Dark Chocolate Rugelach

Name: Dark Chocolate Rugelach
Prep time: 30 min
Cook time: 20 min
Total time: 550 min
Yield: 16
Cuisine: Jewish
Ingredients: 100 g unsalted butter, at room temperature; 100 g full-fat cream cheese, at room temperature; 110 g plain flour, plus extra for dusting; 1 pinch sea salt; 100 g apricot jam; 40 g dark chocolate, finely chopped; 25 g pistachios, finely chopped; 1 free-range egg yolk, beaten; golden granulated sugar, for dusting; splash cold water

Recipe GLPR2b0ba17067c003

Jewish

Dessert

550 min

134 cal

Servings: 16

Oven

SNAP eligible

These tender cream cheese pastries are a classic Jewish treat with a delicate, flaky texture. Each crescent-shaped cookie is filled with a luscious combination of apricot jam, dark chocolate, and chopped pistachios, then dusted with sparkling sugar. Perfect for sharing at celebrations or enjoying as an elegant homemade dessert.

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Ingredients

100 g unsalted butter, at room temperature

100 g full-fat cream cheese, at room temperature

110 g plain flour, plus extra for dusting

1 pinch sea salt

100 g apricot jam

40 g dark chocolate, finely chopped

25 g pistachios, finely chopped

1 free-range egg yolk, beaten

golden granulated sugar, for dusting

splash cold water

Directions

In a large bowl, cream together the softened butter and cream cheese using a wooden spoon until well combined and smooth. Add the flour and a pinch of sea salt, then gently mix until a cohesive dough forms. Divide the dough into two equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Line two baking sheets with parchment paper and set aside.
Dust a clean work surface generously with flour. Remove one dough ball from the refrigerator and roll it out into a thin circle, working carefully to avoid tearing the pastry. Spread half of the apricot jam evenly across the rolled dough, extending it to the edges. Scatter half of the chopped dark chocolate and half of the chopped pistachios over the jam. Repeat this process with the second dough ball, jam, chocolate, and nuts.
Using a sharp knife, cut each pastry circle into 8 equal wedge-shaped pieces, similar to pizza slices. Working from the widest end of each wedge, roll the dough tightly toward the point to form a crescent shape. Place each rolled rugelach seam-side down on the prepared baking sheets. Refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C or 180°C fan-assisted).
Add a splash of cold water to the beaten egg yolk to thin it slightly. Brush the egg wash generously over each rugelach and sprinkle with golden granulated sugar. Bake for 20 minutes until the pastries are puffed and golden brown. Cool completely before serving.

Comments

Grocery List Plus Editorial Staff4.25

Rugelach demands real time: the stated 550 minutes (nine hours) is honest about overnight chilling, but active work runs closer to 90 minutes across two sessions, so plan accordingly for a weekend project rather than a weeknight impulse. All ingredients land easily at Harris Teeter, Food Lion, Kroger, or Walmart—no specialty stops needed. At roughly $1.25 per serving for butter, cream cheese, quality dark chocolate, and pistachios, this is a moderate indulgence, and the cookies keep beautifully in an airtight container for days, making them ideal for gifting or stretching across the week. The technique is forgiving once you understand the dough-rolling rhythm, and a batch rewards the effort with a showpiece that tastes homemade in the best way.