Israeli Chocolate Rugelach is the pastry that makes you happy when you see it. Sweet and buttery yeasted dough filled with decadent chocolate filling is rolled into crescent shapes, baked, and then soaked with sweet, sticky syrup.
Israeli Chocolate Rugelach vs. Regelach Cookies
I am not sure where to start, So I will begin with the first time I was presented with a Rugelach cookie when I moved to the States. I glanced at what was clearly a shortbread cookie and raised my eyebrow, saying: that’s not rugelach. That is a chocolate rolled cookie. The kind person who was gifting the cookies as a sweet jester could not have been more confused and if I am honest, scared. My reaction was sharp, and it was clear that I took my relationship with this pastry very seriously. I still do, and in this post, other than sharing with you what I believe to be one of the most delicious pastries I grew up eating, I intend to set the record straight.
The best way to describe this thin-layer crescent pastry is Israeli Croissants. Sweet yeasted dough thinly rolled and laminated with a generous layer of chocolate filling, then cut into triangles and rolled like “little twists,” or Rugelach in Yiddish.
And it is very different than the traditional Jewish pastry ; what we all know as the classic Raspberry Rugelach, which is made of a shortbread dough enriched with cream cheese.
Ingredients
To make Israeli chocolate rugelach, you’ll need the following ingredients:
For the Rugelach Dough
- All-purpose flour. Unbleached all-purpose flour is the best option for this recipe. A good alternative is to substitute half of the flour with bread flour.
- Granulated sugar. A quarter cup goes a long way in the recipe. If you wish to use honey instead, warm it with milk and stir to incorporate it before adding it to the dough.
- Instant yeast. See notes in the recipe card for cake or active dry yeast.
- Lukewarm milk. Dip your finger in the milk; it should feel nice and warm; if it’s too hot for you to touch, it’s too hot to add to the flour mixture and might kill the yeast.
- Unsalted butter at room temperature. Cut into 1/2-inch pieces.
For the Filling
Use your favorite store-bought chocolate spread For a simple, no-fuss filling,
- Unsalted soft butter
- Cocoa powder
- Powdered sugar
- Melted dark chocolate.
Soaking Simple Syrup
- Water
- Sugar
Step-by-Step Instructions
Make the Dough
- Add the flour, sugar, salt, yeast, eggs, and milk to a large bowl of a stand mixer. Use the paddle attachment to mix the ingredients until you have a shaggy mass. Replace the paddle attachment with the dough hook and mix for 1-2 minutes.
- Add the butter, one piece at a time, waiting for each piece to incorporate into the dough before adding the next.
- Continue mixing until you have a smooth dough and the bottom and sides of the bowl are clean.
- Cover the bowl with plastic wrap and let rise until double in size, about 90 minutes.
Prepare the Filling
- Place all of the ingredients in a large mixing bowl and mix until you have a smooth filling.
Shaping
- Divide the dough into two parts. Roll each part into an 18×12-inch rectangle over a clean work surface dusted with flour.
- Spread half of the filling using an offset spatula, leaving 1 inch of bare edges.
- Fold the wide part of the dough in half.
- Use a rolling pin to roll the dough into a 12×8 rectangle.
- Use a sharp knife or a pizza cutter to mark dents every two inches, then cut the dough from the first mark diagonally to the corner across and back.
- Gently roll each triangle from the wide end gently stretching the dough with the opposite thumb. Each part should yield six equal pieces and 12 triangles.
- Place the rolled dough over a baking pan lined with parchment paper, leaving about 2 inches of space. Brush with an egg wash and let rise for about 90 minutes.
- Bake until golden brown and the inner temperature is 180F.
- Remove from the oven and immediately brush the pastries with the sugar syrup using a pastry brush.
Tips and Troubleshooting
- If you wish to make the dough a day in advance, reduce the yeast to 1 1/4 teaspoon. Allow it to rest at room temperature for about one hour, then place in the refrigerator.
- The dough is easier to work when it’s cold, so place it in the refrigerator for about one hour to chill. Remember that the cold temperature slows the fermentation process, so allow the dough to rise for about 90 minutes before chilling.
- When the dough bounces back, allow the dough to rest for about 10 minutes after you deflate it and divide it.
- The chocolate oozes. Filling, rolling and shaping this pastry can get a bit messy, it is best to enjoy the process. Remember to leave 1 inch of bare dough when you spread the filling. And when you re-roll the do, do it very gently.
- My Rugelach are in different sizes. I like to use a ruler, or even a measuring type to help me cut the dough into even parts. As you slice the dough, it might slighty shrink. That is very normal.
Variations
This is where the fun begins. Israeli chocolate rugelach are famous for being a source of creativity when it comes to different fillings; here are some options:
- Cinnamon sugar. Spread the top of the dough with a thin layer of soft butter, the sprinkle some cinnamon sugar.
- Pistachio Rugelach. Spread your favorite pistachio spread, and sprinkle chopped pistachios.
- Almond rugelach. Spread with some Almond Cream Filling and sprinkle with sliced almonds.
- Poppy Seeds. Spread with some store-bought poppyseed filling.
- Fruity Rugelach. A variety of fruit jams are all great to spread.
Israeli Chocolate Rugelach
Israeli Chocolate Rugelach is the pastry that makes you happy when you see it. Sweet and buttery yeasted dough filled with decadent chocolate filling is rolled into crescent shapes, baked, and then soaked with sweet, sticky syrup.
Servings 24 rugelach
Ingredients
The Dough
- 4 Cups (480g) Unbleached all-purpose flour
- 1/4 Cup (50g) Sugar
- 2 1/4 teaspoons (10g) Instant yeast
- 1/2 teaspoon Salt
- 2 Large Eggs at room temperature
- 3/4 Cup (180ml) Lukewarm milk
- 6 Tablespoon (85g) Unsalted soft butter
- 1 Egg For egg wash
Chocolate Filling
- 3/4 Cup (180g) Unsalted soft butter
- 1/2 Cup (45g) Cocoa powder
- 1/2 teaspoon Salt
- 1 Cup (120g) Powdered sugar
- 1/4 Cup (45g) Melted dark chocolate
Simple Syrup
- 1 Cup (200g) Sugar
- 1 Cup (240g) Water
Instructions
Make the Dough
- Place the flour (480g), sugar (50g), yeast (10g), salt (1/2 teaspoon), and eggs (2) in a bowl of a standing mixer.
- Using the paddle attachment, mix the ingredients on low while you drizzle in the milk (180ml).
- Mix until you have a shaggy mass, then replace with the dough hook.
- Mix at medium-low speed for 1-2 minutes. You should have a ball of dough that is not smooth and slightly dry.
- Increase speed to medium, then add the butter (85g), one piece at a time, waiting for the butter to be incorporated before adding the next piece.
- Mix the dough until the butter is fully incorporated, the dough is smooth, and the sides and bottom of the bowl are clean.
- Cover the bowl with plastic wrap and place it in a warm spot to double in size, about 90 minutes.
When cold, the dough is easier to handle, so chill it in the refrigerator for 30-60 minutes once it is doubled in size.
Make the Filling
- Mix all of the ingredients until smooth. You can use a hand mixer or a stand mixer.
shaping
- Divide the dough into two equal parts. Roll each part over a clean work surface dusted with flour into a 19×13-inch rectangle.
- Spread half of the chocolate filling over the dough, leaving a one-inch border around the edges.
- Gently lift the wider side of the rectangle and fold it in half.
- Gently roll the rectangle into a 19×8 rectangle.
- Using a sharp knife or a pizza wheel, mark the dough every two inches along both wide sides.
- Cut the dough diagonally from the first mark closest to you, moving toward the opposite corner and back in a straight line.
- Gently roll each triangle from the wide end toward the tip, stretching the dough with your opposite thumb.
- Place the pastries over a baking pan lined with parchment paper.
- Brush the pastries with an egg wash and place in a warm spot to rise for 60-90 minutes.
- As the pastries rest, make the simple syrup by bringing the water (240ml) and sugar (200g) to a boil, then reduce to a simmer and cook for five minutes.
- Bake for 20-25 minutes, at 350F (180C) preheated oven, or until a thermometer reads 180F from the center of the pastries.
- Remove from the oven and brush with the simple syrup. Serve.
- Store in an airtight container at room temperature for up to 3 days. Warm at a 300F preheated oven for about 5-10 minutes for a fresh pastry.
Use a ruler or measuring tape to cut the dough into equal parts for an even-sized Rugelach. It's normal for the dough to shrink slightly as you slice.
To freeze: place the baked and cooled rugelach in a plastic bag or airtight container, and freeze for up to 3 months. To serve, thaw at room temperature or warm in a 350°F oven for 10-15 minutes.
Notes
- To replace instant yeast with active dry yeast: increase the amount of yeast to 1 tablespoon, then mix it with the warm milk and 1 teaspoon of the sugar. Set aside for about 15 minutes, until you have a thick layer on top.
- If you want to prepare the dough a day ahead, reduce the yeast to 1 1/4 teaspoons. Let it rest at room temperature for about an hour before refrigerating.
I have been waiting for someone to share the Israeli rugelach recipe!!! Thank you! Can’t wait to try it.
0ne question – what kind of milk? Whole milk, 2% ?
Either would work!
Hi there. I am trying to make this. My dough was almost ruined because your conversion to the metric system is very wrong and almost seems arbitrary. For instance, four cups of flour is obviously not 480 grams, as one cup contains 235 grams. Please just leave it out rather than to write it incorrectly.
Hi Maria,
One cup of flour is 120g, not sure why you think it is 235.
I’m about to throw these in the over and can’t see where you list the baking temp anywhere. I’m guessing 350F.
yes 350F.
Hi Dikla, this recipe looks amazing, cant wait to try! One question: None of the Rugelach I ever ate in Israel were dairy. Do you know how the non-dairy rugelach are made or would it work to adapt this one?
Hi Deborah, yes you can make this one non-dairy as well. Use lukewarm water instead of milk, and vegan butter instead of regular butter. Hope this helps, let me know if you have more questions.
I made these exactly as is for the last day of Hanukkah yesterday! And shared them with coworkers who said the chocolate was the perfect mix of bitter and sweet. I used 58% chocolate bar and used Dutch-processed cocoa powder. The only thing I would change would be to refrigerate the dough after you fold it in half with the spread chocolate. You warned that it oozes but it really was too messy to get a nice roll for me, even with cold dough after rising! I did that with the second half and they looked fabulous. Thank you for the recipe!
Thank you Amy, if you refrigerate the dough before rolling when it is filled, the filling might solidify as well and it will be hard to roll. You can try using less filling, or check out the Israeli style of rolling in this post: https://www.onesarcasticbaker.com/how-to-shape-babka-three-ways/.
Hi there. These look so good! I’m a little confused- it says to divide dough into two equal parts and then spread half the chocolate on the rectangle. Are there two rectangles being made in this recipe? Thanks!
Hi Summer,
You divide the dough into two and roll each to a rectangle. Then spread half of the chocolate filling on each part of the dough. Let me know if you need more information.
Lovely recipe, thank you. Any tips for rolling a perfect rectangle? And do you use all the sugar syrup at the end?
Hi Debbie,
The best way, is to first chill the dough for about 30 minutes, then use your hands to press it down and shape it into a rectangle. I also shape it with my hands as I roll it.
Thank you for this recipe, it came out really delicious. I used your Israeli shaping method and filling the dough twice before rolling them. So delicious and indulging, will definitely make it again.
Thank you Jennifer, so glad you liked it.
These are SO good, no notes except they were done around the 15 minute mark rather than 20-25. Perfectly crispy on the outside and super fluffy inside!
Thank you Monica, so glad you enjoyed it. Our ovens are very different which is why it is important to pay attention to the pastries and not the timer, it seems like you have done just that! My compliments to the baker.
recipe looks fab !!just quick question, do u weigh your ingredients when u bake generally or do u use cups , i don’t know which one to side with . also have u tried both weighing and cup methods for this recipe and which one came out better
Hi Lindsey, I always weight the dry ingredients and use a measuring cups for the liquids. Using cups is not as accurate and usually the reason why baking fails happen.
My daughter and I prepared this recipe without trouble. Although we had to read some instruction twice to be clear. We love making yeast breads! Thank you for offering your recipe :))
quwstion: a lot of the chocolate filling came out. Suggestions or what did I do wrong
Unless you used regular sugar instead of powdered sugar, then you most likely over filled them a bit too much. Next time, either use less fillinh, or refrigerate the pastry before baking, it will delay the melting process of the butter in the filling.
Hi – just rolled them and now patiently waiting for the rise before the bake… just one questions, I am confused on the fold and dimensions. You say and show the fold along the long length, but then say roll then to a size small than you now have. Or do you fold them the other way and then its only a quick roll to get it right? I got a bit confused and now have 34 bites of delight!
Sounds you did everything right, after the first roll you spread the filling the fold it so you will have a rectangle. Then cut into small triangle and roll starting from the wide size. If your dough looks a bit different in size, it is not a big deal and should not have any impact on the end result.
I hope I answered your question, let me know if I missed anything.
I mill my own flour(soft white). Have you ever used fresh milled flour in your recipes?
Hi Catherine! I have not, what type of wheat do you mill? (hard/soft, red/white)
Just made this recipe with the adjustment of leaving the dough in the fridge overnight and they are incredible! So moorish and delicious. My sole note is that they only needed 15 minutes in my oven so make sure to keep an eye on them! But wow what a recipe thank you for sharing!🤩
Thank you Giselle, so glad you enjoyed it. I always say to pay attention to the pastry and not the timer, your oven is different than mine. It also indicates a sufficient proofing, so my compliments to the baker.
Hello, I am making this recipe right now and I was a little confused because if I use instant yeast, do I still need to let it rise for the hour and a half the first time? Also is it okay if I don’t have a stand mixer and I used a hand mixer instead?
Hi Trinitey,
Yes, you will need to let it rise for 90 minutes, this is when the yeast start to activate and leaven the dough. Ok not to use a stand mixer, but I do not recommend using a hand mixer, better to use your hands.
Hi, can I freeze already assembled? Would it work?
Thanks
Yes, absolutely. When ready to bake, allow them to warm up just a bit at room temperature (uncovered) for about 1 hour. If baked straight from the freezer, they might not expand as much.