Welcome to my kitchen at Eminent Recipes, where I share comforting, approachable dishes inspired by family traditions and everyday cravings. I believe baking should feel joyful, not complicated, and every recipe should bring people together. This Chocolate Babka Rugelach blends nostalgic flavors with simple techniques, reflecting my passion for turning classic desserts into easy, family-friendly creations that anyone can confidently make at home.
Why You’ll Love This Recipe
This Chocolate Babka Rugelach brings together everything you adore about a classic chocolate babka recipe and a traditional rugelach recipe in one irresistible bite. The tender cream cheese dough creates a flaky, buttery base that perfectly complements the rich chocolate babka filling. Each swirl captures the deep cocoa flavor you expect from authentic chocolate rugelach while remaining easy enough for home bakers.
You’ll love how this chocolate babka rugelach recipe fits seamlessly into your routine. It’s quick to prepare, easy to customize with different rugelach fillings, and ideal for both relaxed weekends and elegant gatherings. The dough can be made ahead, making it perfect for busy weeknights.
If you admire bakery favorites like Zabar’s chocolate babka recipe but want a homemade version, this easy chocolate babka rugelach delivers that indulgent flavor with simple steps. The balance of sweetness and texture makes it family-friendly, freezer-friendly, and celebration-worthy. Once you try this chocolate rugelach recipe, it will quickly become your go-to dessert.
Ingredients for This Recipe
The magic of Chocolate Babka Rugelach starts with simple, high-quality ingredients that work together to create rich flavor and tender texture. The cream cheese dough gives this rugelach recipe its signature softness and slight tang, while the chocolate babka filling provides deep cocoa richness similar to a classic babka de chocolate. Using real butter enhances flakiness, and brown sugar adds caramel depth that elevates this chocolate rugelach recipe.
The filling mirrors elements found in a traditional chocolate babka recipe, making every bite layered and indulgent. Optional add-ins allow you to customize your chocolate babka rugelach recipe with creative rugelach fillings like nuts or cinnamon.
🛒 Ingredients:
For the Dough:
2 cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Chocolate Babka Filling:
¾ cup semi-sweet chocolate chips, melted
¼ cup unsalted butter, melted
¼ cup brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon (optional)
Pinch of salt
For Topping:
1 egg for egg wash
2 tablespoons coarse sugar
How to Make This Recipe
Creating Chocolate Babka Rugelach is simpler than it looks, and the process reflects both a classic rugelach recipe and a chocolate babka recipe technique. Start by preparing the cream cheese dough, ensuring it chills properly for easier rolling. This step guarantees flaky layers similar to authentic chocolate rugelach.
Once rolled into a circle, spread the rich chocolate babka filling evenly across the surface. The filling should resemble thick, spreadable chocolate found in babka de chocolate, ensuring bold cocoa flavor in every bite. Slice the dough into wedges, then roll from the wide end to create the signature crescent shape seen in traditional chocolate rugelach recipe styles.
🛒 Steps:
Prepare and chill the dough for at least 1 hour
Roll dough into a thin circle
Spread chocolate babka filling evenly
Slice into wedges like a pizza
Roll into crescents
Brush with egg wash and sprinkle sugar
Bake at 350°F for 18–22 minutes until golden
This chocolate babka rugelach recipe results in beautifully swirled pastries with crisp edges and soft centers.
Expert Cooking Tips
Mastering Chocolate Babka Rugelach comes down to technique and ingredient quality. Always use full-fat cream cheese for the most tender rugelach recipe texture. Cold dough is easier to handle and helps maintain distinct layers, similar to a professional chocolate babka recipe.
For a deeper flavor, use high-quality semi-sweet chocolate in your chocolate babka filling. This enhances the richness associated with premium chocolate rugelach. If you love bakery-style results like Zabar’s chocolate babka recipe, avoid overfilling, as too much chocolate can leak during baking.
💡 Expert Tips:
Chill dough thoroughly before rolling
Use a sharp knife or pizza cutter for clean wedges
Do not overfill the chocolate babka filling
Freeze shaped rugelach for 10 minutes before baking for sharper swirls
Bake until golden brown, not pale
Cool completely to allow filling to set
These techniques ensure your easy chocolate babka rugelach has balanced sweetness, crisp edges, and tender layers every time.
FAQs
Can I freeze Chocolate Babka Rugelach?
Yes, this chocolate babka rugelach recipe freezes beautifully. You can freeze unbaked pastries and bake directly from frozen, adding a few extra minutes to the baking time.
What makes this different from a traditional chocolate babka recipe?
Unlike a full loaf chocolate babka recipe, this rugelach recipe creates bite-sized pastries with similar chocolate babka filling flavor but quicker baking time.
Can I use other rugelach fillings?
Absolutely. While chocolate rugelach is classic, you can experiment with nuts, cinnamon sugar, or fruit preserves for variety.
How do I store chocolate rugelach?
Store baked chocolate rugelach in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
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Chocolate Babka Rugelach combines the elegance of babka de chocolate with the charm of a classic rugelach recipe. Rich chocolate babka filling, flaky cream cheese dough, and simple preparation make this chocolate babka rugelach recipe ideal for both everyday indulgence and festive occasions. Whether you are inspired by a beloved chocolate babka recipe or searching for an easy chocolate babka rugelach to share with family, this dessert delivers comforting flavor in every bite.
Print
Chocolate Babka Rugelach
- Total Time: ~1 hour 45 minutes
- Yield: About 32 rugelach 1x
- Diet: Vegetarian
Description
Chocolate Babka Rugelach combines the rich, swirled chocolate flavor of classic babka with the buttery, flaky texture of traditional rugelach. These bite-sized pastries feature a soft cream cheese dough rolled with a decadent chocolate babka filling, then baked until golden and slightly crisp on the outside, tender on the inside. Perfect for holidays, brunch, or an indulgent afternoon treat.
Ingredients
🛒 Ingredients (Makes about 32 rugelach)
For the Dough:
2 cups all-purpose flour
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Chocolate Babka Filling:
¾ cup semi-sweet chocolate chips (melted)
¼ cup unsalted butter (melted)
¼ cup brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon cinnamon (optional)
Pinch of salt
For Topping:
1 egg (for egg wash)
2 tablespoons coarse sugar or granulated sugar
Optional: Powdered sugar for dusting after baking
Instructions
📝 Instructions:
In a large bowl, beat butter and cream cheese until smooth and creamy. Add sugar and vanilla, mixing well. Gradually add flour and salt until a soft dough forms.
Divide dough into 2 discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight for best texture).
In a small bowl, combine melted chocolate and melted butter. Stir in brown sugar, cocoa powder, cinnamon (if using), and salt until smooth and spreadable. Let cool slightly so it thickens.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll one dough disc into a 10–12 inch circle (about ⅛-inch thick).
Spread half of the chocolate babka filling evenly over the dough.
Using a pizza cutter or knife, slice the circle into 16 wedges (like a pizza).
Starting from the wide end, roll each wedge toward the tip to form a crescent shape. Place seam-side down on the baking sheet. Repeat with second disc.
Brush each rugelach with egg wash and sprinkle with sugar.
Bake for 18–22 minutes, until golden brown and slightly crisp at the edges.
Cool on a wire rack before serving.
Notes
- Extra Chocolate: Sprinkle mini chocolate chips over the filling before rolling.
- Freezer Friendly: Freeze unbaked rugelach and bake straight from frozen (add 2–3 minutes baking time).
- Flavor Variations: Try adding chopped nuts, orange zest, or a swirl of cinnamon sugar to create different rugelach fillings.
- Make It Easy: Store-bought chocolate spread can be used for an easy chocolate babka rugelach shortcut.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert / Pastry
- Method: Baked / Rolled
- Cuisine: Jewish-American / Eastern European Inspired