Irresistible Chocolate Rugelach: A Delightful Treat Recipe

The mere thought of Chocolate Rugelach sends waves of nostalgia crashing over me. Imagine buttery, flaky pastry enveloping rich chocolate and nutty filling, all rolled up like little crescent-shaped gifts. The aroma wafting through the kitchen is enough to make anyone weak in the knees, begging for just one more bite. perfect brunch pairing rich chocolate eclairs This delightful treat is perfect for any occasion—be it brunch with friends or a cozy night in with a good book.

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As I roll out this delectable dough, I can’t help but remember my grandmother’s kitchen filled with laughter and flour dust. She always had a way of making these treats feel special, as if they were little treasures meant to be shared. The anticipation of biting into that warm, chocolatey goodness still brings a smile to my face. So, gather your ingredients and let’s embark on this delicious journey together!

I remember the first time I made Chocolate Rugelach; my friends couldn’t stop raving about them! For more inspiration, check out this White Chocolate Raspberry Bundt Cake recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for a perfect dough texture that rolls out effortlessly.

• Unsalted Butter: Cold butter gives the dough its flakiness; don’t skip this important ingredient!

• Cream Cheese: Adds moisture and richness to the dough, creating a tender pastry.

• Sugar: A sweet touch that balances the rich flavors beautifully; opt for granulated sugar.

• Chocolate Chips: Semi-sweet chips melt beautifully inside the rugelach; feel free to use dark chocolate for a richer taste.

• Nuts (Walnuts or Pecans): Chopped finely for added crunch; they enhance the overall flavor profile.

• Cinnamon: Provides warmth and depth; sprinkle generously for that classic rugelach flavor.

• Egg Wash: A simple mixture of egg and water gives your rugelach that golden-brown finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Make the Dough: In a large bowl, combine flour, sugar, cold butter, and cream cheese until crumbly. Mix until it forms a soft dough; chill for 30 minutes.

Prepare the Filling: While the dough chills, mix melted chocolate chips with chopped nuts and cinnamon in another bowl. This step smells heavenly!

Roll Out the Dough: On a floured surface, roll out one portion of chilled dough into a circle about 1/8 inch thick. Aim for even thickness to ensure uniform baking. For more inspiration, check out this Greek Yogurt Muffins Recipe recipe.

Add the Filling: Spread the chocolate-nut mixture evenly over the rolled-out dough, leaving a small border around the edges so it won’t spill out.

Cut and Roll**: Cut the circle into wedges like you would pizza slices. Start from the wider end and roll each wedge towards the point until you have cute little crescents.

Bake to Perfection**: Preheat your oven to 350°F (175°C). Place rugelach on lined baking sheets and brush with egg wash before baking for 20-25 minutes until golden brown.

Remember to keep an eye on them while baking; nothing is worse than burnt cookies! If they start getting too dark, cover them lightly with foil.

Enjoy these delightful Chocolate Rugelach warm from the oven or at room temperature—they’ll disappear faster than you can say “delicious!” gooey s’mores sliders.

Perfecting the Cooking Process

Start by preparing the dough and chilling it for at least an hour. While it’s chilling, preheat your oven to 350°F (175°C) so everything’s ready when you are.

Add Your Touch

Feel free to swap in different fillings like nuts or dried fruit if chocolate isn’t your thing. A touch of cinnamon can also elevate the flavor profile beautifully.

Storing & Reheating

Store leftover rugelach in an airtight container at room temperature for up to three days. To refresh them, pop them in a warm oven for a few minutes before serving.

Baking these chocolate rugelach reminds me of my grandmother’s kitchen, where sweet smells filled the air and laughter echoed. decadent chocolate treats Every bite takes me back to those cherished moments.

FAQ

Can I make chocolate rugelach ahead of time?

Yes, you can prepare the dough a day before and chill it overnight.

What type of chocolate works best?

Semi-sweet chocolate chips or dark chocolate add depth and richness.

How do I prevent soggy rugelach?

Ensure the dough is properly chilled before baking to maintain crispness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Chocolate Rugelach

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• Author: deleciouscorner
• Total Time: 55 minutes
• Yield: Approximately 24 servings 1x

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Description

Experience the bliss of homemade Chocolate Rugelach, where flaky pastry embraces a rich chocolate and nut filling. This delightful treat evokes cherished memories and fills your kitchen with the warm aroma of baking. Perfect for sharing during family gatherings or enjoying solo, these crescent-shaped goodies are irresistibly scrumptious!

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Ingredients

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• 2 cups all-purpose flour
• 1 cup unsalted butter (cold)
• 8 oz cream cheese (cold)
• 1/4 cup granulated sugar
• 1 cup semi-sweet chocolate chips (melted)
• 1/2 cup walnuts or pecans (chopped)
• 1 tsp cinnamon
• 1 egg (for egg wash)

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Instructions

1. In a large bowl, mix flour, sugar, cold butter, and cream cheese until crumbly. Form into a soft dough and chill for 30 minutes.
2. Combine melted chocolate chips, chopped nuts, and cinnamon in a separate bowl.
3. On a floured surface, roll out chilled dough to about 1/8 inch thick.
4. Spread the chocolate-nut mixture evenly over the dough, leaving a small border around the edges.
5. Cut the circle into wedges like a pizza; roll each wedge starting from the wider end.
6. Preheat oven to 350°F (175°C). Place rugelach on lined baking sheets, brush with egg wash, and bake for 20-25 minutes until golden brown.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 1 rugelach (30g)
• Calories: 120
• Sugar: 3g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg