Irresistible Chocolate Rugelach Recipe for Sweet Cravings

There’s something magical about the aroma of fresh-baked Chocolate Rugelach wafting through your home. Picture this: flaky, buttery dough perfectly rolled with rich chocolate and a sprinkle of cinnamon, forming delightful crescents that practically melt in your mouth. Mint Oreo cheesecake delight Decadent chocolate eclairs recipe As you take that first bite, you experience a heavenly blend of textures — crisp on the outside and soft on the inside.

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I remember the first time I tried making Chocolate Rugelach; my kitchen turned into a floury battleground. After an epic battle with my rolling pin, I emerged victorious, but not without some delicious casualties. Mini berry Dutch babies for breakfast My friends will still talk about that day when they devoured every last piece while laughing at my dough-induced chaos.

I once made these for a family gathering, and everyone kept asking for seconds—definitely a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for the dough; use unbleached flour for better flavor and texture.

• Unsalted Butter: Cold butter creates flakiness; ensure it’s fresh for maximum flavor.

• Cream Cheese: Adds richness and tenderness to the dough; room temperature works best for easy mixing. Blueberry cheese danish for brunch.

• Sugar: Just a bit enhances sweetness; brown sugar adds depth if you prefer.

• Chocolate Chips: Use semi-sweet or dark chocolate according to your taste preference for that delightful filling.

• Cinnamon: A classic pairing with chocolate; it adds warmth and comfort to each bite.

• Powdered Sugar: For dusting before serving; it gives a lovely finishing touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare yourself for some fun in the kitchen as we embark on this delicious journey together!

Make the Dough: Start by combining all-purpose flour, cold unsalted butter, and cream cheese in a bowl. Mix until crumbly yet slightly sticky—aim for that dream dough consistency.

Chill It Out: Once well-combined, divide the dough into four equal parts. Wrap each piece in plastic wrap and refrigerate for about one hour. This step ensures flakiness later.

Create Your Filling: While the dough chills, mix chocolate chips with a sprinkle of cinnamon in a small bowl. Feel free to adjust the amount based on how rich you want those flavors!

Roll It Out: After chilling, take one piece of dough from the fridge. On a floured surface, roll it into a circle about 1/8 inch thick. Spread some filling over almost all of it—leave just a little edge.

Cut and Shape**: Using a pizza cutter (or knife), slice the circle into 8 wedges like cutting a pizza. Now roll each wedge tightly from wide end to point! Place them on parchment-lined baking sheets.

Bake and Enjoy**: Preheat your oven to 350°F (175°C). Bake rugelach for 20-25 minutes until golden brown and fragrant. Cool slightly before dusting with powdered sugar—it’s like putting on their fancy party hats!

Chocolate Rugelach is not just dessert; it’s an experience filled with laughter and love! As you bite into those flaky layers enveloping luscious chocolate goodness, you’ll understand why everyone keeps coming back for more! Happy baking! For more inspiration, check out this Decadent peanut butter brownies recipe.

You Must Know

• Chocolate rugelach offers layers of flaky pastry and rich chocolate, making it a timeless treat
• Perfect for gatherings or cozy nights in, these delightful pastries will steal the show
• Don’t forget to share, or they might disappear faster than you can say “delicious!”

Perfecting the Cooking Process

Start by preparing the dough and chilling it before rolling out. This ensures a tender, flaky texture. While the dough chills, you can prep your filling to save time and maximize flavor.

Add Your Touch

Feel free to swap out chocolate for nuts or fruit preserves for a twist. Adding spices like cinnamon can elevate the flavor profile, giving a unique touch to each batch of chocolate rugelach.

Storing & Reheating

Store cooled rugelach in an airtight container at room temperature for up to three days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warm and crispy.

Chef's Helpful Tips

• Keep your dough cold while working; this prevents stickiness and ensures a good rise
• Don’t overfill your rugelach; too much filling can lead to messy pastries that won’t roll properly
• Lastly, watch your baking time closely; every oven behaves differently!

Baking these chocolate rugelach always reminds me of family gatherings where everyone fights over the last piece. One Christmas, my aunt caught me sneaking one before dinner—it was worth every crumb!

FAQ

What makes chocolate rugelach different from other cookies?

For more inspiration, check out this Delicious banana bread cookies recipe.

Chocolate rugelach uses a flaky pastry dough instead of traditional cookie dough.

Can I freeze chocolate rugelach?

Yes, you can freeze them after baking for up to three months.

What is the best way to serve chocolate rugelach?

Serve them warm with a dusting of powdered sugar or alongside coffee for a delightful pairing.

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Chocolate Rugelach

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• Author: homerecipeseasy
• Total Time: 55 minutes
• Yield: Approximately 32 servings 1x

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Description

Experience the bliss of fresh-baked Chocolate Rugelach, where flaky, buttery dough envelops a rich filling of chocolate and cinnamon. These delightful crescent-shaped pastries are perfect for any occasion, boasting a heavenly blend of textures that melt in your mouth. Whether you’re hosting a gathering or enjoying them with coffee, these rugelach will be a hit with everyone!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup cold unsalted butter (cut into cubes)
• 8 oz cream cheese (room temperature)
• 1/4 cup granulated sugar
• 1 cup semi-sweet or dark chocolate chips
• 1 tsp ground cinnamon
• Powdered sugar (for dusting)

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Instructions

1. In a mixing bowl, combine flour, cold butter, and cream cheese until crumbly yet slightly sticky.
2. Divide the dough into four parts, wrap in plastic wrap, and refrigerate for one hour.
3. Mix chocolate chips with cinnamon in a small bowl.
4. On a floured surface, roll one piece of dough into a circle (1/8 inch thick). Spread filling over the dough, leaving an edge.
5. Slice the circle into 8 wedges. Roll each wedge from the wide end to the point; place on parchment-lined baking sheets.
6. Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown. Dust with powdered sugar before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 1 rugelach (30g)
• Calories: 120
• Sugar: 4g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: For variations, try using nuts or fruit preserves in place of chocolate. Keep your dough cold while working to prevent stickiness. To store, keep in an airtight container at room temperature for up to three days.