Chocolate Rugelach #FoodieExtravaganza

Chocolate Rugelach

Ruge-wha?!  Say it like this: “Rug-e-lah.” Don’t be put off by the name- These little lovelies are awesome!

If you are a Rugelach novice, here’s what you need to know:

  • It’s a cream cheese dough smothered with a yummy filling (cho-co-late!) and then rolled into a half-moon shaped crescent, and baked to cookie perfection.  The sweet of the chocolate is balanced by the not-too-sweet dough, that is like eating a little bite if pie. There I said it. These are like pie cookies.
  • It’s super easy. And you can change up the filling to your heart’s desire… Just like pie.
  • It’s a great cookie to freeze and make ahead for whenever you want a beautiful and delicious treat!

Now, I have lots of recipes for Rugelach from my favorite cookbooks: Ina Garten, Joan Nathan, and Martha Stewart- all have a cinnamon-sugar or fruit filling. But I wanted chocolate. Of course. So I used their recipes as inspiration, and came up with this one, which I think you will love- that is of course, if you love chocolate.

Let’s see how this goes:

Spread the yummy filling all over the dough:

Chocolate Rugelach

Roll these 16 pieces up:

Chocolate Rugelach

Egg wash, and sprinkle with sugar:Chocolate Rugelach

And finally, bake for 20 minutes until they are so pretty!

Chocolate Rugelach



Chocolate Rugelach

Yield: 64 cookies

Chocolate Rugelach is a deliciously rich pastry dough cookie that is fancy enough to make for special occasions, but easy enough to make more often!


  • 2 sticks of unsalted butter, room temperature
  • 1 8oz. brick of low-fat or regular cream cheese, room temperature
  • 1/4 tsp. salt
  • 2 cups all purpose flour
  • Filling*
  • 6 oz. bittersweet chocolate chips
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cocoa powder
  • 1/8 tsp. cinnamon
  • 1 egg (for egg wash)
  • 2 Tbsp. sanding sugar
  • 1/4 tsp. cinnamon


  1. Using a stand mixer, add the butter, cream cheese and salt, and cream until soft.
  2. Add the flour gradually as you continue to mix on low.
  3. Remove the dough to a floured board, and knead gently until all the flour is incorporated and you can shape a ball. Split the ball into 4 smaller balls. Shape each quarter, into a disk, cover with plastic and refrigerate for 1-3 hours.
  4. Make the filling: In a small bowl mix the chocolate chips, brown sugar, cocoa and cinnamon. Set aside.
  5. Preheat oven to 350* and line 2 sheet pans with parchment paper, or spray with non-stick spray.
  6. When the dough has chilled, remove from the refrigerator.
  7. Roll each disk of dough into a circle, about 1/16" thick.
  8. Spread the filling mixture to within 1/2 inch of the edge.
  9. Use a pizza cutter or long knife to cut the circle into 16 pieces.
  10. Roll from the wide edge into the middle. Place on the cookie sheet, about 1" apart (each disk of dough fits about 16 cookies per pan).
  11. Brush with beaten egg. Mix the sanding sugar and cinnamon, and sprinkle this on top of each cookie.
  12. Bake for 18-20 minutes in the middle rack of your oven, until lightly browned.


*Another filling if you don't want chocolate is equal parts strawberry jam and chopped almonds or pecans. Spread the jam on the dough, sprinkle the almonds, and then slice into 16.

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These are so, so good!

Chocolate Rugelach

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn’t want to get to specific though, so we will just say chocolate!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Now, check out these great chocolate submissions!

Chocolate Rugelach

13 thoughts on “Chocolate Rugelach #FoodieExtravaganza

  1. Miz Helen

    Your Chocolate Rugelach looks amazing, and thanks so much for sharing it with us. Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

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