This flaky, buttery, rich pastry with chocolate layers is chocolate rugelach, often called rugalach. This one is not just filled with chocolate but layered with chocolate in the traditional way and similar to the ones you pick at your local bakery. While they look intimidating these are super simple and easy to make. Let me show you how.
Table of Content
Have you seen this pastry before? Perhaps in a bakery? It's called rugelach. And pronounced - rug-a-lah. Often people mistake it for croissant or schnecken but it's not. Croissant is a butter laminated dough while the layers in the rugelach are chocolate. And while Schnecken uses sour cream, rugelach uses cream cheese in the dough.
It may look intimating to make this chocolate pastry, and yet it is surprisingly easy. Today I'm going to show you everything you need to know about making rugelach. I will share with you the basic rugelach recipe with chocolate filling. But you can also use this dough as a base for any other filling you like.
What is Rugelach?
Rugelach is a Jewish crescent-shaped pastry made with a yeast-based dough and filled with chocolate, jams, fruits and other wonderful fillings. These are best on the day they are made but can be frozen for months. They are buttery, flaky, and crisp with a wonderful buttery scent.
Traditional fillings often include poppy seeds and nuts or fruit jams but chocolate is probably the most popular. One of my favorites is fig jam with pecans. Ziv loves dates while my kids' favorite, of course, is Nutella.
You can also make rugelach cookies with different fillings. The dough is a buttery cream cheese-based pastry dough with a variety of fillings as well. I shared the chocolate rugelach cookies with you.
About these rugelach
If you haven't tasted traditional Jewish rugelach then you are in for a treat with this rugelach recipe. They are soft, buttery crescent in shape and layered with chocolate so the filling does not get lost on the baking tray.
The dough has cream cheese which adds a nice softness to it. Also, we brush these with sugar syrup as soon as they are out of the oven. That keeps these soft and moist for a long time. I always make a double batch of these and store them in the fridge. When Aadi has friends over these are gone in an instant.
The recipe looks complicated but it really is quite simple and easy. I have made a video and progress pictures to encourage. you to try these. You can also make rugelach rolls with these as I have made in this chocolate rolls recipe.
Timeline for making these Rugelach
Just to simplify, make it easier to understand and plan, here is a timeline for making these rugelach
- Prepare the dough - 15 mins
- Proof the dough on the counter - 1 hour
- Chill the dough in the fridge - 1 hour
- Laminate the dough with chocolate - 10 mins
- Chill the laminated dough - 1 hour
- Form the chocolate rolls - 15 mins
- Proof the chocolate rolls - 1 hour
- Bake the chocolate rugelach rolls - 15 mins
Ingredients and substitutes
- Flour - I think all-purpose flour works best for this pastry.
- Yeast - There is not much and that's because I let the dough rise in the fridge overnight.
- Sugar - I use just a little in the dough, the rest of the sweetness comes from the chocolate.
- Chocolate - Make sure to use good quality chocolate. If you don't want to use chocolate, you can use a cocoa powder paste, which I have shared below in the notes.
- Eggs - I use three egg yolks, which add a brioche-like richness to the dough.
- Cream cheese - Rugelach is made with cream cheese, and yet sour cream works wonderfully too.
- Butter - I like to use a good European butter which is high in fat.
Rugelach with chocolate vs. cocoa paste
While using real chocolate in the rugelach is the best in terms of taste, the cocoa paste is much easier to work with. To make it easier to work with chocolate, we let the dough chill until the chocolate sets. However, this then does not spread evenly like the cocoa paste does but rather cracks in between the layers. And yet, it is still there in between layers and works beautifully when baked.
Personally, I always choose chocolate over cocoa paste but I will be honest and tell you cocoa paste is much easier to work with. Of course, in the recipe card below I have given you the recipe for both chocolate filling as well as cocoa paste filling. If you use cocoa paste you can also reduce the chilling time considerably.
Step by step instructions
Dough
- In the bowl of a stand mixer with the dough hook, combine milk, yeast, sugar, egg, egg yolks, sour cream, and vanilla.
Tip - Use a whisk to combine well making sure there are no lumps - Then, add the flour and salt – combine well with a spatula.
- Start the mixer on and knead until everything forms a nice ball. Then knead for 2 minutes more.
- After 2 minutes, start adding the room temperature butter – one cube at a time. Knead until all the butter is incorporated. Then knead 2 minutes more.
Tip - The dough should now be beautifully soft, elastic, and shiny dough - Place in an oiled bowl and cover with plastic wrap or clean kitchen cloth.
- Leave the dough to rise on the counter for an hour. Then place it in the fridge for another hour.
Tip - The cold dough is easier to work with as the butter chills. You can leave this dough in the fridge for up to 12 hours.
Chocolate filling
- Combine chocolate and butter in a microwave-safe bowl. Melt for a minute or more until all the chocolate is melted.
- Leave at room temperature for the chocolate to cool. It works best if the chocolate cools but is still in spreadable consistency
Tip - you can also place it in the fridge for a few minutes to chill until spreadable consistency
Sugar syrup
- Combine the sugar and water in a saucepan. Heat on medium-low until all the sugar is melted.
- Then, cool a minute more until syrup consistency. Set aside until ready to use.
Laminate
- Remove the dough from the fridge. Lightly dust a work surface with flour and roll the dough to a rectangle approximately 10 x 20 cm long.
- Spread the chocolate over ⅔ of the rectangle.
Tip - it is important that the chocolate is a spreadable consistency otherwise it will be messy. - Fold the rectangle like a book. Start with the third that has no chocolate and fold it over the center half then bring the other side over the first (see video).
Tip - when laminated you should have a chocolate layer between each layer. - Place it over a baking tray, cover with cling wrap and let chill for an hour or until just firm enough to work with.
Tip - you dont' want the chocolate to get too hard or it will shatter between the layers. So, approximately an hour is good.
Shape, Proof, Bake
- Remove the dough from the fridge. You can divide the dough into two. Work with one portion at a time (place the other in the fridge).
Tip - I like to roll it a bit bigger then divide it into two so I have two workable rectangles. - Roll the dough into a long rectangle strip of about 5 mm thickness, which will be about 10 x 25 cm long.
- Divide the dough into triangles (as shown in the video). First, cut at every 4 -inches, then cut diagonally. This should give you two triangles
- Working with one triangle at a time, fold like a croissant. Start by stretching the triangle lengthwise creating a long tail. Then, roll like a jelly roll from the broader side towards the tail.
- Place the shaped rugalach on a parchment-lined baking tray making sure to tuck the tail under. Cover with a clean kitchen cloth and let proof for an hour.
Tip- the parchment paper also makes for easy clean-up.
- Preheat the oven at 325 F / 170 C / Gas Mark 3
Tip - it is best to start preheating the oven at about 45 minutes and make sure the oven is well preheated. - Egg wash - beat the egg and water together. Brush the proofed rugelach with this egg wash.
- Bake for about 15 to 18 minutes or until lightly golden.
- Brush with sugar syrup as soon as you take it out of the oven. Then transfer to a cooling rack to cool completely.
Tip - the sugar syrup keeps these rugelach's moist but do not add too much or they will be soggy. - Enjoy!
Frequently asked questions
Rugelach is a pastry and it's best on the day it is made. However, it freezes well, so any leftovers are best kept in the freezer. These can be frozen for up to 2 months.
Absolutely, in fact, any leftovers are best kept in the freezer wrapped well in plastic wrap. Thawing them in the fridge overnight works best with these as well.
I am using 60% Callebaut chocolate. I love using good quality couverture chocolate. Chocolate is the star of this pastry so you want to use a good semi-sweet or dark variety.
Absolutely, you can use any chocolate from 54% to 80% cocoa solids.
This pastry dough will work as a base for many different and wonderful fillings. Try Nutella, dates and walnuts, fruit jams.
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Printable Recipe
Bakery Style Chocolate Rugelach
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 4 cups (500 g) All-purpose flour
- 2 ¼ teaspoon (7 g) Instant dry yeast ((1 envelop))
- ¼ cup (50 g) Sugar
- ½ cup (113 g) Butter (unsalted, room temperature)
- 1 Egg (whole (large))
- 2 Egg yolks
- 4 oz (113 g) Cream cheese (or sour cream)
- ⅓ cup (80 ml) Milk
- 1 tablespoon Vanilla
- 1 teaspoon Salt
Chocolate filling
- 7 oz (200 g) Dark chocolate
- ½ cup (113 g) Butter ((1 stick) unsalted, room temperature)
Cocoa Paste filling (alternative to real chocolate filling)
- 1 cup (85 g) Cocoa Powder
- 2 cup (240 g) Powdered Sugar
- ¼ cup (60 ml) Melted Butter
- 1 tbsp Vanilla
- 2 tablespoon Milk ((up to 4 tbsp) or water)
Eggwash
- 1 Egg
- 2 tablespoon Water
Sugar syrup
- ½ cup (100 g) Sugar
- ¼ cup (60 ml) Water
Instructions
Dough
- In the bowl of a stand mixer with the dough hook, combine milk, yeast, sugar, egg, egg yolks, sour cream, and vanilla. Tip - Use a whisk to combine well making sure there are no lumps
- Then, add the flour and salt – combine well with a spatula.
- Start the mixer on and knead until everything forms a nice ball. Then knead for 2 minutes more.
- After 2 minutes, start adding the room temperature butter – one cube at a time. Knead until all the butter is incorporated. Then knead 2 minutes more.Tip - The dough should now be beautifully soft, elastic, and shiny dough
- Place in an oiled bowl and cover with plastic wrap or clean kitchen cloth.
- Leave the dough to rise on the counter for an hour. Then place it in the fridge for another hour. Tip - The cold dough is easier to work with as the butter chills. You can leave this dough in the fridge for up to 12 hours.
Chocolate filling
- Combine chocolate and butter in a microwave-safe bowl. Melt for a minute or more until all the chocolate is melted.
- Leave at room temperature for the chocolate to cool. It works best if the chocolate cools but is still in spreadable consistencyTip - you can also place it in the fridge for a few minutes to chill until spreadable consistency
Sugar syrup
- Combine the sugar and water in a saucepan. Heat on medium-low until all the sugar is melted.
- Then, cool a minute more until syrup consistency. Set aside until ready to use.
Laminate
- Remove the dough from the fridge. Lightly dust a work surface with flour and roll the dough to a rectangle approximately 10 x 20 cm long.
- Spread the chocolate over ⅔ of the rectangle.Tip - it is important that the chocolate is a spreadable consistency otherwise it will be messy
- Fold the rectangle like a book. Start with the third that has no chocolate and fold it over the center half then bring the other side over the first (see video).Tip - when laminated you should have a chocolate layer between each layer.
- Place it over a baking tray, cover with cling wrap and let chill for an hour or until just firm enough to work with. Tip - you dont' want the chocolate to get too hard or it will shatter between the layers. So, approximately an hour is good.
Shape, proof, bake
- Remove the dough from the fridge. You can divide the dough into two. Work with one portion at a time (place the other in the fridge).Tip - I like to roll it a bit bigger then divide it into two so I have two workable rectangles.
- Roll the dough into a long rectangle strip of about 5 mm thickness, which will be about 10 x 25 cm long.
- Divide the dough into triangles (as shown in the video). First, cut at every 4 -inches, then cut diagonally. This should give you two triangles
- Working with one triangle at a time, fold like a croissant. Start by stretching the triangle lengthwise creating a long tail. Then, roll like a jelly roll from the broader side towards the tail.
- Place the shaped rugalach on a parchment-lined baking tray making sure to tuck the tail under. Cover with a clean kitchen cloth and let proof for an hour.Tip- the parchment paper also makes for easy clean-up.
- Preheat the oven at 325 °F / 170 °C / Gas Mark 3Tip - it is best to start preheating the oven at about 45 minutes and make sure the oven is well preheated.
- Egg wash - beat the egg and water together. Brush the proofed rugelach with this egg wash.
- Bake for about 15 to 18 minutes or until lightly golden.
- Brush with sugar syrup as soon as you take it out of the oven. Then transfer to a cooling rack to cool completely.Tip - the sugar syrup keeps these rugelach's moist but do not add too much or they will be soggy.
- Enjoy!
Recipe Notes & Tips
- Prepare the dough the previous night so it has enough time to rise in the fridge.
- Similar to making puff pastry or laminate doughs a chilled pastry dough is your best friend here too.
- Once you spread the chocolate mixture - let the dough rest again in the fridge so the butter in the dough has time to firm again.
- And yet, do not chill it too long as the chocolate will harden. If the chocolate becomes hard, it will shatter between the layers, which is not what you want.
- Aim at keeping the shape of the triangle at all times. That way you will be able to cut the final shapes without much waste.
- You can measure the pastry and cut equal size triangles - 2 inches wide. Stretch the dough so you have more layers and it won't look bulky.
- Give the pastry time to prove. This will give you a wonderfully light and flaky pastry.
- Bake at 170 C / 380 F and the pastry should take about 15 to 18 minutes. However, keep a close eye after 15 minutes as they can brown easily.
- Brush them with sugar syrup as soon as they are out of the oven. This will give them a beautiful shine but also keep them moist.
- Cool them completely on a wire rack before you store them. But don't leave them out too long as they do dry out easily.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Raphael
Fantastic recipe! Love it, thank you so much.
My brother has coeliac disease and can't eat gluten but I'd love to make this for him - do you have any ideas of how to make this gluten-free but still as light and delicious as the glutenous ones I made today?
Veena Azmanov
Hey Raphael. Thanks for the lovely feedback. Happy to hear you enjoyed these. I have not tried making these gluten-free so sorry, not sure I can help.
Fiona
Hi! I'm not completely clear on how long to put the dough in the fridge once it has been laminated with chocolate? The instructions say an hour but in the tips you say just for a few minutes?
These look amazing, I'm so excited to make them!
Veena Azmanov
Hey Fiona. An hour of chilling should be good enough. We want the chocolate to set slightly but not too firm or it will shatter between the layers. Mine usually takes an hour but I don't have cold winters so it may be different for you. Perhaps less if you are in a cold place. Hope that makes sense.
Erica
I don’t see where you indicate on the ingredient list how much water to use in the dough. I only see water in the directions. How much water and what temperature is needed for the dough?
Thank you!
Veena Azmanov
Sorry, Erica. It's a type error. I wrote water instead of milk. Thanks for bringing it to my attention. Just fixed it. I hope you enjoy this recipe
Jessica E
Question- the dough seems a bit dry. Do you have any suggestions? Also can I roll it like a circle? Vs the rectangle?
Veena Azmanov
Yes, you can cut it into any shape you want. If the dough is too dry you can add a tablespoon of water.
Aline
Oh wow!! This looks like the perfect recipe for a family baking party over the holidays!! Thanks for the detailed recipe!
Veena Azmanov
Absolutely, Aline. Thanks