Chocolate Rugelach

Total Time Prep: 30 min. + chilling. Bake: 20 min./batch + cooling.
Yield 4 dozen
Test Kitchen Approved
This chocolate rugelach recipe gives the classic light, flaky and bite-sized pastries a twist with a chocolatey filling. This nuanced and downright delicious dessert would be a wonderful addition to any party.

Ingredients

  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 5 tablespoons sugar, divided
  • 1-3/4 cups all-purpose flour
  • 8 ounces semisweet chocolate, chopped
  • 1 cup chopped walnuts
  • 1/3 cup dried currants
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons plus 2 teaspoons water, divided
  • 1 large egg white
  • 4 teaspoons cinnamon sugar

Directions

  1. In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into 4 portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle.
  2. Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk.
  3. Working with 1 portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one-fourth of the jam mixture. Sprinkle with one-fourth of the chocolate mixture (about 1/2 cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon sugar.
  4. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.

Nutrition Facts

1 pastry: 125 calories, 8g fat (4g saturated fat), 13mg cholesterol, 10mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 2g protein.

Many bakeries make these classic pastries, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! —Fern Holody, Lavallette, New Jersey
Recipe Creator

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