Rugelach is one of the most classic Jewish cookies and this chocolate and pecan filled version is to die for. Rich, buttery, flaky layers of cream cheese pastry enclose a smooth, chocolate-y filling studded with toasted pecans.
Course Dessert Recipes
Cuisine Jewish
Keyword chocolate cookies, cookies, filled cookies, jewish cookies
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Calories 126kcal
Author Robin Donovan
Ingredients
2cupsall-purpose flour
1/4teaspoonkosher salt
1cup2 sticks cold unsalted butter, cut into cubes
6ouncescold cream cheesecut into pieces
1/3cupcup sour cream
6ouncesbittersweet chocolatefinely chopped
2tablespoonslight brown sugar
2tablespoonscocoa powder
1cupchopped pecans
1large egg whisked with 1 teaspoon waterfor the egg wash
2 to 3tablespoonscoarse sugaroptional
Instructions
In a food processor, combine the flour and salt. Add the butter, cream cheese, and sour cream and pulse until the mixture comes together in a rough ball.
Split the dough into 2 equal pieces and form each into a ball. Flatten each ball into a disk and wrap each disk tightly in plastic wrap. Chill in the refrigerator for at least 2 hours or in the freezer for 30 to 40 minutes (see note about freezing dough for later).
While the dough chills, make the filling. Put the chocolate in a microwave-safe bowl and heat at 50 percent power in 30-second intervals, stirring in between, until it is melted and smooth. Add the sugars and cocoa powder and stir to mix well.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Roll each dough disk out into a large circle, about 1/8 inch thick*. Use a pizza cutter or knife to cut the excess off to make it a nice circle.
Spread half of the chocolate mixture over the dough, leaving about ½ inch uncovered around the edge.
Sprinkle half of the almonds over the chocolate.
Use the pizza cutter or knife to cut the circle into 16 wedges (cut into quarters, then cut each quarter in half, then cut each half in half again).
Starting from the wide end of a wedge, roll the dough up around the filling to form the classic spiral-shaped cookie. Press the point into the dough to make it stick. If needed, use a dab of the egg wash to hold it together.
Place the rolled up cookies on the baking sheet, leaving about 2 inches in between.
Brush the egg wash over the exposed parts of the dough. Sprinkle with the coarse sugar.
At this point, you can repeat with the remaining dough, chocolate, and almonds or you can bake the first batch (keeping the other half of the dough in the refrigerator) and then prepare the second batch after the first one comes out of the oven.
Bake for about 25 minutes, until the rugelach are golden brown.
Remove from the oven and transfer to a wire rack to cool.
Serve at room temperature.
Notes
If you want to make two types of rugelach, cut the ingredients for the chocolate filling and the nuts in half and use them to fill half of the cookies. Use the other dough half with a different filling.1. If you prefer to use all cream cheese in the dough, use 8 ounces instead of 6 and omit the sour cream.2. Most recipes say to roll the dough ¼-inch thick. I think this is too thick, though. I have never measured, but I think I do it closer to 1/8-inch thick. See the picture in the step-by-step process shots in the post for a visual of how thin I roll it.3. If you prefer, you can melt the chocolate in the top of a double boiler instead of the microwave.4. The cookies can be stored in an airtight container at room temperature for up to 5 days.5. You can keep the dough in the freezer for up to 6 months. Thaw it overnight in the refrigerator before using.