Israeli Chocolate Rugelach

Israeli chocolate rugelach

​The Spruce

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 18 servings
Nutrition Facts (per serving)
257 Calories
19g Fat
20g Carbs
2g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 257
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 55mg 18%
Sodium 129mg 6%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Protein 2g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While many adults prefer rugelach filled with preserves and nuts, kids tend to enjoy the chocolate-filled variety. Americans typically fill their chocolate rugelach with mini-chocolate chips, while Israelis will make their own chocolate filling. This version follows that Israeli tradition, which usually includes a touch of cinnamon.


  • For the Dough
  • 7 ounces/200 g butter
  • 8 ounces/250 g cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • For the Chocolate Filling
  • 1 tablespoon cocoa
  • 1 tablespoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup grated bittersweet chocolate
  • 1/4 cup butter (melted)
  • For the Topping
  • 1 egg
  • 1/4 cup sugar

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
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  2. In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth.

    Mix butter and sugar
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  3. Add flour and mix lightly.

    Add flour
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  4. Refrigerate dough for an hour or more. Preheat oven to 350 F.

    Mix in bowl
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  5. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8-inch thick.

    Roll out dough
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  6. In a small bowl, mix together the cocoa, cinnamon, sugar, and grated chocolate.

    Mix dry ingredients
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  7. Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top.

    Spread chocolate on circle
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  8. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1- to 1 1/2-inch wide.

    Cut the pastry into wedges
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  9. Start at the wide edge of the wedge and roll the dough up toward the point.

    Roll them
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  10. Line a cookie sheet with parchment paper. Place each pastry, seam-side down, on the paper.

    Line on the sheet
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  11. Brush each pastry with the egg and sugar.

    Brush egg wash on
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  12. Bake for 20 to 25 minutes or until golden.​

    Bake rugelach
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  13. Serve and enjoy!


  • Be careful with how much filling you're adding—using too much leads to messy-looking rugelach.
  • If you don't want to use parchment paper, you can spray the cookie sheets with non-stick spray.
  • A pizza cutter makes it easier to cut the dough into pie-shaped wedges.
  • After rolling the dough up and placing on the parchment paper, you can stick them in your freezer. When you need fresh rugelach, take them right from the freezer into the oven and add a few minutes to the baking time.