Chocolate Walnut Rugelach

Share on Facebook5Tweet about this on TwitterPin on Pinterest1.3kShare on Yummly17Share on StumbleUpon84Email this to someone

Rugelach is a traditional Jewish cookie that consists of a cream cheese or yeast dough filled with a variety of fillings. The classic rugelach filling is walnuts and cinnamon. I greatly prefer rugelach made with a cream cheese dough as it is very flaky and tender, almost like pie crust.

As a lifelong chocoholic, I have always preferred chocolate rugelach!

Chocolate Walnut Rugelach – These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling with a light cinnamon flavor. Learn how to make these authentic cookies from scratch that are delicious and make for a great gift. Get the recipe and tips on how to make the perfect rugelach cookie!

Chocolate Walnut Rugelach – These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling with a light cinnamon flavor. Learn how to make these authentic cookies from scratch that are delicious and make for a great gift. Get the recipe and tips on how to make the perfect rugelach cookie!

My grandparents loved going to Costco and they would often buy a tub of rugelach, which had both chocolate and raspberry rugelach. I would always sift through the container picking out only the chocolate rugelach, leaving the fruit filled ones for everyone else. Yes, my family quickly caught on but we are all chocolate lovers so would blame me?!

Chocolate Walnut Rugelach – These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling with a light cinnamon flavor. Learn how to make these authentic cookies from scratch that are delicious and make for a great gift. Get the recipe and tips on how to make the perfect rugelach cookie!

I first attempted making rugelach as a teenager. While homemade rugelach can be time-consuming, I believe it is completely worth it! Now, I try and make them during any holiday or as a nice gift.

Chocolate Walnut Rugelach – These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling with a light cinnamon flavor. Learn how to make these authentic cookies from scratch that are delicious and make for a great gift. Get the recipe and tips on how to make the perfect rugelach cookie!

Here are my best tips for making these flaky and delicious Chocolate Walnut Rugelach!

  • When rolling out the dough, use powdered sugar to ensure that the dough does not stick to the baking mat or rolling pin. See more on rolling out cookie dough here.
  • To roll the dough into a circle rotate the dough 45° after a few rolls of the rolling pin.
  • It is perfectly fine to use the extra dough scraps to make another batch of rugelach. Due to the repeated handling of the dough, these rugelach may be less flaky but are still delicious!
  • If you do not have a food processor you can use a pastry cutter or your fingers to cut the cream cheese, butter, and sour cream into the dough.
  • Take each ball of dough out of the refrigerator when ready to use. Keeping the dough as cold as possible will ensure a flaky pastry.
  • Do not worry if the filling bleeds out of the pastry when baking. Simply transfer the rugelach to a cooling rack as soon as possible so the extra filling does not cool and stick to your cookies!

Chocolate Walnut Rugelach – These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling with a light cinnamon flavor. Learn how to make these authentic cookies from scratch that are delicious and make for a great gift. Get the recipe and tips on how to make the perfect rugelach cookie!

If you are still hungry for more, check out some of my most popular chocolate dessert recipes!

Chocolate Walnut Rugelach – These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling with a light cinnamon flavor. Learn how to make these authentic cookies from scratch that are delicious and make for a great gift. Get the recipe and tips on how to make the perfect rugelach cookie!

5 from 4 votes
Print
Chocolate Walnut Rugelach
Prep Time
3 hrs
Cook Time
20 mins
Total Time
3 hrs 20 mins
 

These traditional Jewish cookies are made with a rich cream cheese dough and an easy chocolate walnut filling. What could be better?!! 

Course: Dessert
Servings: 64 pieces
Ingredients
Cream Cheese Dough
  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 ounces cream cheese , cold and cubed
  • 2 sticks (1 cup) unsalted butter , cold and cubed
  • 1/4 cup sour cream
Chocolate Walnut Filling
  • 1 cup walnuts
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 tabelspoons (1/4 cup) unsalted butter , softened
Assembly
  • 1 large egg yolk
  • 1 tablespoon water
  • Coarse sugar (as desired)
Instructions
Cream Cheese Dough
  1. Measure the flour and salt into the bowl of a food processor, pulsing several times to mix. Add the cubed butter, cubed cream cheese, and sour cream. Run the food processor until the dough comes together. Divide the dough into 4 portions wrapping each portion in plastic wrap. Place the dough in the refrigerator for at least 2 hours.

Chocolate Walnut Filling
  1. In the bowl of a food processor place the walnuts, chocolate chips, cocoa powder, sugar, cinnamon, and salt. Pulse until all the ingredients are finely ground. Place the mixture into a bowl and stir in the softened butter. The filling should be the consistency of a thick paste.

Final Assembly
  1. Preheat the oven to 350°F. Roll out each disc of dough into a 10-inch circle. Using a 9-inch cake pan cut your dough in a circle. Spread a thin layer of filling on the dough leaving a ½ an inch border on all sides. Slice your dough into 16 wedges. Starting with the thickest part of each wedge of dough, roll the dough into 16 pieces. Repeat this process with the remaining three discs of dough. Place the rugelach 2 inches apart on a lined baking sheet. In a small bowl mix the egg yolk and water. Brush this mixture over the rugelach before baking. Sprinkle with coarse sugar, if desired. 

  2. Bake for 15-20 minutes or until golden brown. Remove the rugelach from the pan and let them finish cooling on a wire rack. Store the rugelach in a sealed container for 3-4 days.

Recipe Notes
  • When rolling out the dough, use powdered sugar to ensure that the dough does not stick to the baking mat or rolling pin.
  • To roll the dough into a circle rotate the dough 45° after a few rolls of the rolling pin.
  • It is perfectly fine to use the extra dough scraps to make another batch of rugelach. Due to the repeated handling of the dough, these rugelach may be less flaky but are still delicious!
  • If you do not have a food processor you can use a pastry cutter or your fingers to cut the cream cheese, butter, and sour cream into the dough.
  • Take each ball of dough out of the refrigerator when ready to use. Keeping the dough as cold as possible will ensure a flaky pastry.
  • Do not worry if the filling bleeds out of the pastry when baking. Simply transfer the rugelach to a cooling rack as soon as possible so the extra filling does not cool and stick to your cookies!
  •  

     

 

Related posts:

Share on Facebook5Tweet about this on TwitterPin on Pinterest1.3kShare on Yummly17Share on StumbleUpon84Email this to someone

Published by

22 thoughts on “Chocolate Walnut Rugelach

  1. This is one of my most favorite holiday time desserts! My friend recently taught me how to make it and it is so yummy!

    1. It is 8 ounces, this has been corrected. I apologize for this mishap, I would love to hear how you enjoy the recipe 🙂

  2. OH yes! First of all, I LOVE that you carry this on from your grandparents! Such a wonderful and fun tradition. We do so much to carry on tradition in our own home as well. I feel like it ties it right to our family so much tighter. XO love the post!

  3. Though this is one my favorite dessert, I have never tried making one – I feel like this would take me more than a dozen steps and sweat to finish and I don’t want to ruin the taste that registered in my mind. Nevertheless your recipe gave me a hope and courage to try, thanks!

  4. I’ve never tried rugelach (or heard of it before reading this post), but it sounds delicious. Just pinned the recipe to my board of things to try so I won’t forget about it.

Leave a Reply

Your email address will not be published. Required fields are marked *