Chocolate Rugelachs


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

You’ll enjoy making these cute little twists as much as eating them.

Preparation time: 30 minutes, plus cooling
Resting time: 4 hours
Cooking time: about 20 minutes



  • 95 g ( oz) plain (all-purpose) flour
  • 60 g ( oz/¼ cup) plain cream cheese, softened
  • 60 g ( oz/¼ cup) unsalted butter, softened
  • 2 pinches salt


  • 30 ml (1 fl oz) thin (pouring) cream
  • 2 teaspoons unsalted butter
  • 60 g ( oz) dark chocolate, broken into pieces


  • 50 g ( oz) dark chocolate, finely chopped
  • 50 g ( oz) caster (superfine) sugar


  • 1 egg yolk
  • 1 teaspoon water


Jam Version

  • 3 teaspoons sugar
  • 1 teaspoon ground cinnamon (optional)


The Dough

Using a food processor or by hand, mix the dough ingredients until combined. Wrap in plastic wrap and refrigerate for at least 4 hours.

The Ganache

In a saucepan, heat the cream and butter over medium heat until they come to the boil. Add the pieces of chocolate. Take off the heat and let it melt for 1 minute. Stir with a spatula until smooth and even.

Shaping the Dough

Preheat the oven to 170°C (325°F/Gas 3). On a floured work surface, roll out the dough with a rolling pin to make a round about 30 cm (12 inches) in diameter. Spread the ganache with a spatula over the whole round. Mix together the topping ingredients and scatter over the ganache, setting some aside for sprinkling on top. Cut the round into 12 equal wedges, like a pie, and roll each one up, starting with the wider end, to make a small crescent. Place the completed crescents, as you make them, on a baking tray lined with baking paper.

The Glazing

Brush the rugelachs with the mixture of egg yolk and water. Sprinkle over the reserved chocolate–sugar topping.


Bake in the oven for about 20 minutes until the crescents are golden brown. Allow to cool for at least 10 minutes before serving.