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