Indulge in the goodness of Rugelach, a tasty pastry filled with chocolate and cinnamon. Quick to make, and even quicker to disappear!
Rugelach is great for holidays like Hanukkah and Christmas. It's a year-round hit, but extra special for celebrations. Want more festive treats? Check out our Date Cookies
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Ingredients
- Flour
- Salt
- Sugar
- Butter
- Cream Cheese
- Semi-sweet chocolate
- Brown sugar
- Cinnamon
- Milk
- Cinnamon sugar
See recipe card for quantities.
Instructions
Filling
Melt chocolate in a water bath. Add brown sugar, cinnamon, and salt. Set aside.
Prep Dough
Take out dough. Cut and roll it. Add the chocolate filling.
Roll
Roll dough into cylinders. Cut them later.
Prep for Baking & Bake
Add milk and cinnamon sugar. Chill in the fridge. Make cuts on the cylinders every 2.5cm. Bake at 350°F, then cut through them
Enjoy Your Rugelach
Hint: Keep butter and cream cheese cold. It makes your Rugelach flaky and delicious.
Substitutions
- For a vegan option, use vegan butter and vegan cream cheese.
Variations
- Add nuts or dried fruit to the filling.
- Use white chocolate for a sweeter taste.
Equipment
- Food Processor: For mixing dough.
- Baking Sheet: To bake the cookies.
No food processor? Use a hand mixer but keep an eye on the texture.
Storage
Store in an airtight container. Keeps for up to a week.
Top tip
Don't overbake. Rugelach should be golden, not brown.
FAQ
Up to a week in an airtight container.
Yes, for up to three months.
No, but you can make a vegan version.
Over-baking can make it dry.
Yes, but it will be sweeter.
It's easier but not needed.
Use a water bath or microwave.
For flakier cookies.
Yes, for extra crunch.
Related
Looking for other recipes like this? Try these:
How to Make Rugelach: The Perfect Pastry for Any Occasion
Make delicious Rugelach cookies at home! Perfect for holidays, this step-by-step guide uses simple ingredients for a tasty treat.
- Total Time: 75 minutes
- Yield: 20 cookies 1x
Ingredients
250g Flour
2g Salt
40g Sugar
210g Butter, cold
210g Cream Cheese, cold
225g Semi-sweet chocolate
40g Brown sugar
¼ tsp Cinnamon
Pinch of salt
Milk for topping
Cinnamon sugar for topping
Instructions
Step 1: Dough
Place flour, sugar, and salt in a food processor. Pulse about five times. Add small pieces of butter and cream cheese. Pulse until it looks like peas. Put the mix on the counter. Form a rectangle and refrigerate overnight.
Step 2: Filling
Use a water bath to melt chocolate. Add sugar, salt, and cinnamon. Stir until sugar and salt dissolve. Set it aside.
Step 3: Making Cookies
Take out the dough. Cut it into four pieces. Roll one piece into a rectangle. Spread a bit of filling on it but not at the edges.
Step 4: Roll and Chill
Roll the filled dough into a tight cylinder. Do the same for the other pieces. Put milk and cinnamon sugar on top. Chill in the fridge for 30 minutes.
Step 5: Cut and Prepare
Preheat the oven to 350F. Make cuts on the cylinders every 2.5cm. Place them on a baking sheet.
Step 6: Baking
Bake for 40-45 minutes. Turn the baking sheet after 20 minutes. Once done, let it cool for 30 minutes. Finish cutting and enjoy!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Food safety
- Always wash hands before cooking.
- Check the expiration date on dairy products.
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