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!
Recipe adapted from Just a Taste