugelach on a parchment-lined baking tray making sure to tuck the tail under. Cover with a clean kitchen cloth and let proof for an hour.
Pro tip– Tucking the ends under will prevent them from opening during baking. - Oven – Preheat the oven at 325°F / 170°C / Gas Mark 3
Pro tip: preheating the oven at about 45 minutes is best and ensures it is well preheated. - Bake – Beat the egg and water together. Brush the proofed rugelach with this egg wash. Bake for about 15 to 18 minutes or until lightly golden.
- Syrup – Brush with sugar syrup as soon as you take them out of the oven. Then transfer to a cooling rack to cool completely.
Pro tip – the sugar syrup keeps this rugelach moist but do not add too much, or they will be soggy. - Enjoy!
Playing with the rugelach shapes and sizes
For the true baking enthusiasts, experimenting with shapes and sizes can take your rugelach recipe to the next level. While the classic crescent shapes are always a hit, there are plenty of other options to explore.
- You could try making small bite-sized pieces or even making them into larger rolls like cinnamon buns. To get started, try dividing the dough into smaller portions and experimenting with different shapes.
- You could try braiding the dough or making twisted spirals for a unique look.
- Another option is to use cookie cutters to cut the dough into fun shapes like hearts or stars.
- Once you’ve settled on a shape, consider adjusting the size. Miniature rugelach makes for a perfect tea-time treat, while larger ones are an excellent option for sharing with friends and family.
Experimenting with new regulach fillings
One of the best things about rugelach is how versatile it is when it comes to fillings. While traditional fillings like cinnamon sugar, poppy seeds, and jam are always delicious, why not experiment with new flavors to take your rugelach to the next level?
- For a savory twist, try filling your rugelach with caramelized onions, bacon, and cheese. This unexpected combination is sure to be a crowd-pleaser at any gathering.
- If you have a sweet tooth, consider using peanut butter cups, Lotus Biscoff, jam, fruit spreads, or Nutella as your filling for an indulgent treat.
- But why stop there? For a seasonal twist, let your creativity run wild with ingredients like matcha powder, chai spice, or even pumpkin puree.
By experimenting with new fillings, you can make your rugelach recipe your own.
Tips for making the best chocolate rugelach
When it comes to rugelach, chocolate is always a crowd-pleaser. But how do you make sure that your rugelach is the best it can be? Here are some tips:
- Use high-quality chocolate: The better the chocolate, the better your rugelach will taste. Look for brands with a high percentage of cocoa solids for a richer, more complex flavor.
- Chilled dough: Ensure your dough is thoroughly chilled before working with it. This helps the dough hold its shape and prevents it from becoming too sticky.
- Rolling out the dough: Roll out the dough into a circle or rectangle, about 1/8 to 1/4 inch thick. Use a lightly floured surface and a lightly floured rolling pin to prevent sticking.
- Even thickness: Aim for an even thickness throughout the dough to ensure even baking. If necessary, gently patch any thin spots with additional dough.
- Filling distribution: Spread the filling evenly over the rolled-out dough, leaving a small border around the edges. This helps prevent the filling from oozing out during baking.
- Filling ingredients: Choose high-quality ingredients for the filling, such as finely chopped chocolate, nuts, or fruit preserves. This will enhance the flavor and texture of your rugelach.
- Rolling up the dough: Roll the dough tightly from one edge to the other, starting with the broader side if you have a rectangular shape. This creates a neat spiral shape and helps keep the filling inside.
- Cutting into pieces: Use a sharp knife or a pizza cutter to cut the rolled dough into individual rugelach pieces. Aim for even-sized pieces to ensure consistent baking.
- Baking temperature and time: Preheat your oven to the specified temperature in the recipe. Bake the rugelach until they are golden brown on the edges. The baking time can vary, so keep an eye on them and adjust as needed.
- Cooling and storing: Allow the rugelach to cool completely on a wire rack before storing them. This helps them firm up and retain their shape. Store them in an airtight container at room temperature for a few days or freeze them for longer storage.
- Experiment and have fun: Rugelach is a versatile pastry, so feel free to experiment with different fillings and flavors. You can try combinations like chocolate, hazelnut, cinnamon, and sugar, or raspberry jam and almonds. Get creative and enjoy the process!
Troubleshooting rugelach
- Dough is too dry or crumbly:
- Ensure that you’re using the correct measurements for the ingredients. Double-check your recipe to make sure you haven’t missed anything.
- If the dough is too dry, try adding a little more liquid, such as water or milk, a teaspoon at a time until the dough comes together.
- You can also try incorporating the ingredients more thoroughly. Knead the dough until it becomes smooth and cohesive.
- Dough is too sticky or difficult to work with:
- If the dough is too sticky, it may have too much liquid. You can add a little more flour, a tablespoon at a time, until the dough becomes easier to handle.
- Make sure you’re working with chilled dough. If the dough becomes too warm, it can become stickier. Refrigerate the dough for a little longer before working with it.
- Dust your work surface and rolling pin with flour to prevent sticking.
- Filling is oozing out during baking:
- Be careful not to overfill the rugelach. Leaving a small border around the edges of the dough will help prevent the filling from leaking out.
- Seal the edges of the dough tightly when rolling it up to enclose the filling. Press the edges together to secure the filling inside.
- Rugelach is not evenly baked:
- Ensure that your oven is properly preheated to the correct temperature as specified in the recipe.
- Rotate the baking sheet halfway through the baking time to promote even browning.
- Check the rugelach for doneness by lightly tapping the edges. They should be golden brown when ready.
- Rugelach is too dry or lacks flavor:
- Ensure you’re using quality ingredients, especially when it comes to the chocolate. High-quality chocolate will provide better flavor.
- You can brush the baked rugelach with a thin sugar syrup or honey immediately after they come out of the oven. This will add moisture and enhance the sweetness.
Remember that baking can sometimes involve a bit of trial and error, so don’t get discouraged if your first attempt doesn’t turn out perfectly. With a few adjustments and practice, you’ll be able to achieve delicious chocolate rugelach. Enjoy!
Creative ways to serve rugelach
Now that you have perfected your rugelach recipe, it’s time to explore some creative ways to serve these delicious treats. Here are a few ideas to get you started:
- Rugelach Ice Cream Sandwiches: Take a scoop of your favorite ice cream and sandwich it between two pieces of rugelach. You can even roll the edges in sprinkles or chopped nuts for an extra crunch.
- Rugelach Bread Pudding: Cut your rugelach into bite-sized pieces and use them in place of bread in a classic bread pudding recipe. The result is a rich, custardy dessert with the added bonus of your favorite rugelach flavors.
- Rugelach French Toast: Dip your rugelach in a mixture of eggs and milk, then fry them up as you would traditional French toast. Serve with a dollop of whipped cream and a drizzle of maple syrup.
- Rugelach Trifle: Layer pieces of rugelach with whipped cream and fresh fruit in a clear glass bowl or trifle dish for a stunning and delicious dessert that’s sure to impress.
- Rugelach Deli Sandwich: Make a savory sandwich with your rugelach by filling them with your favorite deli meats, cheeses, and condiments. It’s a unique twist on a classic lunchtime favorite.
Frequently asked questions
Rugelach is a pastry and it’s best on the day it is made. However, it freezes well, so any leftovers are best kept in the freezer. These can be frozen for up to 2 months.
Often people mistake it for croissant or schnecken but it’s not. Croissant is a butter laminated dough while the layers in the rugelach are chocolate. And while Schnecken uses sour cream, rugelach uses cream cheese in the dough.
While using real chocolate in the rugelach is the best in terms of taste, the cocoa paste is much easier to work with. To make it easier to work with chocolate, we let the dough chill until the chocolate cools. Below I have given you both filling options to choose.
Yes! Rugelach dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months.
Store leftover rugelach in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Absolutely, in fact, any leftovers are best kept in the freezer wrapped well in plastic wrap. Thawing them in the fridge overnight works best with these as well.
Cream cheese is a traditional ingredient in rugelach dough, but you can substitute it with other types of cheese or even Greek yogurt.
I am using 60% Callebaut chocolate. I love using good quality couverture chocolate. Chocolate is the star of this pastry so you want to use a good semi-sweet or dark variety.
Absolutely, you can use any chocolate from 54% to 80% cocoa solids.
The key is to not overbake them. If you notice your rugelach turning brown too quickly, reduce the oven temperature by 25 degrees. You can also brush them with a little bit of melted butter or honey before baking to add moisture.
This pastry dough will work as a base for many different and wonderful fillings. Try Nutella, dates and walnuts, fruit jams.
Rugelach doesn’t have to be the same old pastry you’ve always known. By playing with shapes and sizes, experimenting with new fillings, and following a few tips and tricks for troubleshooting, you can create a rugelach masterpiece that will wow your taste buds and your guests. And when it comes to serving, get creative! From pairing with tea to adding toppings and sauces, the possibilities are endless. So go ahead and take your rugelach recipe to the next level – you won’t be disappointed.
Bakery Style Chocolate Rugelach
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Video
Ingredients
Dough
- 500 grams (4 cups) All-purpose flour
- ½ tsp Fine salt
- 7 g (7 g) Instant dry yeast
- 50 g (¼ cup) Sugar
- 1 large Eggs
- 2 large Egg yolks
- 113 g (4 oz) Cream cheese (or sour cream)
- 80 ml (⅓ cups) Whole milk
- 1 tbsp Vanilla extract
- 113 g (½ cups) Butter (unsalted, room temperature)
Chocolate filling
- 7 oz (200 g) Dark chocolate
- 30 g (2 tbsp) Butter (unsalted, room temperature)
Cocoa Paste filling (alternative to real chocolate filling)
- 1 cup (85 g) Cocoa Powder
- 2 cup (240 g) Powdered Sugar
- ¼ cup (60 ml) Melted Butter
- 1 tbsp Vanilla extract
- 2 tbsp Whole milk (or water)
Eggwash
- 1 Egg
- 2 tbsp Water
Sugar syrup
- ½ cup (100 g) Sugar
- ¼ cup (60 ml) Water
Instructions
Dough
- Yeast dough – Combine milk, yeast, sugar, egg, egg yolks, cream cheese, butter, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Pro tip – Use a whisk to combine well, making sure there are no lumps7 g Instant dry yeast, 50 g Sugar, 113 g Butter, 1 large Eggs, 2 large Egg yolks, 113 g Cream cheese, 80 ml Whole milk, 1 tbsp Vanilla extract
- Knead – Then, add the flour and salt. Combine well on medium-high speed for 2 minutes. Then, lower the speed and knead for 6 minutes more on medium-low speed until smooth, elastic, and shiny.500 grams All-purpose flour, ½ tsp Fine salt
- Proof – Place in an oiled bowl and cover with plastic or clean kitchen cloth. Leave the dough to rise on the counter for an hour. Then place it in the fridge for another hour. Pro tip – The cold dough is easier to work with as the butter chills. You can leave this dough in the fridge for up to 24 hours.
- Chocolate filling – In a microwave-safe bowl, melt the chocolate and butter until smooth. Add the vanilla extract and leave at room temperature for the chocolate to cool to a spreadable consistency. Pro tip – It is best to make this in advance to give it enough time to thicken. You can also place it in the fridge for a few minutes to chill.7 oz Dark chocolate, 30 g Butter
- Simple syrup – Combine the sugar and water in a saucepan. Heat on medium-low until all the sugar is melted. Then, cool a minute more until syrup consistency. Set aside until ready to use.¼ cup Water, ½ cup Sugar
Laminate dough
- Roll – Transfer the dough onto a lightly dusted work surface and roll the dough into a rectangle approximately 10 x 20 cm long.
- Filling – Spread the chocolate over 2/3 of the rectangle. Fold the rectangle like a book, as shown in the pictures above. When laminated you should have a chocolate layer between each dough layer.Pro tip – Fold the bottom 1/3 over the center, then the top 1/3 over the center. It is important that the chocolate is a spreadable consistency otherwise, it will be messy
- Chill dough – Place the dough over a parchment-lined baking tray, and cover with plastic. Chill for an hour or until just firm enough to work with. Pro tip – you want the chocolate to stay manageable, or it will shatter between the layers. So, approximately an hour is good.
Shape, proof, bake
- Divide – Remove the dough from the fridge and divide it into two so it is easy to work. Work with one portion at a time and keep the second in the fridge to stay chilled. Pro tip – Dividing the dough will prevent you from making large thick rugelach.
- Shape – Roll the dough into a long rectangle strip of about 5 mm thickness, which will be about 10 x 25 cm long. Cut the dough into triangles, as shown in the video or pictures above. Pro tip – First, cut at every 4 -inches to get a rectangle shape, then cut the rectangle diagonally. This should give you two triangles
- Crescents – Working with one triangle at a time, fold like a croissant into a crescent shape. Start by lightly stretching the triangle lengthwise. Then, roll like jelly roll from the broader side towards the tail.
- Tray – Place the shaped rugelach on a parchment-lined baking tray making sure to tuck the tail under. Cover with a clean kitchen cloth and let proof for an hour.Pro tip– Tucking the ends under will prevent them from opening during baking.
- Oven – Preheat the oven at 325°F / 170°C / Gas Mark 3Pro tip: preheating the oven at about 45 minutes is best and ensures it is well preheated.
- Bake – beat the egg and water together. Brush the proofed rugelach with this egg wash. Bake for about 15 to 18 minutes or until lightly golden.
- Syrup – Brush with sugar syrup as soon as you take them out of the oven. Then transfer to a cooling rack to cool completely.Pro tip – the sugar syrup keeps this rugelach moist but do not add too much, or they will be soggy.
- Enjoy!
Recipe Notes & Tips
- Use high-quality chocolate: The better the chocolate, the better your rugelach will taste. Look for brands with a high percentage of cocoa solids for a richer, more complex flavor.
- Chilled dough: Ensure your dough is thoroughly chilled before working with it. This helps the dough hold its shape and prevents it from becoming too sticky.
- Rolling out the dough: Roll out the dough into a circle or rectangle, about ⅛ to ¼ inch thick. Use a lightly floured surface and a lightly floured rolling pin to prevent sticking.
- Even thickness: Aim for an even thickness throughout the dough to ensure even baking. If necessary, gently patch any thin spots with additional dough.
- Filling distribution: Spread the filling evenly over the rolled-out dough, leaving a small border around the edges. This helps prevent the filling from oozing out during baking.
- Filling ingredients: Choose high-quality ingredients for the filling, such as finely chopped chocolate, nuts, or fruit preserves. This will enhance the flavor and texture of your rugelach.
- Rolling up the dough: Roll the dough tightly from one edge to the other, starting with the broader side if you have a rectangular shape. This creates a neat spiral shape and helps keep the filling inside.
- Cutting into pieces: Use a sharp knife or a pizza cutter to cut the rolled dough into individual rugelach pieces. Aim for even-sized pieces to ensure consistent baking.
- Baking temperature and time: Preheat your oven to the specified temperature in the recipe. Bake the rugelach until they are golden brown on the edges. The baking time can vary, so keep an eye on them and adjust as needed.
- Cooling and storing: Allow the rugelach to cool completely on a wire rack before storing them. This helps them firm up and retain their shape. Store them in an airtight container at room temperature for a few days or freeze them for longer storage.
- Experiment and have fun: Rugelach is a versatile pastry, so feel free to experiment with different fillings and flavors. You can try combinations like chocolate, hazelnut, cinnamon, and sugar, or raspberry jam and almonds. Get creative and enjoy the process!
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
question… you mention we can watch you doing this on video. where?
There is a video in the recipe card at the bottom of the post. Thanks
Fantastic recipe! Love it, thank you so much.
My brother has coeliac disease and can’t eat gluten but I’d love to make this for him – do you have any ideas of how to make this gluten-free but still as light and delicious as the glutenous ones I made today?
Hey Raphael. Thanks for the lovely feedback. Happy to hear you enjoyed these. I have not tried making these gluten-free so sorry, not sure I can help.
Hi! I’m not completely clear on how long to put the dough in the fridge once it has been laminated with chocolate? The instructions say an hour but in the tips you say just for a few minutes?
These look amazing, I’m so excited to make them!
Hey Fiona. An hour of chilling should be good enough. We want the chocolate to set slightly but not too firm or it will shatter between the layers. Mine usually takes an hour but I don’t have cold winters so it may be different for you. Perhaps less if you are in a cold place. Hope that makes sense.
I don’t see where you indicate on the ingredient list how much water to use in the dough. I only see water in the directions. How much water and what temperature is needed for the dough?
Thank you!
Sorry, Erica. It’s a type error. I wrote water instead of milk. Thanks for bringing it to my attention. Just fixed it. I hope you enjoy this recipe
Question- the dough seems a bit dry. Do you have any suggestions? Also can I roll it like a circle? Vs the rectangle?
Yes, you can cut it into any shape you want. If the dough is too dry you can add a tablespoon of water.
Oh wow!! This looks like the perfect recipe for a family baking party over the holidays!! Thanks for the detailed recipe!
Absolutely, Aline. Thanks