Decadent Chocolate Rugelach For Hanukkah: A Step-By-Step Guide For Beginners

Hanukkah is all about light, family and tradition and no holiday table is complete without sweet treats and no sweet treats are more beloved than rugelach. These crescent-shaped pastries with their tender flaky dough and rich fillings are a classic. And when filled with chocolate they are irresistible! If you have never made rugelach before do not worry this recipe is for beginners and will walk you through each step.

Chocolate rugelach is a dessert that combines indulgence with tradition. The buttery dough made with cream cheese for a melt-in-your-mouth texture pairs perfectly with the rich chocolate filling. Rolling and shaping them is not just a process but an experience that warms up the kitchen.

A Step-By-Step Guide For Beginners To Make Rugelach

Rugelach is more than just a dessert, it is a traditional flavor of joy. This recipe is for beginners, breaking down the steps to make rugelach that is as pretty as it is delicious.

Ingredients

For the Dough

• 2 cups (250 g) flour
• 1/4 tsp salt
• 1 cup (225 g) cold unsalted butter, cubed
• 225 g cream cheese, cold and cubed
• 1/4 cup (50 g) powdered sugar

For the Filling

• 150 g dark chocolate, chopped
• 2 tbsp (15 g) cocoa powder
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp cinnamon

For the Topping

• 1 egg, beaten (for egg wash)
• 2 tbsp granulated sugar for sprinkling

Instructions

1. In a large bowl combine flour, salt and powdered sugar. Add cold butter and cream cheese cubes. Use a pastry cutter or your fingers to mix until the dough comes together.
2. Divide the dough into two, flatten into discs, wrap in cling film and refrigerate for at least 2 hours.
3. Mix chopped dark chocolate, cocoa powder, sugar and cinnamon in a bowl. Set aside.
4. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
5. On a floured surface roll out one disc of dough into a circle about 25 cm (10 inches) in diameter.
6. Sprinkle half the chocolate filling over the dough, leaving a small border around the edge.
7. Use a sharp knife or pizza cutter to cut the circle into 12 triangles.
8. Starting from the wide edge, roll each triangle tightly towards the pointed end to form a crescent shape.
9. Place the rugelach on the prepared baking tray, point side down to prevent unrolling.
10. Brush each with beaten egg and sprinkle it with sugar.
11. Bake for 20-25 minutes or until golden. Let it cool slightly before serving.
12. Arrange the rugelach on a platter and serve warm or at room temperature. It goes perfect with a cup of coffee or tea!

7 Ways to Make Decadent Chocolate Rugelach for Hanukkah

1. Use Cold Ingredients

Cold butter and cream cheese are the key to flaky rugelach dough. Make sure they are right out of the fridge when you start mixing. This will help the fat stay intact until baking and create air pockets in the dough for that tender, melt-in-your-mouth texture. If your kitchen is warm, chill your mixing bowl and tools for extra insurance.

2. Do Not Overmix

When mixing the dough, stop as soon as it comes together. Overmixing can activate the gluten in the flour and make the dough tough to roll out. Handle the dough gently and give it plenty of time to chill. Remember, patience is key to great rugelach.

3. Roll Out Thin And Even

For a good bite, roll the dough thin (about 1/8 inch thick) but not so thin it tears. Even thickness ensures it bakes evenly. Work on a floured surface and rotate the dough as you roll to prevent sticking.

4. Use Good Chocolate

The filling is the guts of your rugelach so use good dark chocolate for the best flavor. Do not use too sweet chocolate as the dough is rich and the filling should be slightly bitter. Chop the chocolate finely so it spreads evenly in every bite.

5. Seal The Rolls Well

When rolling the rugelach, tuck the pointed end of the triangle under each pastry on the baking sheet. This will prevent them from unrolling during baking. If you want extra insurance you can dab a little egg wash at the tip to help it stick.

6. Chill Before Baking

Once shaped, chill the filled and rolled rugelach in the fridge for 15–20 minutes before baking. This will keep the butter in the dough firm so the pastry holds its shape and does not spread in the oven.

7. Add Extra Flair To The Topping

While sugar is the traditional topping, you can get fancy! Sprinkle crushed nuts (hazelnuts or almonds) for crunch or a dusting of cinnamon sugar for festive. Even a drizzle of melted chocolate after baking will take your rugelach to the bakery level.