Chocolate Rugelach

Chocolate Rugelach


  • Dough
  • 4½ cups unbleached all purpose flour 540 g
  • 1 tablespoon dry active yeast 10g
  • ¾ teaspoon kosher salt 5g
  • 2 tablespoons cornstarch 12g
  • 8 tablespoons unsalted butter, melted 114g
  • 2 eggs, room temperature
  • 2 tablespoons avocado oil, or any neutral oil 25g
  • 1 cup milk 250g
  • ¼ cup raw honey 60g
  • Chocolate Filling
  • ½ cup unsweetened cocoa powder 50g
  • 12 tablespoons unsalted butter, softened 145g
  • ½ cup dark brown sugar, packed 100g
  • ½ teaspoon kosher salt 3g
  • ½ cup Nutella spread 145g
  • Simple Syrup
  • ¾ cup water 180g
  • ¾ cup granulated sugar 160g
  • pinch of kosher salt
  • 1 egg, beaten for egg wash


  1. Make the dough:

  2. In a large bowl, combine the flour, yeast, salt, and cornstarch. Whisk to combine. Make a well in the center of the bowl, then add the melted butter, eggs, avocado oil, milk, and raw honey. Stir with a wooden spoon to combine. When the mixture becomes thick and sticky, start mixing by hand. Pinch to incorporate the ingredients. Begin kneading the dough in the bowl, by hand, until it becomes fairly smooth, and forms a ball. This should take about 3 minutes of kneading. Cover the bowl with plastic wrap, and let the dough rise at room temperature for about 1.5 hours or until it has doubled in volume.

  3. Make the Filling:

  4. Meanwhile, make the filling. In a medium size bowl, add the softened butter, cocoa powder, brown sugar, salt Nutella. Use a spoon to combine until the mixture is totally smooth, with no lumps remaining. Set aside.

  5. Shape the Rugelach:

  6. Divide the risen dough into three equal pieces. Sprinkle your work surface generously with flour. Sprinkle the dough lightly with flour. Roll one piece of dough out into a large rectangle, about 15” x 12”. The dough should be very thin. Add more flour under the dough as you roll, to prevent sticking.

  7. Spread ⅓ of the chocolate filling onto the rectangle of dough in a thin layer, using a small offset spatula. Leave 1/2” border all around. With the long edge facing you, fold the dough up in half lengthwise, enclosing the chocolate filling. Gently tug the edges and corners to meet, and use fingertips to press down the edges to seal. This helps prevent the chocolate filling from escaping.

  8. Use a pizza wheel or sharp chef’s knife to cut the dough into large triangles. Pick up one triangle, and gently stretch the triangle out even more lengthwise. Place the dough back down on the work surface, and roll the dough - starting from the straight edge top of the triangle, rolling down into a crescent shape.

  9. Place the shaped rugelach on a rimmed baking sheet, lined with parchment paper. Place the rugelach close together, it’s ok if they are touching. Repeat the same process with the remaining triangles of dough. Then, repeat with the remaining 2 pieces of dough. Cover with a clean kitchen towel, and let proof at room temperature for 1 hour.

  10. Meanwhile, preheat the oven to 375°F.

  11. Make the Simple Syrup:

  12. In a small sauce pan, combine the granulated sugar and water. Whisk to combine. Allow the mixture to come to a boil, and let simmer for 3 minutes, until the mixture thickens slightly, and all of the sugar dissolves. Set aside.

  13. Bake the Rugelach:

  14. Beat 1 egg in a small bowl, and brush the top of each rugelach with beaten egg. Bake for about 25-30 minutes, rotating the pan 180° halfway through to ensure even browning. The rugelach should be deeply golden brown, almost mahogany on top.

  15. Remove from the oven, and use a pastry brush to brush the warm rugelach immediately with the simple syrup. Be generous with the simple syrup, and use all of it. The simple syrup absorbs completely, and is really important in keeping the rugelach soft and moist.

  16. Storing Your Rugelach:

  17. After the cookies have cooled completely, they should be stored in an airtight container for up to 3 days, at room temperature. That being said, they are the absolute tastiest when they are fresh from the oven. Enjoy!

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