How to Make a Perfect Jewish pastry called Rugelach with chocolate in this step by step tutorial

Bakery Style Chocolate Rugelach

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. And while they look intimidating, these are super simple and easy to make. Let me show you how.
5 from 12 votes
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Course: Dessert, pastry
Cuisine: Israel, Jewish
Keyword: baking, chocolate, Jewish, Pastry, rugelach
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 30 pastry
Calories: 260kcal
Author: Veena Azmanov
Cost: $10



  • 540 grams All-purpose flour
  • 2 1/4 tsp Instant dry yeast
  • 50 grams Sugar
  • 113 grams Butter unsalted
  • 1 Egg whole (large)
  • 2 Egg yolks
  • 120 grams Cream cheese or sour cream
  • 85 ml Milk
  • 1 tbsp Vanilla
  • 1 tsp Salt


  • 200 grams Dark chocolate
  • 100 grams Butter unsalted

Cocoa Paste filling (alternative to real chocolate filling)

  • 90 grams Cocoa Powder
  • 250 grams Powdered Sugar
  • 60 grams Melted Butter
  • 1 tbsp Vanilla
  • 2 - 4 tbsp Milk or water


  • 1 Egg
  • 2 tbsp Water


  • 100 grams Sugar
  • 60 ml Water



  • In the mixer bowl with a dough hook, combine water, yeast, sugar, egg, egg yolks, sour cream, and vanilla. And use a whisk to combine well.
  • 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.
  • This should now be a beautifully soft, elastic and shiny dough (see video).
  • Place in an oiled bowl and cover with cling wrap.
  • Leave the dough in the fridge for 4 to 6 hours (overnight works great).


  • 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.


  • 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.


  • 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 2/3 of the rectangle.
  • 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).
  • Place it over a baking tray, cover with cling wrap and let chill for an hour.


  • Remove the dough from the fridge.
  • You can divide the dough now into two or roll it a bit bigger then divide it into two.
  • Work with one portion at a time (place the other in the fridge).
  • Roll the dough into a long rectangle strip about 5 mm thickness, which will be about 10 x 25 cm long.
  • Divide the dough into triangles – as shown in the video.
  • 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 formed rugalach on a parchment - lined baking tray making sure to tuck the tail under.


  • Cover the formed rugalach with a clean kitchen cloth and let proof for an hour.
  • Then, preheat the oven at 170C / 380 F.
  • For the egg wash, combine the egg and water.
  • Brush the rugelach with this egg wash.
  • Bake in the preheated oven for about 15 to 18 minutes on until golden.
  • When baked, immediately brush with sugar syrup.
  • Then transfer to a cooling rack to cool completely.
  • Enjoy!



Calories: 260kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 166mg | Potassium: 140mg | Fiber: 2g | Sugar: 15g | Vitamin A: 326IU | Calcium: 27mg | Iron: 2mg