Buttery, flaky rugelach filled with rich chocolate filling rolled topped with rainbow sprinkles and flaky sea salt. This rugelach is chocolate-y and delicious and the filling can be changed out depending on what you’re craving.
These past few weeks in quarantine have had me watching a ton of Food Network and girl meets farm episodes. Molly Yeh made homemade rugelach that looked absolutely stunning and delicious which inspired me to try it out.
I went to Israel three years ago and love being able to try out Jewish recipes when I can. Plus during the holidays, rugelach has always been one of my favorite desserts. Traditionally, Rugelach is made with yeast dough and is filled with jam, poppy seed paste or nuts. But a chocolate filling? Rainbow sprinkles? This new take was something I’d never tried before and was excited to test this!
The set up
I usually like to get all of my ingredients out before kicking off a recipe. I measure everything (dry ingredients in one bowl) and wet ingredients in my stand mixer. This prep or shall we say ‘mise en place’ helps me keep everything organized and easy!
You’ll start by making the rugelach dough. It’s a super simple process and my biggest tip: make sure your butter is extremely cold and not room temperature. Most baking recipes call for room temperature ingredients (eggs, butter etc). But not today folks. The colder the better. After making the dough, form it up in two disks and wrap in plastic wrap. BYE FELICIA. You can come back to it an hour or so.
After chilling the dough, we get to the fun part.
Use a rolling pin to roll out the dough and then add your filling. I’m using chocolate in this recipe but you can really use whatever you’re craving! Switch it out with apricot jam, raspberry jam and DANG it would be just as delish. I have to say spreading out the chocolate is the most satisfying thing ever. Or watching the chocolate melt on my double boiler. I don’t know. Yall be the judge.
Once you roll up these beauties into beautiful logs add on your sprinkles and refrigerate. Then cut into cute 1.5 inch slices. You can use dental floss to cut these if you want to be fancy or a sharf knife will do. These should be relatively easy to cut since your dough has been chilling and cold.
Okay yall what do you say? Rugelach should be next on your quarantine baking list if you ask me!
PS Looking for other cookie recipe ideas?
Try: The Best Snickerdoodles!!
Best Rugelach
2 1/2 cups (325 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) granulated sugar
1/2 teaspoon kosher salt
1 cup (226 grams) unsalted butter, cubed and cold
8 ounces (226 grams) cream cheese, straight from the fridge
2 large egg yolks plus 1 large whole egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!)
Flaky salt, for sprinkling
Sprinkles, sanding sugar or turbinado sugar, for sprinkling
- First combine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients. Add in dollops of cream cheese. Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Gradually add the egg yolks, vanilla and almond extract then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. Be patient with this – it’s a necessary step.
- Melt the chocolate in a double boiler, stirring constantly. Set aside to cool briefly while you roll out the dough.
- Whisk the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle. If dough is hard to work with and sticking to your surface, add more flour. Spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that’s farthest from you.
- Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Brush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles. Cut into slices and transfer to the baking sheets.
- Bake until golden brown on top, about 24 minutes.
Lastly, if you try this rugelach loaves make sure to comment below on my post and of course tag me on Instagram. Would love to see how they turn out!
Taste of Genevieve 
We’re so excited to try these!
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