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Chocolate Rugelach

The rich and tangy rugelach dough is paired with a simple chocolate filling to create a perfectly sweet pastry.
Recipe Author Jessie Sheehan



  • 2 cups all-purpose flour
  • 1 1/4 teaspoon table salt
  • 2 teaspoons baking powder
  • 8 ounces cream cheese cold, cut into pieces
  • 12 ounces unsalted butter cold, cut into pieces, plus more for melting and brushing
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract

Chocolate filling

  • 1 cup finely chopped semi-sweet chocolate
  • 2 tablespoons granulated sugar
  • 2 tablespoons cocoa powder

Egg wash

  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Turbinado sugar for sprinkling


  • Place dry ingredients in a food processer and process until combined. Add the rest of the ingredients and process until the dough just comes together. Do not over process.
  • Divide the dough in four, kneading it a bit if the ingredients need additional incorporating, and wrap each piece in plastic wrap and place in the refrigerator for two hours or overnight.
  • Assemble the filling by combining all of the ingredients in a small bowl. Line a baking sheet with parchment paper.
  • Combine the egg and cream for the wash in a small bowl.
  • Roll out one piece of dough at a time on a lightly floured work surface into an 11-inch round circle. Brush with melted butter and sprinkle with a quarter of the filling. Press the filling into the dough lightly to secure it.
  • Using a pizza-cutter, cut the circle into 16 pieces. Roll each piece up from the larger end, tucking the smaller end underneath the cookie and placing on the prepared baking sheet. Repeat with the remaining pieces of dough and brush all cookies with wash and sprinkle with the Turbinado sugar. Place in the freezer for an hour. Preheat the oven to 350-degrees and bake off 12 cookies at a time for 20 to 25 minutes until golden brown.