Homemade Chocolate Rugelach

We used to buy these oversized containers of strawberry and chocolate rugelach from Costco when we were kids and absolutely devour them. They were chewy and flaky at the same time, had tons of sweet chocolate or strawberry filling, and were covered in coarse sugar. Therefore, I’ve always loved rugelach because of those rugelach. I made strawberry-walnut rugelach, so now I thought I’d try out making chocolate rugelach. It could not have gone any better. These are dangerously good.

The pastry is so easy. It’s literally three ingredients (four if you use unsalted butter). All you do is cube some butter and cream cheese and put it in a food processor with lots of flour. Then, you’ve got your dough! Just refrigerate and you’re good to go. The dough is split into four portions and each portion makes 12 rugelach. You roll it out into a circle, brush melted butter, sprinkle cinnamon-sugar, and spread out the chopped chocolate and cut it into 12 equal wedges, then roll ’em up. I literally use a pizza cutter. It works perfectly!

The pastry, although it’s so easy and not at all a puff pastry, is so flaky and creates many layers in the rugelach. Then you get to the chocolate filling and it is deeelish. I used high-quality bittersweet chocolate (Ghiradelli bittersweet chocolate chips), which makes a big difference. I highly suggest using really good chocolate because that’s such a big component of the rugelach. The cinnamon-sugar probably sounds like a weird ingredient, but believe me, it works. It adds the perfect amount of sweetness to counter the bittersweet chocolate.

Overall, these rugelach are absolutely delicious, fairly easy, very simple (only 6 ingredients), and will definitely impress friends. Happy Hanukkah!

Homemade Chocolate Rugelach

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 2 hours, 35 minutes

Yield: 48 rugelach

Homemade Chocolate Rugelach

Flaky, buttery pastry dough filled with lots of bittersweet chocolate and a hint of cinnamon-sugar. A great, simple rugelach recipe!


  • 1 (8 oz.) package cream cheese, cold and cubed
  • 1 cup (226g) butter, cold and cubed
  • 2½ cups (300g) flour, plus additional for rolling out the dough
  • 1/2 tsp. salt*
  • 1 Tbsp. cinnamon
  • 1/2 (115g) cup sugar
  • 3 Tablespoons (56g) butter, melted
  • 7 oz. bittersweet chocolate, cut into small pieces or shavings


    Make the dough:
  1. Add the cubed butter and cream cheese to a food processor and pulse a few times. Add the flour all at once and beat (with the top covered so flour doesn't get everywhere) until a uniform dough comes together. Wrap the dough in plastic wrap and refrigerate for about 45 minutes.
    Assemble the rugelach:
  1. In a small bowl, whisk together the cinnamon and sugar.
  2. Remove the dough from the fridge and split into 4 equal pieces. Put three pieces back in the fridge. Sprinkle some flour your countertop and roll out the dough until 1/8" thick. Brush the dough with one-quarter of the melted butter, then sprinkle with one-quarter of the cinnamon-sugar, then spread out one-quarter of the chopped chocolate.
  3. Cut the circle into 12 wedges and roll up each wedge into a crescent, starting from the wider edge. Repeat with the three other pieces of dough and place the rugelach on parchment-lined baking sheets, then refrigerate for 30 minutes.
  4. Preheat the oven to 350°F. If desired, sprinkle coarse sugar over the tops of the rugelach. Bake the rugelach for 18-20 minutes. Cool on baking sheets and enjoy!


*Omit the salt if you used salted butter.

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Recipe adapted from Just a Taste

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