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 19x13-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 19x8 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.