If you love chocolate, you'll this Chocolate Rugelach - a bite-sized cookie made with a cream cheese dough and filled with bittersweet chocolate. They're flaky, buttery, chocolatey, and absolutely delicious. They're the perfect Christmas cookie, but can be made any time of the year.
I first learned how to make rugelach from Rose Levy Beranbaum's The Christmas Cookie book and they quickly became a family favorite. I developed the recipe for Apple and Tart Cherry Rugelach for my appearance on the Great American Baking Show and I love the combination of tart filling and cream cheese cookie.
This chocolate rugelach will be one of the best rugelach recipes you'll ever make and it starts with the rugelach and using cold ingredients.
Why This Recipe Tastes So Good
What makes this recipe taste so good is treating the cookie dough like pie dough. A lot of recipes use room temperature butter and cream cheese, but in this recipe, cold butter and cream cheese are used. Once the ingredients are mixed together, the dough is rolled and folded twice which results in a flaky cookie. The filling is a combination of chopped chocolate, cocoa, ground cinnamon, and sugar. The combination produces a chocolatey filling with a just hint of sweetness.
Chocolate Rugelach Recipe Ingredients
Here is what you'll need for rugelach dough:
- Unsalted Butter. Adds to the tenderness and flakiness of the cookie. Use good quality butter to ensure a great tasting cookie.
- Philadelphia Cream Cheese. Philadelphia cream cheese is my preferred brand because of the slight tang and the creaminess.
- Unbleached All-Purpose Flour. Provides the structure for the cookie.
- Granulated Sugar. Adds sweetness to the dough and helps with the browning of the cookie.
- Kosher Salt. Enhances the overall flavor of the cookie
The great thing about this recipe is that the butter, cream cheese, and flour are in equal amounts by weight which makes this recipe easy to remember.
How to Make the Rugelach Dough
Rugelach dough is quick and easy to make. Using the food processor is the easiest method to make this dough. But if you don't have a food processor you can use a pastry cutter to make the dough by hand. To get a flaky dough use cold butter and cold cream cheese, the same as you would for a pie.
For a long time I used room temperature butter and cream cheese but I learned from my friend and fellow baker Tina Zaccardi to use cold butter and cold cream cheese to produce a much flakier cookie.
Process the dry ingredients in the food processor until they are combined. Add the cold butter and cream cheese and pulse until the dough has a crumbly texture.
Turn the dough onto a well-floured work surface and press the dough into a 6 x 8-inch rectangle. Fold it together using a letter fold (the ends will break but that's okay). Repeat the rolling and folding 3 more times. Divide the dough into 4 even pieces and shape them into rectangles. Wrap each piece into plastic wrap and chill for at least one (1) hour.
Once the dough is rolled into a block, you'll see specks of cream cheese and butter throughout the block. When the dough is baked these pieces of cream cheese and butter will melt, release their water and cause the dough to separate into layers.
How to Make the Rugelach Chocolate Filling
The chocolate filling has the following ingredients:
The filling is easy to make. Start by chopping the chocolate very finely. The pieces should be about 1/8-inch or smaller.
Combine the chopped chocolate with the cocoa powder, brown sugar, cinnamon, and salt and stir together.
Store the filling in an airtight container until you're ready to make the cookies.
How to Bake the Cookie
Remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes so it will be easy to roll out.
If removing the dough from the freezer allow it to sit at room temperature for 10-15 minutes. Just until it is soft enough to roll out but still very cold.
Roll the dough into a 14 x 5-inch rectangle. Trim the short edges so they are straight.
Brush the dough with melted butter. Spread 4-5 tablespoons of the chocolate filling in the center of the rolled out dough, leaving a 1/4-inch border all the way around.
Starting on the long edge tightly roll the dough. When finished rolling making sure the seam side is down and press into the cookie roll into the work surface.
Trim the edges so the roll is 12-inches long. Cut it into 8 pieces, with each piece being 1-1/2-inches long.
Place the cookies on a baking sheet or flat surface and chill in the refrigerator uncovered for 1-hour before baking.
Remove the cookies from the refrigerator and brush each with egg wash and sprinkle with demerara sugar. Bake the cookies for 15-17 minutes or until they have risen and are dark golden brown.
Remove the cookies from the oven and let cool on the baking tray for 5 minutes then move them to a cooling rack and let them cool completely.
When the rugelach cookies are done, the filling is warm and melty and the pastry is butter, crisp and melts in your mouth.
Pro Tips for Making This Recipe
- For a flaky cookie use cold butter and cold cream cheese
- Do not over process the cookie dough. Pulse it in the food processor until it resembles large bread crumbs.
- Do not place unbaked cookies on a warm baking sheet. This will cause the butter and cream cheese to start melting before they are placed in the oven and the cookies won't be as flaky.
If You Like This Recipe Try These
- Chocolate Orange Shortbread Cookies
- Hazelnut Chocolate Sandwich Cookies
- Chocolate Thumbprint Cookies
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Chocolate Rugelach
Ingredients
Rugelach Dough
- 1-3/4 cups + 1 tablespoon (228 grams) unbleached all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 8 ounces (227 grams) Philadelphia cream cheese cold
- 1 cup (227 grams) unsalted butter cold
Chocolate Filling
- 6 ounces (170 grams) finely chopped bittersweet chocolate
- 2 tablespoons (25 grams) packed light brown sugar
- 1 tablespoon (13 grams) granulated sugar
- 2 tablespoons (10 grams) Dutch processed cocoa powder
- 1 teaspoon ground cinnamon
- 4 tablespoons (56 grams) unsalted butter melted
Rugelach Topping
- 1 large egg
- 1 tablespoon whole milk
- 3 tablespoons demerara sugar
Instructions
Rugelach Dough
- Place the flour, sugar and salt in the food processor and process for about 10 seconds to combine. Cut the cream cheese and butter into chunks and add them to the food processor. Pulse until the dough resembles small pebbles, about 25-35 pulses.
- Pour the mixture onto a work surface and press it into a 6 x 8-inch rectangle. The dough will still be crumbly at this point but should have a marbled appearance with small visible pieces of cream cheese and butter.
- Fold the dough into a letter fold. To create the letter fold, pick up one of the short ends (the 6-inch end) of the dough (on the right or the left) and fold it a third of the way over the rest of the dough. Repeat with the other end. Turn the long side towards you and roll it into a 6 x 8-inch rectangle. The dough will still be crumbly after the first fold.
- Repeat the folding step three more times. Each time pick up pieces of dough that have fallen to the side and press them into the top of the dough. Lightly flour the work surface throughout the folding and rolling to keep it from sticking to the work surface. The last time the dough should come together and be pliable.
- Divide the dough into 4 pieces, about 188 grams each. Shape each piece into a rectangle shape and wrap it in plastic wrap. Refrigerate for at least 1 hour, but no longer than 2 days. The dough can be frozen for about 1 month. If freezing for more than a day, place the plastic-wrapped dough in freezer bags.
Rugelach Chocolate Filling
- Finely chop the chocolate. The pieces should be no bigger than 1/8-inch in size. Place the chocolate, brown sugar, granulated sugar, cocoa, and ground cinnamon in a medium bowl and whisk to combine.
Assemble the Rugelach Cookies
- Line a rimmed baking sheet or flat plate with parchment paper. Melt the butter and let it cool until it is just barely warm.
- Place the dough on a work surface and let it sit for about 10 minutes. Flour the work surface and roll it out to a 14 x 5-inch rectangle. Brush the dough with the melted butter.
- Spread 4-5 tablespoons of the chocolate filling on the dough and leave about a 1/4-inch border all the way around. Lightly press the chocolate filling into the dough.
- Starting at the long edge roll the dough into a tight spiral. When it’s rolled up, place the seam-side down and press it into the surface. Trim the edges so the log is 12-inches long. Cut the log into 8 pieces, 1-1/2 inches long each.
- Place the unbaked rugelach on a tray and refrigerate them for at least one hour.
- Repeat the above steps for the other 3 pieces of dough.
- At this point, the rugelach can also be frozen and baked directly from the freezer. Place the rugelach in a single layer on a baking sheet or board, Freeze them, then place them in a freezer bag. When ready to bake, remove them from the freezer, brush them with the egg wash, sprinkle with the sugar and bake until golden brown.
Bake the Rugelach
- Preheat oven to 375 degrees.
- Place the rolled up rugelach on a rimmed baking sheet 2-inches apart. Brush with the egg-milk mixture and sprinkle with the demerara sguar. Place in the oven and bake for 16-18 minutes until golden brown. Remove from the oven. Allow to cool on the baking sheet for about 5 minutes before moving to a cooling rack.
Storage
- The cookies are good at room temperature in an airtight container for ten days.
Karen says
Do I repeat the assembly for each of the four pieces of dough? Or do I combine the dough into one piece and do the assembly?
Cheryl Norris says
Hi Karen
Yes, you repeat the assembly for each piece of the four pieces of dough. Thank you for your question. I updated the recipe instructions to make sure that step is clear.
Karen says
So good! I'll use a bit more sugar in the filling, since I used 60% baking chocolate + Dutch cocoa. is there something I can substitute for brushing butter on the dough? It came out sort of a little bit too buttery in terms of flavor intensity. Otherwise excellent recipe!
Cheryl Norris says
Hi Karen
I'm so glad you enjoyed this recipe and thank you for leaving a comment. The butter is used to help the other ingredients adhere better to the dough. If you're looking for a substitute you could try refined coconut oil. Refined coconut doesn't have the same coconut flavor that virgin unrefined coconut oil does.
Debra Waites says
I loved Cheryl’s regular arugela and these are just as good. Love the dough.
Janet Levy says
Rugelach is a popular treat among Jews around the world, especially Israel. It originated in the Jewish communities of Poland during medieval times. The word “rugelach” is Yiddish for “little twists.” Whereas European rugelach is made with cream cheese, Israeli rugelach is made with yeasted dough.
Quite amusing that they’re baked as a “Christmas” cookie!
This recipe was very good.
Karen Chachkes says
I love your step by step images of making rugelach - now it makes sense. can’t wait to make it!
Cheryl Norris says
Hi Karen
I'm glad you're excited to make this recipe and that the step by step images help. Please let me know if you ever have any questions.
Lisa E says
Great recipe and instructions for the Chocolate Rugelach. I used lower fat cream cheese because that’s what I had on hand. There was extra chocolate filling mixture left over so I plan on using that with mixed raspberry jam or chopped nuts for the next batch. Refrigerating the cookies prior to baking is essential. Definitely a keeper of a recipe!
Cheryl Norris says
Hi Lisa
I strive to include helpful details in my recipes, so thank you for the compliment on the instructions and I'm glad you consider this recipe a keeper. Thank you for the info on the lower fat cream cheese. I'm happy to hear that it worked.
susan says
Hi Cheryl - I wanted to try this technique but was confused by the weight for the flour. I typically use King Arthur which is 120 grams per cup, or Gold Medal unbleached, which is 130 grams per cup. Either would be more than the 228 grams per cup listed. I realize this can vary by baker, some use 140+ grams as a standard measurement but I use the weight per the manufacturer. Are your recipes tested with 114 grams of flour per cup? Ultimately I went with 130 as I used GM flour. Dough is in the freezer for now.
Thanks!
Cheryl Norris says
Hi Susan
Thanks for bringing this to my attention. I am sorry for the confusion I caused. When I first made this recipe I was using the measurement for flour suggested by another cookbook author. Since then I have standardized on 125 grams per 1 cup of flour. I have updated the recipe so it's easier to use to reflect that. In the end you do want equal amounts by weight of flour, butter, and cream cheese.
susan says
Thanks so much Cheryl! I realize this is not your day job, but your recipes are always so enticing (love my kumquat curd!) and I was confused by the conversion. You are very sweet to respond. Hope you have a wonderful holiday season and happy baking!
Lottie says
i love this recipe! my only note is rugelach is a jewish dish from poland, not necessarily an american dish lol! but otherwise delicious! i made it for my sibling when they were coming by!
Cheryl Norris says
Hi Lottie
Thank you for making this recipe and for the correction on the origin of this cookie. I really appreciate that. I'm so glad you love this recipe.
Pam says
In the "How to Make the Rugelach Chocolate Filling" section, the image shows "bittersweet chocolate", but the instructions say "dark chocolate". Does it need to say "bittersweet dark chocolate"? The ingredients list just says "chocolate", so it would help to be clear about that in the list. Also, the ingredients list just says "cocoa powder", but I see from the "Filling" section that it should be "Dutch Processed", so the ingredients list should also say that.
Cheryl Norris says
Hi Pam
Thank you so much for your questions and comments. Thanks to you I have made those changes and specified bittersweet chocolate and Dutch-processed cocoa in the recipe card.
Rema says
This looks really good! What brand of chocolate did you use for the bittersweet chopped chocolate? Can I use a Ghirardelli premium 60 cacao bittersweet chocolate baking bar? Thanks!
Cheryl Norris says
Hi Rema
I can't remember what brand of bittersweet chocolate I used when I originally made this recipe, but I often use Ghirardelli 60% bittersweet chocolate bars and Scharffen Berger 62% chocolate is one of my favorites.
Milena Perez says
Delicious! It was a little more difficult since I don’t have a food processor, but it was definitely worth it! All the deliciousness of a crispy, warm chocolate crossaint without all the hassle. And the perfect amount of chocolate without being too sweet.
Will make this recipe again!
Cheryl Norris says
Hi Milena
Thank you for making this recipe and leaving this wonderful review. I'm so glad you enjoyed them and plan to make them again.
Tammy says
These were delicious and loved the trick of using cold butter and CC. I baked 2 batches with the melted butter spread on the dough and 2 without the melted butter. The 2 batches without the melted butter were fluffier and gorgeous. So, for me, I’ll omit the step of brushing on melted butter. Thanks for the recipe, it was outstanding! 🙂
Cheryl Norris says
Hi Tammy
I'm so glad you enjoyed this rugelach recipe. I learned the trick of using cold butter and cream cheese from a friend, and you're right, it's such a game changer. Thanks for the feedback on the melted butter. That's good to know.
Dorit says
Just made the dough and am letting it rest in the fridge. Hope it will work out since it seems to be more pasty than a dough. Not sure what I did wrong as I weighed all the ingredients.
Cheryl Norris says
Hi Dorit
How did the recipe turn out?
Ken Leone says
The chocolate filling was not sweet at all. Needs a lot more sugar. I used unsweetened cocoa powder, which was a mistake, but sweetened powder wouldn't have made that much of a difference. Also, it seemed the quantity was a lot more than could fit in one batch.
Cheryl Norris says
Hi Ken
Thanks for sharing your feedback. This chocolate rugelach filling is intentionally not very sweet to balance the richness of the cream cheese and butter dough, along with the turbinado sugar on the outside. I’m sorry this version didn’t work for you, and I appreciate you taking the time to leave a review. BTW, did you use Dutch-processed cocoa or natural cocoa powder. DP cocoa tends to be less bitter than natural cocoa powder.
Judy says
Sorry but this recipe was a fail for me. It was way too greasy and the chocolate filling was bitter. I followed the recipe to the letter so not sure what happened.
Cheryl Norris says
Hi Judy
Thank you for sharing your experience. I know how disappointing it is when a recipe doesn’t turn out as expected, especially when you’ve followed it closely. This rugelach is intentionally less sweet, with a rich, butter-forward dough and a chocolate filling designed to balance that richness rather than taste overly sweet.
If the dough felt greasy, that can sometimes happen if it warms too much during shaping or before baking, as rugelach dough is very sensitive to temperature. I appreciate you trying the recipe and taking the time to leave feedback.
Dorit says
I would love to make this recipe but I'm afraid the filling is going to leak out as it happened before in similar recipes posted by others. Any suggestions? Thank you!
Cheryl Norris says
Hi Dorit
Leakage is common when making rugelach. To minimize leakage with this version, I rolled them into logs instead of crescents and I refrigerate the dough before baking instead of baking room temperature dough. The chocolate filling is a dry filling (as opposed to a wet filling like a jam) so the leakage will be minimal. Let me know if you have any more questions.