📝 About This Recipe
A cornerstone of Ashkenazi baking, these rugelach feature a rich, tangy cream cheese dough that strikes the perfect balance between flaky pastry and tender cookie. Each crescent is spiraled with a decadent dark chocolate filling, a hint of cinnamon, and finely crushed walnuts for a nostalgic crunch. Whether served at a holiday gathering or enjoyed with a quiet afternoon tea, these golden-brown morsels represent the heart of Jewish comfort baking.
🥗 Ingredients
The Pastry Dough
- 1 cup Unsalted butter (cold and cut into 1/2-inch cubes)
- 8 ounces Full-fat cream cheese (cold and cubed)
- 2 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Kosher salt
The Chocolate Filling
- 1/2 cup Apricot preserves (warmed and strained)
- 1/2 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon Ground cinnamon
- 3/4 cup Mini semi-sweet chocolate chips (or finely chopped dark chocolate)
- 1/2 cup Walnuts (finely chopped)
The Finish
- 1 large Egg (beaten with 1 teaspoon water for egg wash)
- 2 tablespoons Demerara or Sanding sugar (for topping)
👨🍳 Instructions
-
1
In a food processor, pulse the flour, 2 tablespoons of sugar, and salt until combined. Add the cold cubed butter and cream cheese.
-
2
Pulse about 10-12 times until the dough starts to clump together in large crumbs; do not overprocess into a solid ball. You should still see tiny streaks of butter.
-
3
Turn the dough out onto a lightly floured surface. Divide into 4 equal portions, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
-
4
In a small bowl, whisk together the 1/2 cup sugar, cocoa powder, and cinnamon. Have your chopped walnuts and chocolate chips ready in separate bowls.
-
5
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
-
6
On a well-floured surface, roll out one disk of dough into a 9-inch circle. Keep the other disks in the fridge while you work.
-
7
Thinly spread about 2 tablespoons of the warmed apricot preserves over the dough circle, leaving a 1/4-inch border at the edge.
-
8
Sprinkle a quarter of the cocoa-sugar mixture, a quarter of the chocolate chips, and a quarter of the walnuts evenly over the jam. Press the toppings lightly into the dough with your palms.
-
9
Using a pizza cutter or sharp knife, cut the circle into 8 or 9 even wedges (like a pizza).
-
10
Starting from the wide outer edge, roll each wedge up tightly toward the point. Place the rugelach on the prepared baking sheet with the point tucked underneath.
-
11
Repeat the process with the remaining dough disks. Space the cookies about 1 inch apart on the trays.
-
12
Brush the tops of the rolled cookies with the egg wash and sprinkle generously with the Demerara sugar for a crunchy finish.
-
13
Bake for 25-30 minutes, rotating the pans halfway through, until the pastry is a deep golden brown and the filling is bubbling slightly.
-
14
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. The jam will be very hot!
💡 Chef's Tips
Keep the dough cold; if it gets too soft while rolling, pop it back in the fridge for 10 minutes to ensure a flaky texture. Use a thin layer of jam to act as 'glue' for the dry fillings so they don't fall out when rolling. Don't be afraid to bake them until they are truly golden; underbaked rugelach can be doughy rather than crisp. To make them pareve (non-dairy), substitute the butter and cream cheese with high-quality vegan butter sticks and vegan cream cheese. Pulse the walnuts in a processor until they are like coarse sand; large chunks make the dough harder to roll tightly.
🍽️ Serving Suggestions
Serve warm with a glass of cold milk or a cup of strong black coffee. Arrange on a silver platter alongside fresh berries for a beautiful Shabbat dessert. Pair with a small glass of Slivovitz (plum brandy) for a traditional Eastern European treat. Drizzle with a little melted dark chocolate after cooling for an extra indulgent look. Store in an airtight container for up to a week, or freeze for up to 3 months.