Easy Chocolate Puff Pastry Rugelach
- Pastry brush
- Small saucepan
INGREDIENTS
- 1 sheet, 9.7 ounces/275 grams puff pastry, thawed
- ½ cup/150 grams Nutella or chocolate spread
- ¼ cup unsweetened shredded coconut
- 1 large egg, beaten
- ½ cup/100 grams granulated sugar
- ½ cup/120 grams water
INSTRUCTIONS
- Defrost the puff pastry according to package instructions.
- Preheat the oven to 355°F/180°C.
- Slice into 2 equal rectangles. Spread one rectangle evenly with Nutella and sprinkle with coconut. Place the second rectangle on top.
- Lightly flour the surface and roll gently to seal. Cut into triangles and roll each into a rugelach shape.
- Arrange on a parchment-lined baking sheet and brush with the beaten egg. Bake for 40 minutes, or until golden.
- Meanwhile, combine sugar and water in a small saucepan and bring to a boil to make syrup. Brush the syrup over the hot pastries and let cool slightly before serving.
FAQ
How can I make the chocolate puff pastry rugelach ahead of time?
You can assemble the rugelach, place them on a baking sheet, and freeze until solid. Once frozen, transfer to a sealed container and store for up to 1 month. When ready to bake, brush with egg wash and bake directly from frozen, adding about 5 extra minutes to the baking time. Another option is to bake them fully, let them cool, and store in an airtight container at room temperature for 2 to 3 days. Reheating in a 300°F oven for 5 minutes restores crispness.
How can I make this chocolate puff pastry recipe dairy-free?
Choose a puff pastry brand made without butter, which is widely available in most supermarkets. Replace Nutella with a dairy-free chocolate hazelnut spread, or use melted dark chocolate that is certified vegan. For brushing, instead of an egg wash, you can use oat milk mixed with a little maple syrup to give a glossy finish.
What is the best way to store the chocolate puff pastry rugelach?
Let them cool completely before placing them in an airtight container. At room temperature, they keep fresh for about 2 days. If you want longer storage, refrigerate them for up to 5 days, though the texture may soften. To restore crispness, warm them in a 325°F oven for 5 to 7 minutes before serving. For even longer storage, freeze baked rugelach in a sealed container for up to 1 month. Always reheat before eating to bring back the flaky texture of the chocolate puff pastry.
Can I use fillings other than Nutella?
You can use melted dark chocolate, milk chocolate chips, or even white chocolate for variation. Adding finely chopped nuts such as hazelnuts, almonds, or walnuts enhances both texture and flavor. Fruit-based spreads like raspberry jam or apricot preserves also pair well with chocolate and add sweetness. Spices like cinnamon or cardamom can be mixed into the filling for depth. The key is to keep the layer thin, so the pastry bakes evenly and maintains its flaky layers while holding in the chosen filling.
Why is my chocolate puff pastry not staying crisp?
If your chocolate puff pastry rugelach loses crispness, it is usually due to either underbaking, excess filling, or improper storage. Make sure to bake the pastries until deep golden brown, not just lightly colored, to fully dry the layers and lock in the flakiness. Avoid spreading the filling too thick, as excess moisture prevents the pastry from crisping. Once baked, cool the pastries completely on a wire rack before storing to avoid condensation. Storing them uncovered for the first hour also helps. If they soften, reheat briefly in a 325°F oven to restore the flaky layers.
How do I keep the puff pastry from sticking while rolling?
Always work on a lightly floured surface and dust your rolling pin with flour as well. Puff pastry softens quickly at room temperature, so working in a cool environment is important. If the dough starts to feel sticky or warm, place it in the refrigerator for 5 to 10 minutes before continuing. Using parchment paper underneath while rolling also makes it easier to lift and cut.
