🍫🥐 Chocolate Rugelach – Buttery, Flaky & Irresistible!

If you’ve never had Chocolate Rugelach, you’re in for a heavenly bite of flaky, chocolatey goodness. These tiny crescent-shaped pastries are buttery, soft, and layered with rich chocolate filling, making them the perfect treat for breakfast, dessert, or a cozy afternoon with coffee. ☕🍪

What is Rugelach?

Rugelach (pronounced ROO-guh-lakh) is a beloved Jewish pastry with roots in Eastern Europe. Traditionally made with a buttery, cream cheese dough, it’s filled with chocolate, cinnamon-sugar, jam, or nuts and rolled into delicate crescents. They’re tender, crisp on the edges, and absolutely addictive!

📝 Ingredients for Chocolate Rugelach

For the Dough:

✔ 2 cups all-purpose flour
✔ ½ tsp salt
✔ 1 cup (2 sticks) unsalted butter, cold & cubed 🧈
✔ 8 oz cream cheese, cold & cubed 🧀
✔ ¼ cup granulated sugar
✔ 1 tsp vanilla extract

For the Chocolate Filling:

✔ 1 cup finely chopped dark chocolate 🍫 (or mini chocolate chips)
✔ 2 tbsp unsweetened cocoa powder
✔ ¼ cup powdered sugar
✔ 2 tbsp melted butter

For the Topping:

✔ 1 egg yolk + 1 tbsp milk (egg wash) 🥚
✔ 2 tbsp coarse sugar (optional, for crunch)
✔ Powdered sugar (for dusting)

👩‍🍳 How to Make Chocolate Rugelach

Step 1: Make the Dough

1️⃣ In a large bowl, whisk together flour & salt.
2️⃣ Cut in cold butter & cream cheese using a pastry cutter (or pulse in a food processor) until the dough looks crumbly.
3️⃣ Add sugar & vanilla and mix until the dough comes together.
4️⃣ Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour (or overnight).