Chocolate Rugelach cookies

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Flaky pastry cookies with a sweet chocolate filling. These are perfect for holidays, brunches, picnics, and everyday snacking!

Prep Time20

Cook Time25

Chill time1

Total Time1 45

Course: Dessert

Cuisine: American, Jewish, Polish

Servings: cookies

Author: Marlynn Schotland

Equipment

2 Baking Sheets

Ingredients

Dough

2 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
1 cup unsalted butter, cold and cut into small cubes
6 ounces cream cheese, cold and cut into cubes

Chocolate filling

8 ounces mix of semi-sweet chocolate and dark chocolate bars, chopped
¼ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

Topping

1 large egg
1 teaspoon water
¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Make the dough

In a food processor, pulse together the flour, sugar, and salt.
Gradually add the butter cubes and cream cheese cubes, and pulse until just combined. The dough will be crumbly.
On a lightly floured surface, turn out the dough and use your hands to bring the dough together to form a ball. Separate the dough ball into four equal pieces.
Wrap each of the four pieces in plastic wrap and refrigerator for at least one hour and up to 3 days.
After the dough has chilled, remove it from the refrigerator and set on the countertop. Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.

Make the egg wash and cinnamon sugar

In one small bowl, whisk together the egg and water to create an egg wash. Set aside.
In a separate small bowl, combine the granulated sugar and cinnamon to create cinnamon sugar; set aside.

Make the chocolate filling

Place the chocolate into a microwave safe bowl and melt in 30-second increments, whisking in between intervals, until the chocolate has just melted. Whisk in the light brown sugar, cinnamon, and 1/4 teaspoon kosher salt.

Assemble the cookies

On a lightly floured surface, unwrap the dough. Using a rolling pin, roll out into 10" circles.
Spread 1/4 of the chocolate mixture onto the top of one dough circle.
Using a pizza cutter, knife, or pastry bench, divide the dough into 16 equal triangles.
Roll up each triangle into crescent shapes, starting by rolling from the largest edge toward the center point.
Lightly brush the tops with egg wash, then sprinkle the cinnamon sugar over each.
Place cookies onto the prepared baking sheet about 2 inches apart. Bake at 350°F for 25-30 minutes, until the tops are golden.

Notes

Makes 64 cookies

Storage: store in an airtight container at room temperature for up to 5 days.

Freeze: you can wrap each dough disc in plastic wrap, then store in freezer bags or an airtight freezer-friendly container in the refrigerator for up to two months. Thaw in the refrigerator the day before you want to bake.

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