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!

Ingredients

Scale

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)

Instructions

In a mixing bowl, combine flour, cold butter, and cream cheese until crumbly yet slightly sticky.
Divide the dough into four parts, wrap in plastic wrap, and refrigerate for one hour.
Mix chocolate chips with cinnamon in a small bowl.
On a floured surface, roll one piece of dough into a circle (1/8 inch thick). Spread filling over the dough, leaving an edge.
Slice the circle into 8 wedges. Roll each wedge from the wide end to the point; place on parchment-lined baking sheets.
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.