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This chocolate rugelach recipe transforms simple ingredients into delightful Jewish spiral cookies that bring warmth and comfort with every bite. The combination of flaky cream cheese dough wrapped around rich chocolate filling creates an irresistible treat that balances sweetness with sophistication.
I first made these rugelach during Hanukkah celebrations years ago, and they've become my signature holiday gift for friends and neighbors. The joy on people's faces when they bite into these little spirals of goodness makes all the rolling worth it.
Ingredients
- Cream cheese: Provides the distinctive tangy flavor and creates that irresistible flaky texture that makes rugelach special
- Butter: Can be adjusted based on your preference for a richer or more crisp pastry-like result
- Confectioners sugar: Offers just enough sweetness without overpowering the delicate dough
- Bittersweet chocolate: Creates depth of flavor, try using a high-quality brand for the best results
- Nutella: Optional but adds a wonderful hazelnut dimension that complements the chocolate beautifully
- Cocoa powder: Intensifies the chocolate flavor without adding excessive sweetness
- Cinnamon sugar topping: Adds a warm spiced note and beautiful finishing touch
Step-by-Step Instructions
- Make the Dough:
- Beat cream cheese, butter and powdered sugar until light and fluffy, about two minutes. This creates the perfect base for your pastry. Add vanilla, then carefully incorporate flour and salt until a smooth dough forms. Divide into four equal portions, wrap each in plastic, and refrigerate for one hour to firm up the dough and make it easier to roll.
- Prepare the Fillings:
- Combine finely chopped bittersweet chocolate with cocoa powder and both sugars for the primary filling. This mixture provides the perfect level of sweetness with intense chocolate flavor. In a separate small bowl, mix cinnamon and sugar for the topping that will caramelize slightly during baking.
- Roll and Fill:
- On a lightly floured surface, roll each portion of dough into a 4 by 12 inch rectangle. Spread with Nutella if using, then evenly distribute about 3 tablespoons of chocolate filling over the entire surface. Press filling gently into dough to help it adhere during baking.
- Shape and Slice:
- Roll each rectangle from the long edge like a jelly roll, creating a tight spiral of dough and filling. Slice each roll into 12 one inch pieces, yielding 48 cookies total. Place cookies on parchment lined baking sheets, allowing some space between each.
- Finish and Bake:
- Brush each rugelach lightly with beaten egg to create a golden sheen during baking. Sprinkle with cinnamon sugar mixture. Bake at 375°F for 20 minutes, rotating pans halfway through for even browning. Look for a beautiful golden color that indicates perfect flakiness.
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The first time I served these at a family gathering, my grandmother who rarely praised anyone's baking asked for the recipe. She said they reminded her of the cookies from her favorite bakery in Brooklyn where she grew up. That moment cemented rugelach as a forever tradition in our family.
Make Ahead Options
The beauty of rugelach lies in its make ahead potential. You can prepare the dough up to three days before baking and keep it refrigerated. For even longer storage, form the complete rolls, wrap tightly, and freeze for up to two months. When ready to bake, simply thaw in the refrigerator overnight, slice, and continue with the recipe. This makes rugelach perfect for holiday planning when time is precious.
Variations Worth Trying
While this chocolate version is divine, rugelach welcomes creativity. Traditional versions feature cinnamon, nuts, and raisins. Try apricot preserves with chopped walnuts for a fruity twist, or raspberry jam with mini chocolate chips for a delightful contrast. You can even go savory with pesto, sun dried tomatoes, and a sprinkle of parmesan for an appetizer version that will surprise and delight guests.
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Perfect Pairings
These cookies shine alongside the right beverage. For morning enjoyment, pair with coffee particularly a cappuccino where the milk complements the chocolate. In the afternoon, Earl Grey or chai tea brings out the subtle spice notes. For dessert, serve with a small glass of Frangelico or amaretto to enhance the nutty chocolate flavors and create a sophisticated ending to any meal.
Frequently Asked Questions
- → What makes chocolate rugelach unique?
Chocolate rugelach is made with a tender, cream cheese-based dough and a flavorful chocolate filling. The combination creates a flaky and rich pastry with a perfectly balanced sweetness.
- → Can I prepare dough ahead of time?
Yes, the dough can be refrigerated for up to an hour before rolling or frozen for later use, making it a convenient option for planning ahead.
- → What filling variations can I try?
While chocolate is classic, you can try fillings like fruit preserves, nuts, or Nutella for a delicious twist on traditional rugelach.
- → What’s the best way to bake evenly?
Ensure even baking by rotating pans halfway through and placing oven racks in the top and lower thirds. This helps achieve consistent golden results.
- → How should I store chocolate rugelach?
Store baked rugelach in an airtight container for up to two weeks. You can also freeze the unbaked dough and slice it as needed for baking.