Chocolate Rugelach

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-rugelach-recipe, rugelach-recipe

Prep Time 20

Cook Time 15

Chill Time 1 30

Total Time 2 5

Servings servings

Calories 147kcal

Ingredients

Cookie Dough:
1 cup unsalted butter softend
1 8 oz block plain cream cheese softened
1/4 cup granulated sugar
1/4 tsp salt
1 1/2 tsp vanilla extract
2 1/3 cups all purpose flour
Chocolate Filling:
1 cup finely chopped toasted walnuts or pecans
8 oz bittersweet chocolate
2 Tbsp light brown sugar
2 Tbsp granulated sugar
2 Tbsp unsweetened cocoa powder
1/4 tsp espresso powder
1 large egg beaten with 1 Tbsp cold milk (egg wash)
1/4 cup turbinado sugar

Instructions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined.
Transfer cookie dough to a well-floured surface and roll it into a ball. Cut the ball in quarters, shaping each quarter into a flattened disc. Wrap each piece in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F. Spread the walnuts on a sheet pan. Toast for 6 minutes, then set aside to cool.
Make the Chocolate Filling: In a double boiler melt the chocolate. Once melted mix in the brown sugar, granulated sugar, cocoa powder, espresso powder and salt. Remove from the heat and mix well. Set aside to cool slightly. (The chocolate mixture should be soft and spreadable, not runny.)
On a well-floured board, use a floured rolling pin to roll each ball of dough into a 9-inch circle. Spread the dough circle with 1/4 of the chocolate mixture leaving 1/4-inch border. Sprinkle with 1/4 cup chopped walnuts or pecans.
Cut the circle into 12 equal wedges using a pizza cutter or pastry wheel cutting the whole circle in quarters, then each quarter into thirds.
Starting with the wide edge (large end), roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350°F. Brush each cookie with the egg wash and sprinkle with turbinado sugar.
Bake for 15 to 20 minutes, until lightly golden brown. Remove to a wire rack and let cool.

Notes

Nuts - You can swap out the walnuts in this recipe for pistachios or pecans.
Chocolate Filling - You could make the filling using semi-sweet chocolate. It's important to let it cool enough just until it's spreadable. If you let it sit too long, it will harden and it makes the rugelach hard to roll. Plus, you'll have to reheat it.
Cinnamon Walnut Rugelach - This flavor combinations is a traditional choice featuring a cozy mix of cinnamon, sugar, and finely chopped walnuts. It’s warm, nutty, and perfect with a cup of coffee.
Apricot Rugelach -Sweet apricot preserves add bright flavor and a beautiful golden color. A sprinkle of your favorite nuts (I like almonds with this flavor!) or cinnamon takes it to the next level.
Raspberry Rugelach - Tart raspberry jam swirled with mini chocolate chips, white chocolate or chopped nuts creates a sweet, slightly tangy bite everyone loves.
Pecan Brown Sugar Rugelach - Cozy and caramel-like, this filling blends pecans with brown sugar for a fall-inspired twist.
Pistachio Rugelach - Finely chopped pistachios paired with honey or citrus zest add a fresh, slightly flavor that feels extra special.
Hazelnut Chocolate Rugelach - This variation pairs Nutella with toasted hazelnuts for a rich and irresistible filling.
Savory Rugelach - You can also fill rugelach cookies with different fillings like spreadable garlic and herb cheese like Boursin cheese or Alouette, a sprinkle of fresh herbs, or olive tapenade.

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