Best Chocolate Rugelach Recipe (Bakery-Style, Flaky & Easy to Make at Home)
I’m going to talk to you about a very famous cookie that looks a lot like a croissant, called Rugelach, which is actually a Chocolate Walnut Rugelach Recipe. This easy, bakery-style rugelach recipe is made with a rich cream cheese dough, filled with chocolate, cinnamon sugar, and crunchy walnuts. It’s the kind of homemade holiday cookie that feels luxurious enough for Christmas cookie boxes, Hanukkah dessert tables, and weekend coffee breaks – but simple enough for any home baker to master.
If you’ve ever walked past a bakery window and stared at those glossy, spiral-shaped pastries, this is the rugelach recipe that finally lets you bake them at home – with flaky layers, buttery dough, and a rich chocolate-nut filling that actually lives up to the photos. Rugelach is a traditional Jewish crescent cookie–pastry made from a tender cream cheese dough that bakes up flaky like a croissant but eats like the best bite-sized cookie.
This foolproof rugelach recipe is perfect for beginners as a make-ahead dessert, holiday baking day, or Christmas cookie platter. I’ve tested this easy rugelach recipe multiple times with different ovens, fillings, and chilling times, so you don’t have to guess. Just make and try.
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Classic Chocolate Walnut Rugelach Recipe (Bakery-Style)
This classic chocolate walnut rugelach recipe delivers buttery, flaky pastry wrapped around a rich cinnamon-sugar chocolate filling. Perfect for holiday baking, Christmas cookie boxes, Hanukkah desserts, tea-time snacks, and edible gifts, this easy rugelach recipe offers bakery-style results at home with simple ingredients and foolproof steps.
Ingredients
For the Rugelach Dough:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tsp pure vanilla extract
For the Filling:
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- ¾ cup mini chocolate chips (dark or semi-sweet)
- ¾ cup finely chopped walnuts or pecans
- 2 tbsp melted butter
For Topping:
- 1 egg, beaten (egg wash)
- 2 tbsp granulated sugar
- ½ tsp cinnamon
Instructions
Make the Dough
- In a large bowl, beat butter and cream cheese until light and creamy. Add vanilla extract and mix well. Gradually add flour and salt. Mix until a soft dough forms.
- Divide the dough into 4 equal balls, flatten them into discs, wrap with plastic, and chill for 1 hour.
Prepare the Filling
- In a bowl, combine brown sugar, cinnamon, chocolate chips, and chopped nuts, and mix well.
Shape the Rugelach
- Preheat oven to 350°F (180°C).
- Roll each chilled dough disc into a 10-inch circle. Brush with melted butter. Sprinkle filling evenly across the surface.
- Cut each circle into 8–12 wedges (like pizza slices). Roll each wedge tightly from the wide end toward the tip.
Bake
- Place rugelach seam-side down on a lined baking tray. Brush with egg wash. Sprinkle cinnamon sugar on top.
- Bake for 22–25 minutes until golden brown and flaky.
- Cool on a wire rack.
Notes
- Always chill the dough—this ensures flaky layers.
- Use dark chocolate for a rich gourmet flavor.
- Don’t overfill, or the filling will leak.
- Store in an airtight container to keep cookies soft for up to 5 days.
- Rugelach freezes beautifully for up to 2 months.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 20gSaturated Fat: 10gUnsaturated Fat: 11gCholesterol: 34mgSodium: 65mgCarbohydrates: 30gFiber: 2gSugar: 11gProtein: 4g
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What Is Rugelach? (For Anyone Who’s Ever Wondered “Is It a Cookie or a Pastry?”)
Rugelach in One Sentence
Rugelach (pronounced “roo-guh-lakh”) is a tiny, crescent-shaped Jewish pastry-cookie made from a rich cream cheese butter dough and rolled up with sweet fillings like chocolate, cinnamon sugar, walnuts, or fruit jam.
Where Does Rugelach Come From?
Rugelach is a traditional Jewish dessert that originated in Eastern Europe (Poland, Hungary, and surrounding regions). It’s commonly served on Jewish holidays, Shabbat tables, and special family celebrations, but has now become a global favorite in bakery-style cookie assortments, Christmas dessert platters, and online holiday baking recipes.
Is Rugelach a Cookie or a Pastry?
Great question — and a very popular Google search. Technically, rugelach is a pastry made with cookie-like portions.
- Pastry-like: The dough uses butter + cream cheese, which makes it flaky, tender, and rich like a croissant or Danish-style pastry.
- Cookie-like: The size, sweetness, and portion make it feel like a bite-size cookie you’d find in a holiday cookie tin.
What Does Rugelach Taste Like?
A good homemade rugelach is:
- Buttery and slightly tangy from the cream cheese dough
- Flaky outside with a light crunch
- Soft and gooey inside from melted chocolate or jam
- Warmly spiced with cinnamon sugar or nutty flavors
This is why rugelach works so well as a high-value holiday dessert recipe, a premium cookie for gifting, and a crowd-pleasing Christmas baking idea.
Why Rugelach Is So Popular in Holiday Baking
Rugelach shows up every year in Christmas cookie exchanges, Hanukkah dessert menus, and holiday dessert boards because:
- It looks beautiful and bakery-worthy without being hard to make.
- It’s perfectly bite-sized — easy to serve, pack, and gift.
- You can customize the filling: chocolate rugelach, nut rugelach, jam rugelach, cinnamon sugar, and more.
- It’s freezer-friendly, making it ideal for make-ahead Christmas baking and holiday meal prep.
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Why This Is the Best Rugelach Recipe on the Internet
The dough for rugelach is made with cream cheese, which makes it buttery and flaky—just like the yummy desserts people enjoy during holidays. You don’t need any fancy tools or yeast to make it. All you need are some easy-to-find ingredients and step-by-step instructions. This recipe has been tried many times, so it works well at home.
Whether you want to make cookies for the holidays, a special dessert tray for Christmas, celebrate Hanukkah, or just have a tasty snack with tea, this rugelach recipe is great! You can make it ahead of time, freeze it for later, or even give it as a gift.
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How to Make Bakery-Style Chocolate Rugelach (Easy & Flaky)
Follow these simple step-by-step instructions to make a classic rugelach recipe with a buttery cream cheese dough, rich chocolate–walnut filling, and perfectly flaky layers. These holiday cookies are perfect for Christmas baking, Hanukkah desserts, and giftable homemade treats.
Make the Cream Cheese Rugelach Dough
In a large mixing bowl, beat together the softened butter and cream cheese until completely smooth, light, and fluffy. This creamy base is what gives your rugelach cookies that bakery-style flaky texture you love from professional Jewish bakeries and high-end holiday cookie platters. Mix in the vanilla extract, then slowly add the all-purpose flour and salt just until a soft dough forms. Don’t overmix—stop as soon as the flour disappears.
- Use room temperature butter and cream cheese for a smoother dough.
- If the dough feels sticky, lightly dust with flour—but don’t add too much.
For the flakiest cream cheese rugelach, keep the butter soft but not melted. Overmixing can make the cookies tough instead of tender and melt-in-your-mouth.
Smooth, soft, but not sticky dough is the secret to an easy, beginner-friendly rugelach recipe.
Divide, Shape & Chill the Dough for Flaky Layers
Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Divide into four equal pieces, then shape each piece into a flat disc. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling is crucial for a flaky, layered rugelach pastry and also makes the dough easier to roll without sticking.
You can chill the dough overnight to make this an easy make-ahead holiday dessert. This is perfect for busy Christmas baking days or Hanukkah celebrations.
Prepare the Chocolate–Walnut Rugelach Filling
While the dough chills, stir together the brown sugar, ground cinnamon, mini chocolate chips, and finely chopped walnuts in a bowl. This rich, slightly gooey filling gives you that classic chocolate rugelach flavor that’s perfect for holiday cookie trays, dessert boards, and coffee shop–style treats. Have the melted butter ready too— you’ll brush it over the rolled-out dough to help the filling stick.
- Use dark chocolate for a more intense, less sweet rugelach.
- Swap walnuts for pecans, pistachios, or hazelnuts if you prefer.
Mixing the sugar, cinnamon, chocolate, and nuts together evenly helps every bite taste like a bakery-style rugelach cookie, not just the center pieces.
Roll the Dough into Circles & Add the Filling
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Take one chilled dough disc from the fridge and place it on a lightly floured surface. Roll it out gently into a 10-inch circle, about ⅛-inch thick. Lightly brush the surface with melted butter, then sprinkle a generous, even layer of the chocolate–walnut–cinnamon filling over the dough.
Slice into Wedges & Roll into Classic Rugelach Crescents
Using a sharp knife or pizza cutter, slice the filled dough circle into 8 to 12 wedges, just like cutting a pizza. Starting at the wide edge of each wedge, roll it up toward the pointed tip to create a tight little crescent or spiral. Place each rolled rugelach cookie seam-side down on the prepared baking sheet. This helps them stay closed while baking and gives that signature bakery-style rugelach look.
If the dough warms up and feels soft while shaping, pop the tray of shaped rugelach into the fridge for 10–15 minutes. Cold dough bakes up flakier with cleaner layers.
Brush with Egg Wash & Sprinkle with Cinnamon Sugar
In a small bowl, beat one egg with a splash of water to make an egg wash. Brush it lightly over the tops of the shaped rugelach. In another small bowl, mix granulated sugar with a little ground cinnamon, then sprinkle this over the egg-washed dough. This step gives your chocolate rugelach a glossy, golden exterior with a subtle crunch—just like cookies from a professional bakery-style rugelach recipe.
A quick egg wash and cinnamon sugar dusting adds bakery-level shine and flavor.
Bake Until Golden, Cool & Serve (or Freeze for Later)
Bake the rugelach in the preheated 350°F (180°C) oven for 22–25 minutes, or until they’re deep golden brown at the edges and the filling is bubbly. Remove the tray from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve your homemade rugelach with coffee, tea, hot chocolate, or as part of a festive holiday dessert spread.
- For make-ahead holiday baking, freeze cooled rugelach in an airtight container for up to 2 months.
- Reheat briefly in a warm oven to revive the fresh-baked texture.
Once cooled, these bakery-style rugelach cookies are perfect for Christmas cookie boxes, Hanukkah dessert tables, and everyday coffee breaks.
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Best Rugelach Fillings (7 Flavors You’ll Actually Make Again)
Classic Chocolate Walnut Rugelach Filling
If you want something rich, awesome, and universally loved, this is the perfect filling for rugelach. Mix in small dark chocolate chips, chopped walnuts or pecans, brown sugar, and cinnamon to create a classic flavor that works for Christmas baking recipes, Hanukkah dessert tables, and everyday tea-time snacks.
Cinnamon Sugar Rugelach Filling
If you want a filling that is budget-friendly and kid-approved, this cinnamon sugar rugelach is perfect. Just mix brown sugar, white sugar, ground cinnamon, and a touch of melted butter. It tastes like a cross between a cinnamon roll and a snickerdoodle cookie, but in flaky pastry form.
Raspberry Jam & Almond Rugelach Filling
For a slightly more elegant, tea-time friendly rugelach, go with raspberry jam and sliced or chopped almonds. Use a thick, high-quality raspberry jam (or seedless preserve), spread a thin layer over the dough, then sprinkle with nuts and a little cinnamon sugar to balance the tartness.
Nutella & Hazelnut Rugelach Filling
When you want guaranteed empty plates, go for Nutella rugelach. Spread a thin layer of chocolate hazelnut spread over the dough, then add finely chopped toasted hazelnuts.
Pistachio Rose Rugelach Filling (Bakery-Chic)
For a more gourmet rugelach recipe, combine finely chopped pistachios with a bit of sugar, cardamom, and a few drops of rose water. This flavor profile feels luxury and “bakery-chic”, ideal if you want your homemade rugelach to taste like it came from an upscale patisserie.
Apple Pie Rugelach Filling
Take finely diced apple, toss it with brown sugar, cinnamon, a pinch of nutmeg, and a spoon of flour to absorb juices, then sprinkle over the dough. The result is a cozy fall rugelach flavor that blends apple pie and flaky pastry in perfect bite-size pieces—amazing for autumn gatherings and Thanksgiving dessert tables.
Honey Walnut Rugelach Filling
This traditional rugelach filling leans into classic Jewish bakery flavors: chopped walnuts, cinnamon, sugar, and a drizzle of honey. It’s less sugary than chocolate-heavy variations but feels very old-school and nostalgic, especially if you grew up with rugelach in your local bakery.
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Rugelach for Holidays, Gifting & Special Occasions
These bakery-style rugelach cookies aren’t just a dessert recipe – they’re a holiday tradition in one bite.
Rugelach in Your Christmas Cookie Box
Add these buttery, cream cheese rugelach cookies to your Christmas cookie platter alongside sugar cookies, gingerbread, and chocolate crinkle cookies. The flaky pastry and rich chocolate–walnut filling instantly upgrade your holiday dessert table and make your baking look like it came straight from a professional bakery.
Traditional Rugelach for Hanukkah & Shabbat
Rugelach is a classic Jewish dessert recipe, perfect beside sufganiyot, babka, or challah. Serve these homemade rugelach after a Hanukkah dinner, bring a tray to Shabbat, or pack them up as a thoughtful hostess gift. They’re small, shareable, and feel special without being fussy.
Rugelach as a Premium Edible Gift
Instead of generic boxed chocolates, fill a tin with homemade rugelach cookies. They travel well, freeze beautifully, and look gorgeous stacked in a cookie gift box or wrapped in cellophane bags with a simple ribbon.
Rugelach for Brunch, Parties & Afternoon Coffee
These little crescent cookies shine on a brunch dessert board, at baby showers, office parties, or as a sweet bite with afternoon coffee. Because this easy rugelach recipe is make-ahead friendly, you can bake in batches, freeze, and simply warm before serving for stress-free entertaining.
Rugelach Recipe FAQ – Real Questions Home Bakers Ask
Rugelach is a traditional Jewish pastry-style cookie made with a soft cream cheese dough that’s rolled around a sweet filling like chocolate, nuts or jam. It’s flaky like a pastry but bite-sized like a cookie—so you get the best of both worlds.
If your rugelach turns out dry or hard instead of soft and flaky, it usually comes down to three things:
- Too much flour – Always measure flour correctly (spoon and level), especially for this cream cheese dough.
- Over-baking – Rugelach should be lightly golden, not deeply brown. A few extra minutes can dry them out.
- Skipping chill time – Chilling helps the butter and cream cheese create layers for that bakery-style texture.
Yes—this rugelach dough is perfect for make-ahead baking. For busy holidays and entertaining, that’s a huge time saver:
- In the fridge: Wrap the dough discs tightly and refrigerate for up to 48 hours.
- In the freezer: Freeze well-wrapped dough discs or unbaked rugelach rolls for up to 2 months.
It really depends on what you love, but for most people, a mix of chocolate + brown sugar + cinnamon + walnuts feels like the perfect bakery-style rugelach.
Yes, you can make a tasty vegan rugelach using this same method with a few swaps:
- Use plant-based butter instead of regular butter.
- Use a dairy-free cream cheese alternative in the dough.
- Choose dairy-free chocolate chips or a dark chocolate bar that’s vegan.
- Brush with a little plant milk instead of egg wash.
One medium chocolate rugelach is roughly 150–170 calories, depending on the exact amount of filling. It’s definitely a treat, not an everyday snack—but that’s perfectly fine for holidays.
You don’t need a bakery kitchen to make amazing rugelach. For most home bakers, this simple setup works perfectly:
- A mixing bowl and a hand mixer (or a stand mixer if you have one).
- A good rolling pin to roll the cream cheese dough evenly.
- A sharp knife or pizza cutter to slice the dough into wedges.
- A non-stick baking tray lined with parchment paper.
To keep your rugelach soft and delicious:
- Room temperature: Store in an airtight tin or cookie box for 4–5 days.
- For gifting: Layer them with parchment paper in a decorative cookie tin.
- Longer storage: Freeze baked rugelach in a freezer bag for up to 2 months.
Yes, you can adapt this easy rugelach recipe for an air fryer, but you’ll need to work in small batches:
- Preheat the air fryer to about 160–170°C (320–340°F).
- Place rugelach on parchment or a perforated liner so they don’t stick.
- Cook for 8–10 minutes, checking early so they don’t over-brown.
Absolutely. This chocolate rugelach recipe works beautifully for:
- Christmas cookie trays mixed with brownies, truffles and sugar cookies.
- Hanukkah desserts as a classic Jewish bakery-style treat.
- Brunch and tea time when you want something special but not too heavy.
- Office parties & potlucks because the cookies travel well and don’t melt.
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