Decadent Bittersweet Chocolate Rugelach

Discover the magic of Bittersweet Chocolate Rugelach – a holiday cookie so utterly delightful, buttery, flaky, and perfectly sweet, it’s virtually impossible to stop at just one. A quintessential addition to any festive cookie platter!

As the holiday season draws near, the irresistible aroma of freshly baked goods fills our homes, signaling a time of warmth, sharing, and culinary joy. Here at Striped Spatula, holiday baking is more than just a tradition; it’s a passion, a creative outlet, and an essential part of making memories. Each year, we embark on a festive baking marathon, eager to create a diverse assortment of treats that will delight friends and family. This year, one particular pastry has stolen the spotlight, earning its place as a cherished favorite: our Bittersweet Chocolate Rugelach.

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The Enduring Charm of Holiday Baking (and Overcoming Kitchen Hurdles)

Holiday baking often comes with its own set of charming (and sometimes challenging) tales. There’s a unique satisfaction in meticulously planning a tray of cookies, selecting diverse flavors and textures, and envisioning the smiles they’ll bring. While the journey from recipe idea to beautifully arranged cookie trays can be filled with unexpected twists – from a stubbornly uncooperative cookie press to a cooling rack mishap that sends dozens of perfectly baked treats tumbling – the spirit of holiday baking always prevails. These minor kitchen dramas only add to the rich tapestry of memories, making the triumphant moments of success even sweeter. Despite the occasional flour-dusted chaos, the goal remains the same: to share warmth and deliciousness with those we love. This year, amidst the flour and festive chaos, the call of Rugelach was simply too strong to ignore.

What Exactly Are Rugelach? A Delicious Dive into Jewish Cream Cheese Pastry

For those unfamiliar, Rugelach are enchanting, miniature rolled pastries of Jewish origin, traditionally made with a rich cream cheese or sour cream dough and filled with a variety of sweet ingredients. Their delicate, flaky texture and rich, buttery flavor make them instantly recognizable and universally loved. While often associated with Jewish holidays like Hanukkah, their appeal is truly year-round, making them a perfect addition to any dessert table or coffee break. The secret to their incredible flakiness lies in the cream cheese dough, which bakes up light and tender, contrasting beautifully with the luscious fillings.

As someone who deeply appreciates the breadth and depth of Jewish cuisine – from comforting Matzo ball soup to crispy Latkes, and every delightful bite from iconic delis – discovering a truly exceptional Rugelach recipe felt like finding a culinary treasure. For many years, I searched for a definitive recipe that captured the authentic essence of these beloved pastries. My search happily concluded in 2001 when Ina Garten, the Barefoot Contessa herself, published her “Rugelach” recipe in Parties!, which quickly became one of my all-time favorite cookbooks. Her recipe offered a foolproof path to perfectly tender, flaky Rugelach, and I’ve been devoted to making them ever since.

Effortless Elegance: The Simplicity of Making Rugelach

Despite their sophisticated appearance, often resembling tiny croissants, Rugelach are surprisingly simple to make, proving that elegance in baking doesn’t always equate to complexity. Much like other beloved cream cheese pastries, a significant portion of the preparation time is dedicated to chilling the dough. This crucial step ensures the butter and cream cheese remain firm, resulting in that coveted flaky texture when baked. Once the dough has rested sufficiently, the process transforms into a delightful rhythm: roll out the dough, spread your favorite filling, expertly cut and roll each piece, and then bake to golden perfection. It’s a forgiving recipe that rewards patience with exquisite results.

While traditional Rugelach fillings often include apricot preserves, walnuts, and cinnamon sugar – a combination that consistently earns rave reviews from gift recipients – my personal favorite variation centers around the rich, deep flavor of bittersweet chocolate. Paired with a delicate hint of cinnamon and a generous sprinkle of glistening Demerara sugar on top, this combination creates a deeply satisfying treat. The bittersweet chocolate melts into pockets of gooey deliciousness, providing a perfect counterpoint to the buttery pastry and crisp sugar topping. However, the true beauty of Rugelach lies in their incredible versatility. Feel free to experiment with your own favorite flavors: raspberry preserves for a tangy twist, pecans instead of walnuts for a different nutty crunch, or even a poppy seed filling for a traditional touch. The possibilities are endless, making each batch a unique expression of your culinary creativity.

Bittersweet Chocolate Rugelach on a cooling rack

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Rating: 4.67 out of 5 from 3 votes

Bittersweet Chocolate Rugelach

by
Amanda Biddle

One of my favorite cookies to bake at the holidays, Rugelach store well in an airtight container, layered between sheets of wax paper, at room temperature for up to a week. They also freeze beautifully unbaked. Just defrost and pop in the oven whenever you need them.

Pastry Adapted from Ina Garten, “Rugelach” (Barefoot Contessa Parties!, 2001)

Prep Time:
2 hours 40 minutes

Cook Time:
20 minutes

Total Time:
3 hours

Servings:
48 pastries

Ingredients

For the Pastry

8 ounces cream cheese, room temperature
½ pound unsalted butter (2 sticks), room temperature
¾ cup granulated sugar, divided
¼ teaspoon kosher salt
1 teaspoon vanilla extract
2 cups all-purpose flour
8 ounces bittersweet chocolate, finely chopped or shaved
1 teaspoon ground cinnamon

To Bake

4 tablespoons unsalted butter, melted and cooled slightly
Demerara sugar (“Raw”), for topping
1 large egg (for egg wash)
1 tablespoon milk (for egg wash)

Instructions

Assemble the Pastry

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1/2 pound (2 sticks) unsalted butter until the mixture is light and fluffy. Gradually add 1/4 cup of the granulated sugar, along with the kosher salt and vanilla extract, beating until all ingredients are well combined. Remember to scrape down the sides of the bowl to ensure everything is thoroughly incorporated. With the mixer on low speed, slowly add the all-purpose flour, mixing just until it is incorporated and forms a cohesive dough. Be careful not to overmix, as this can lead to tough pastries.
Transfer the dough onto a lightly floured work surface. Gently form the dough into a ball. Using a sharp knife or bench scraper, divide the dough ball into four equal pieces. Roll each quarter into a smaller ball and then flatten it slightly into a disc. Wrap each dough disc tightly in plastic wrap to prevent drying and chill them in the refrigerator for at least one hour. This chilling period is crucial for developing flavor and making the dough easier to handle. Once chilled, re-flour your work surface and roll each dough quarter into a thin 9-10 inch circle, aiming for an approximate thickness of 1/4-inch.
Prepare your delicious filling: In a small bowl, combine the finely chopped or shaved bittersweet chocolate with the ground cinnamon and the remaining 1/2 cup of granulated sugar. Stir well to ensure an even distribution of flavors.
To prepare for filling, lightly brush the surface of each rolled dough round with a portion of the slightly melted and cooled unsalted butter. Then, evenly spread about 1/3 cup of the chocolate mixture over the buttered dough, leaving a small border around the edges. Carefully cover the filled dough round with plastic wrap and gently press the filling into the dough. This helps the filling adhere during rolling and baking.
Using a sharp knife or a pizza cutter, slice each 9-10 inch dough round into quarters. Then, cut each quarter into three equal wedges, creating a total of 12 wedges per dough round. Starting from the widest edge of each wedge, carefully roll it towards the center, forming a crescent shape. Transfer the rolled cookies, with the point neatly tucked underneath to prevent unraveling, onto a baking sheet lined with parchment paper. Refrigerate the baking sheet with the rolled Rugelach for another 30 minutes, or until the dough is firm. This extra chill helps maintain their shape during baking. Repeat this entire process for the remaining three rounds of dough.

Bake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a small bowl, whisk together one large egg and one tablespoon of milk to create an egg wash. Lightly brush the top of each chilled Rugelach cookie with this egg wash. This will give them a beautiful golden sheen. Sprinkle generously with Demerara sugar for an added crunch and sparkle.
Bake the pastries for 15-20 minutes, or until they are lightly browned and the edges are crisp. Keep a close eye on them to prevent over-browning. Once baked, remove the baking sheets from the oven and let the Rugelach sit for about 5 minutes on the sheet. This allows them to firm up slightly. Then, using a thin metal spatula, carefully transfer the warm cookies to a wire rack to cool completely.

Nutrition Estimate

Nutrition information is automatically calculated and should only be used as an approximation.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary for different environments.

Tips for Perfect Rugelach Every Time

Chilling is Key: Don’t rush the chilling process for the dough. It’s essential for a flaky texture and easier handling. Cold dough prevents the butter from melting too quickly when rolling, which can make the dough sticky and less manageable.
Don’t Overmix the Dough: Mix the flour just until combined. Overmixing develops gluten, leading to a tougher pastry.
Even Thickness: Aim for uniform dough thickness when rolling out the circles (about 1/4-inch). This ensures even baking.
Press the Filling: Gently pressing the filling into the dough after spreading it helps it adhere to the pastry and prevents it from falling out during baking.
Customization Galore: While bittersweet chocolate is a winner, feel free to experiment! Other popular fillings include apricot or raspberry jam, cinnamon sugar with chopped nuts (walnuts, pecans), poppy seed paste, or a mixture of dried fruits. Just ensure your filling isn’t too wet, which could make the pastry soggy.
Storage and Freezing: Baked Rugelach stay fresh in an airtight container at room temperature for up to a week, layered with wax paper. For longer storage, they freeze beautifully! You can freeze them baked or unbaked. If freezing unbaked, arrange them on a baking sheet until firm, then transfer to a freezer-safe bag. When ready to bake, simply defrost in the refrigerator overnight and bake as directed.

A Timeless Treat for Every Occasion

Bittersweet Chocolate Rugelach are more than just a holiday cookie; they are a timeless treat that brings joy wherever they go. Their delightful combination of crisp, buttery pastry and rich, indulgent chocolate filling makes them utterly irresistible. Whether you’re preparing a festive cookie tray, seeking a comforting afternoon snack, or simply craving a delicious homemade pastry, this recipe is a guaranteed success. So, roll up your sleeves, embrace the delightful process of baking, and get ready to enjoy these exquisite, melt-in-your-mouth pastries. We promise, you won’t regret making the effort to create these wonderful little treasures.