If classic rugelach are the everyday gems of the Jewish pastry case, chocolate rugelach are the special-occasion showstoppers. These crescents wrap a cocoa-enriched dough around a filling of dark chocolate, cinnamon, and finely chopped walnuts, producing a pastry that is simultaneously flaky, fudgy, and deeply chocolatey.
The cream cheese dough (here made pareve with margarine or coconut oil) creates the signature flaky layers, while cocoa powder added directly to the filling paste ensures chocolate flavor in every single bite. A final brush of egg wash and a sprinkle of cinnamon sugar gives each rugelach a crackly, caramelized exterior that shatters on first bite.
What Makes This Recipe Special
- Double chocolate — Cocoa in the filling plus mini chocolate chips for melty pockets
- Pareve version — Uses coconut oil or pareve margarine instead of cream cheese and butter
- Make-ahead perfect — Dough must chill overnight; bake when ready
- Cinnamon sugar crust — Caramelized exterior adds crunch
Halachic Notes
- Kosher Classification: Pareve — contains no dairy or meat ingredients. Eggs must be checked for blood spots.
- Hafrashat Challah: This recipe uses approximately 500g of flour. If doubling, separate challah without a bracha at 1.2 kg, or with the bracha "ברוך אתה ה׳ אלקינו מלך העולם אשר קדשנו במצותיו וצונו להפריש חלה" at 2.25 kg.
- Pas Yisroel: When a Jewish person lights the oven or contributes to the baking process, this fulfills the Pas Yisroel requirement.
- Brachot: Borei minei mezonot before; Al hamichya after.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 300g | 2½ cups | 100% |
| Pareve margarine or coconut oil, cold | 170g | ¾ cup | 57% |
| Pareve cream cheese style spread | 115g | ½ cup | 38% |
| Granulated sugar | 30g | 2 Tbsp | 10% |
| Fine sea salt | 3g | ½ tsp | 1% |
| Vanilla extract | 5g | 1 tsp | 1.7% |
Instructions
Step 1: Make Dough
Pulse flour, margarine, cream cheese spread, sugar, salt, and vanilla in a food processor until dough forms. Divide into 4 discs, wrap, refrigerate at least 2 hours or overnight.
Step 2: Make Filling
Mix 100g sugar, 30g cocoa powder, 2 tsp cinnamon, 80g mini chocolate chips, and 60g finely chopped walnuts.
Step 3: Roll and Fill
Roll each disc into a 25 cm (10 in) circle. Brush with melted margarine. Sprinkle filling evenly. Cut into 8 wedges. Roll each wedge from wide end to point.
Step 4: Bake
Place point-side down on parchment-lined sheets. Brush with egg wash, sprinkle with cinnamon sugar. Bake at 175°C (350°F) for 20–25 minutes until golden.
Storage & Make-Ahead
- Room temperature: Store in an airtight container for 2–3 days.
- Freezing: Wrap tightly in plastic wrap and foil. Freeze up to 3 months.
- Reheating: Warm at 175°C (350°F) for 8–10 minutes.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Rugelach unrolling | Dough too warm | Re-chill between batches; work quickly |
| Not flaky | Fat melted before baking | Keep dough cold; freeze shaped rugelach 15 min before baking |
| Filling leaking | Too much filling or cuts too small | Use moderate filling; cut even wedges |
| Soggy bottom | Under-baked | Bake until deep golden on bottom; check at 22 minutes |
Frequently Asked Questions
Can I use real cream cheese and butter?
Yes, but the rugelach will be dairy. Traditional dairy rugelach use full-fat cream cheese and butter for the flakiest result.
How far ahead can I make these?
Shaped unbaked rugelach freeze beautifully for up to 2 months. Bake from frozen, adding 3–5 minutes to bake time.
What other chocolate fillings work?
Nutella-style spread, chopped dark chocolate bars, or a mixture of cocoa, sugar, and tahini for an Israeli twist.
Enjoy Your Chocolate Rugelach!
Another treasure from the Kosher Bread Pro collection.