Easy Chocolate Rugelach

Easy Chocolate Rugelach

Rugleach are filled cookies that originated in Jewish communities in Poland. This simple take on the Eastern European cookie skips the yeast and rising time of traditional rugelach and comes together quickly with the help of a mixer. Adding cream cheese to the dough provides both softness and tang, a perfect counterpart to the creamy chocolate filling.

Cook Time
20 minutes
Total Time
1 hr 40 min
Yield
48 pieces

Ingredients

Dough

  • 8 oz cream cheese (225 g), softened
  • 1 cup unsalted butter (230 g), softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (125 g), plus more for dusting

Filling

  • 6 oz dark chocolate (170 g), finely chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons cocoa powder

Topping

  • 1 large egg
  • 1 tablespoon heavy cream
  • 3 tablespoons turbinado sugar

Nutrition Info

  • Calories 64
  • Fat 2g
  • Carbs 8g
  • Fiber 0g
  • Sugar 3g
  • Protein 1g

How to Make It

1. Step
Make the dough: Add the butter to cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until completely combined, about 1 minute, then add the granulated and brown sugars and salt and mix until incorporated and smooth, 1 minute more. Scrape down the sides and bottom of the bowl. Add the vanilla and briefly mix to incorporate, then add the flour, ½ cup at a time, and mix on low speed until no pockets of flour remain.
2. Step
Set a large piece of plastic wrap, at least 16 inches long, on a flat surface. Turn the dough out onto the plastic and shape into a roughly 8-inch square. Wrap the dough in the plastic wrap and chill until firm, 1–2 hours.
3. Step
While the dough chills, make the filling: add the chocolate, brown sugar, and cocoa powder to a medium bowl and stir to combine.
4. Step
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
5. Step
Use a knife or bench scraper to divide the dough into 4 even pieces. Lightly flour a clean surface and set one of the dough portions on the floured area, returning the remaining portions to the refrigerator.
6. Step
Roll out the dough to a roughly 12- x 4-inch rectangle, about ¼ inch thick. With a long end of the dough facing you, sprinkle a quarter of the filling evenly over the dough, leaving a ½-inch border at the top long end, and gently press down so the filling adheres.
7. Step
Starting from the bottom long end, gently roll the dough into a long log. Transfer the log to a prepared baking sheet, seam-side down, refrigerate while you repeat with the remaining dough portions and filling, refrigerating each log after rolling.
8. Step
Remove the logs from the refrigerator and, using a knife or a bench scraper, trim the uneven edges off the sides of each log. Slice the logs crosswise into 1-inch pieces and arrange on the baking sheets, 24 pieces per sheet, spacing about 1 inch apart.
9. Step
In a small bowl, whisk together the egg and milk. Use a pastry brush to cover the top of each piece of rugelach with the egg wash, then sprinkle with turbinado sugar.
10. Step
Place the baking sheets in the oven and bake for 20–25 minutes, rotating the pans front to back and top to bottom halfway through baking, until the rugelach is light golden brown on top.
11. Step
Let the rugelach cool completely on the baking sheets before serving. Leftover rugelach will keep in an airtight container at room temperature for up to three days.
12. Step
Enjoy!

Tags

Comfort FoodBakery GoodsDessertsIndulgent SweetsBakeOven

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