Chocolate Filled Rugelach

Chocolate Filled Rugelach

Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 50 rugelach
Author Neta


  • For the dough
  • 2.2 pounds/1 kg plain flour
  • 3 tbsp dry yeast
  • 1/2 cup sugar
  • 1 1/2 cups lukewarm milk
  • 2 sticks 200 gr butter, at room temperature
  • 3 large eggs
  • 1 tbsp salt
  • For the filling
  • 1 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • For the topping
  • 1 egg whisked
  • 1/2 cup sugar
  • 1/2 cup water


  1. In a standing mixer bowl mix together flour and yeast.
  2. Add in sugar, milk, butter, and eggs with a dough hook mix on medium speed for 4 minutes. Add in salt and keep mixing for 7 more minutes, roll the dough into a ball cover with a plastic wrap and let rise for at least 45 minutes or until dough doubles in size.
  3. While dough rises make the filling. In a small bowl mix cocoa powder, sugar, and oil, and set aside.
  4. Divide dough into 4 equal parts. Working each part individually roll out the dough to about 1/8 inch thick rectangle.
  5. Spread 1/4 of the filling on 1/2 of the rectangle and fold the other half over like a blanket. With a rolling pin, roll the filled dough as thin as you can.
  6. Cut the filled dough into triangles. Roll each triangle from wide to narrow, you will end up with point on outside of rugelach. Place on ungreased baking sheets 2 inches apart, cover with a clean kitchen towel and let rise for 30 minutes.
  7. Preheat the oven to 350°F/180°C. Brush rugelach with egg wash and bake for 20-25 min or until lightly golden.
  8. While rugelach are in the oven make the topping. Combine sugar and water in a small pot place over high heat and bring to a boil. Once you remove rugelach from oven brush them with the sugar and water and let cool.

Recipe Notes

You can keep rugelach in a closed airtight container for up to a week or freeze them and warm them up before serving.