Israeli Rugelach with Chocolate and Cinnamon

Name: Israeli Rugelach with Chocolate and Cinnamon
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (227 g) cream cheese, softened, at room temperature; ½ cup (113 g) unsalted butter, softened, at room temperature, cut into 1-inch cubes; ¼ tsp (1½ g) kosher salt; ½ tsp (2½ ml) vanilla extract; 1½ cups (188 g) all-purpose flour; 3 oz (85 g) dark chocolate (60–70% cacao), finely chopped, finely chopped; 1½ tsp (3½ g) ground cinnamon; 1 cup (100 g) walnuts, finely chopped, finely chopped; ¼ cup (55 g) light brown sugar; 3 tbsp (42 g) unsalted butter, melted, melted; 1 large egg yolk, for egg wash; 2 tbsp (25 g) coarse sugar (sanding sugar) (optional)

From the MyKitchenBank Kitchen

These crescent-shaped pastries feature a tender cream cheese dough rolled with dark chocolate, cinnamon, and walnuts. The dough is tangy and rich, creating a flaky texture when baked. Rugelach are perfect for breakfast, afternoon tea, or as a sweet treat with coffee—they're a beloved Israeli staple that's easier to make than you'd expect.

Prep: 30 min
Cook: 18 min
Wait: 1 hr 15 min
Total: 2 hr 3 min
Makes: 24 rugelach (about 2 dozen)

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Ingredients

24 servings

For the dough
8 oz (227 g) cream cheese, softened, at room temperature
½ cup (113 g) unsalted butter, softened, at room temperature, cut into 1-inch cubes
¼ tsp (1.5 g) kosher salt
½ tsp (2.5 ml) vanilla extract
1½ cups (188 g) all-purpose flour
For the filling
3 oz (85 g) dark chocolate (60–70% cacao), finely chopped, finely chopped
1½ tsp (3.5 g) ground cinnamon
1 cup (100 g) walnuts, finely chopped, finely chopped
¼ cup (55 g) light brown sugar
3 tbsp (42 g) unsalted butter, melted, melted
For assembly
1 large egg yolk, for egg wash
2 tbsp (25 g) coarse sugar (sanding sugar) (optional)

Equipment (7)

Stand mixer or large mixing bowl
9×13-inch (23×33 cm) baking sheet (or two 9-inch / 23 cm round cake pans for shaping)
Rolling pin
Pizza cutter or sharp knife
Two baking sheets
Parchment paper
Small bowl for egg wash

Steps

Before you start

Soften the cream cheese and butter at room temperature for 1 hour—cold ingredients won't blend smoothly
Preheat your oven to 375°F (190°C) about 15 minutes before baking
Line two baking sheets with parchment paper
Finely chop the walnuts and dark chocolate before you start

1
Make the dough
- In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened cream cheese and butter together on medium speed for 2–3 minutes until light and fluffy.
- Add the salt and vanilla extract, and mix until combined.
- Add the flour in two additions, mixing on low speed until just combined and a soft dough forms.
- Do not overmix.
- Transfer the dough to a sheet of plastic wrap, flatten it into a disk about ½ inch thick, wrap tightly, and refrigerate for at least 45 minutes (or up to overnight).
- The dough should be cold and firm before rolling.
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Ready when: Dough is smooth, pale, and holds together; forms a soft ball
Tip: Overworking the dough will make rugelach tough. Mix only until the ingredients are just combined.
2
Combine filling ingredients
- While the dough chills, mix the finely chopped walnuts, dark chocolate, cinnamon, brown sugar, and melted butter in a small bowl until evenly combined.
- The mixture should resemble breadcrumbs and cling together slightly when pressed.
- Set aside at room temperature.
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Ready when: Filling is evenly mixed and clumpy
Tip: Chop the chocolate and walnuts finely so they distribute evenly in each bite.
3
Preheat and line pansOven 375°F / 190°C
- About 15 minutes before you plan to bake, preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper.
- Set them aside.
4
Divide and roll dough
- Remove the chilled dough from the refrigerator.
- If using the two-round-pan method: divide the dough in half.
- If using an 9×13-inch baking sheet: keep the dough as one piece.
- Lightly flour your work surface and rolling pin.
- Roll the dough (or each half) into a thin rectangle, about ⅛ inch thick—approximately 10×12 inches (25×30 cm) for each half, or the size of your 9×13-inch pan for the whole dough.
- The dough will be delicate; if it cracks at the edges, press it back together with your fingers.
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Ready when: Dough is thin and pliable, about the thickness of a dime
Tip: If the dough is too warm and sticky, chill it for 10 minutes before rolling. A thin dough creates crispy, flaky rugelach.
5
Spread filling
- Brush or drizzle a thin, even coat of the remaining filling mixture across the entire surface of the rolled dough.
- Use your fingers to gently press the filling into the dough so it adheres.
- Leave a ½-inch border on all sides—this helps prevent the filling from leaking out during baking.
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Ready when: Filling is evenly spread and lightly adhered to dough surface
Tip: Don't over-fill or the filling will spill out the sides when you roll. A light, even coat is better than clumps.
6
Roll and cut into crescents
- Starting from one long edge, roll the dough tightly into a log, pressing gently as you go so it holds together.
- If using the two-pan method, you'll have two logs; if using one sheet, you'll have one long log.
- Using a sharp knife or pizza cutter, slice the log into ½-inch thick pieces (about 12 pieces per log if each log is 10 inches long).
- Each slice will curl into a crescent shape; if it doesn't naturally curl, gently shape it into a crescent with your fingers.
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Ready when: Log is tightly rolled and slices are even and roughly ½ inch thick
Tip: A sharp knife makes clean cuts without squashing the log. Wipe the blade between cuts if filling sticks to it.
7
Arrange on baking sheets
- Place each crescent on a prepared baking sheet, spacing them about 2 inches apart.
- They will expand slightly as they bake.
- If using the two-pan method, place about 12 pieces on each sheet.
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Ready when: Crescents are evenly spaced and lying flat
8
Brush with egg wash
- In a small bowl, whisk the egg yolk with 1 teaspoon of water until pale.
- Lightly brush the top of each crescent with the egg wash using a pastry brush.
- Sprinkle coarse sugar (if using) over each piece for a sparkly, crisp finish.
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Ready when: Each crescent is lightly coated and glistens; sugar crystals cling evenly
Tip: The egg wash gives the rugelach a beautiful golden-brown color. Don't skip it.
9
Bake until golden brownOven 375°F / 190°C
- Place the baking sheets in the preheated 375°F (190°C) oven.
- Bake for 16–18 minutes, until the crescents are puffed and deep golden brown on the edges and tops.
- The color will deepen as they cool, so aim for a rich amber rather than pale brown.
- If baking both sheets simultaneously, rotate them halfway through for even browning.
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Ready when: Rugelach are deep golden brown on the edges and tops, slightly puffed, and the filling is caramelized at the edges
Tip: They firm up considerably as they cool. Overbaking results in hard, brittle rugelach; underbaking leaves them doughy.
10
Cool on pans
- Remove the baking sheets from the oven and set them on a wire rack (or countertop).
- Let the rugelach cool on the baking sheets for 10 minutes—they are very delicate while hot and will break if moved.
- After 10 minutes, carefully transfer them to a wire rack or plate to cool completely, about 15 minutes more.
- They will crisp up as they cool.
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Ready when: Rugelach are firm to the touch and no longer steaming
Tip: Resist moving them while hot—the hot filling is soft and they tear easily. They continue to firm up as they cool.

Good to know

Tips

The cream cheese dough is very forgiving. Don't worry if it cracks when rolling; simply press the edges together with your fingers.
Resist the urge to over-fill. A light filling makes better-shaped, crispier rugelach. You want the dough to shine.
The crescents should be about ½ inch thick before baking. Thinner slices will be crispier but may burn; thicker slices will be chewier and may not bake through.
For the most authentic Israeli texture, use dark chocolate (at least 60% cacao) rather than milk chocolate. It provides a sophisticated bittersweet note that balances the spice and nuts.

Make ahead

Dough can be made up to 2 days ahead and stored in the refrigerator, tightly wrapped. Rugelach can be baked up to 5 days ahead and stored in an airtight container. You can also freeze unbaked crescents on a baking sheet for up to 3 months; bake directly from frozen, adding 2–3 minutes to the baking time.

Storage & reheating

Store cooled rugelach in an airtight container at room temperature for up to 5 days. They lose crispness if frozen baked. Do not refrigerate, as this causes them to dry out quickly.

Substitutions

dark chocolate (60–70% cacao), finely chopped → semi-sweet chocolate or milk chocolate. Dark chocolate provides a sophisticated, slightly bitter contrast to the cinnamon and nuts. Semi-sweet or milk chocolate will be sweeter; use the same weight.
walnuts, finely chopped → finely chopped almonds, hazelnuts, or pistachios. Any finely chopped nut works well. Pistachios add a subtle flavor and pale green color; use the same weight.
ground cinnamon → ground cardamom or a blend of cinnamon, clove, and nutmeg. Cardamom gives a more aromatic, floral note typical of some Middle Eastern rugelach. Use the same amount.
light brown sugar → granulated sugar or coconut sugar. Granulated sugar gives a slightly less molasses-forward flavor. Coconut sugar adds a subtle caramel note. Use the same weight.