Flaky Rugelach (Printable Version)
Tender, buttery swirls with chocolate filling, perfect for any dessert table or celebration.
# Ingredients:
→ Dough
01 -
325 grams (2 ½ cups) plain flour
02 -
50 grams (¼ cup) white sugar
03 -
A pinch (¼ teaspoon) of kosher salt
04 -
2 cold sticks (226 grams) of unsalted butter, chopped
05 -
A block (8 ounces / 226 grams) of cold cream cheese, diced
→ Filling
06 -
8 ounces (226 grams) of good-quality bittersweet or semi-sweet chocolate, chopped
07 -
50 grams (¼ cup) packed light brown sugar
08 -
Optional: ¼ teaspoon ground cinnamon
→ Topping
09 -
1 egg beaten with a splash (1 tablespoon) of water
10 -
2 tablespoons plain sugar
11 -
¼ teaspoon ground cinnamon
# Steps:
01 -
Use a food processor with the blade attachment to pulse salt, sugar, and flour until combined. Toss in chunks of butter and cream cheese, then pulse 25–35 times to bring the dough together. On a clean surface, divide the mixture into 4 equal pieces (roughly 200 grams each), wrap each in plastic, and refrigerate for at least an hour or up to 3 days.
02 -
Gently melt chocolate over low heat using a double boiler or microwave in short bursts of 30 seconds. Stir until smooth, then blend in cinnamon (if using) and brown sugar. Keep the mixture warm so it doesn't harden.
03 -
Take out a baking tray lined with parchment. Roll one piece of dough on a dusted surface into an 8x11-inch rectangle. Spread a quarter of the chocolate mixture (about ¼ cup) evenly, leaving a small border of about ¼ inch. Roll it up tightly into a cylinder and place seam-side down. Repeat for the other dough pieces.
04 -
Place the rolls in the refrigerator for half an hour or until they're firm.
05 -
Set your oven to 375°F (190°C). Position the racks in the top and bottom thirds of the oven. Get two baking pans ready by lining them with parchment.
06 -
Cut the firm logs into 8 pieces each (roughly 1 ¼ inches thick) so you end up with 32 total. Lay them on the parchment with the seam cut facing down. Brush the tops with the egg mixture, sprinkle with the cinnamon sugar topping, and bake for 18–22 minutes. Turn the pans halfway through baking. The pastries should be golden brown.
07 -
Once fully baked, move the cookies to a wire rack to cool completely before eating.
# Notes:
01 -
Leave leftovers uncovered on your counter for 3–5 days to keep them crisp.
02 -
Rugelach slices can be frozen and baked straight from the freezer. Just add a bit more bake time.
03 -
For melting chocolate, a double boiler is safer and ensures even melting.