Pull Apart Chocolate Rugelach
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- Mixing bowls
- Rolling Pin
- 9-inch/23 cm round or square cake pan
- Small saucepan
INGREDIENTS
Dough:
- 3⅓ cups/500 grams all-purpose flour
- 1 tablespoon/10 grams active dry yeast or 20 grams fresh yeast
- 1 cup/230 grams warm water
- 1/2 cup/95 grams sugar
- 1 large egg
- 1/4 cup/35 grams whole milk
- 4 tablespoons/60 grams unsalted butter, softened
- A pinch of salt
Filling:
- 5 ounces/150 grams unsalted butter, very soft
- 1 cup/100 grams unsweetened cocoa powder
- 1/2 cup/100 grams brown sugar
- 1/4 cup/30 grams confectioners’ sugar
- 2 tablespoons chocolate spread
- 1/4 cup/60 milliliters oil
Syrup:
- 1 cup/200 grams sugar
- 1 cup/240 milliliters water
INSTRUCTIONS
- In a small bowl, stir together the yeast, warm water, and 1 tablespoon of the sugar. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, egg, milk, and the yeast mixture. Mix on low speed until a shaggy dough forms. Add the butter and salt, and knead on medium speed until the dough is smooth and slightly sticky, about 10 minutes. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour, or refrigerate overnight.
- To make the filling, in a medium bowl, combine the butter, cocoa powder, demerara sugar, and confectioners’ sugar. Mix with a spatula until mostly smooth. Add the chocolate spread and oil, and stir until fully combined and spreadable.
- Once the dough has risen, divide it in half. Lightly flour a work surface and roll out one piece into a medium-thick rectangle, about 12 by 14 inches. Spread half of the cocoa filling over one half of the dough. Fold the dough in half lengthwise and press gently to seal. Lightly flour both sides and roll again into a large rectangle. Spread half of the remaining filling over one half and fold again. Roll once more into a thin rectangle, about 1/8-inch thick.
- Using a pizza cutter or sharp knife, slice the dough into even strips, then cut each strip into triangles. Roll each triangle up from the wide end toward the tip, stretching gently as you roll. Repeat with the remaining dough and filling.
- Arrange the rugelach seam-side down in a greased 9-inch/23 cm round or square cake pan, packing them tightly together. Cover and let rise for 30 to 45 minutes, until slightly puffed.
- Heat the oven to 350°F (180°C). Brush the tops with beaten egg and bake until golden brown and crisp at the tips, 30 to 40 minutes.
- While the rugelach bake, make the syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat.
- As soon as the rugelach come out of the oven, brush them generously with the hot syrup. Let cool in the pan for at least 15 minutes before serving warm or at room temperature.
FAQ
How can I make chocolate rugelach dairy-free?
Replace the butter in both the dough and filling with a high-fat plant-based margarine or vegan butter. Use a non-dairy milk such as soy or oat milk in place of cow’s milk. For the chocolate spread, choose a dairy-free version—many dark chocolate spreads or vegan hazelnut options are available. Make sure your cocoa powder and demerara sugar are also vegan, as some sugars are processed with bone char. The texture will remain tender and flaky if you use soft margarine and chill the dough properly before shaping the chocolate rugelach.
Can I freeze chocolate rugelach before or after baking?
If freezing before baking, shape the rugelach, place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time. If freezing after baking, allow the chocolate rugelach to cool completely before storing in a sealed container. Reheat in a moderate oven (300°F/150°C) for about 10 minutes. Avoid freezing rugelach with syrup already brushed on; instead, apply the syrup after reheating.
Why did my dough turn out too sticky?
It may be due to warm kitchen conditions, over-hydration, or under-kneading. Make sure you measure liquids accurately and knead the dough for a full 10 minutes until smooth and elastic. Sticky dough can be gently floured on the surface while rolling, but avoid adding too much flour, which can make the rugelach dense. Chill the dough for at least 30 minutes before rolling if needed. In warm or humid environments, reduce the water slightly or use cold milk to help the dough firm up during mixing.
What can I use instead of chocolate spread in the filling?
Feel free to substitute with a thick ganache made from dairy or plant-based cream and dark chocolate, or use a spoonful of cocoa powder mixed with maple syrup or date paste to create a natural sweet paste. Nutella or any nut-based chocolate spread works well if you want extra richness. The purpose of the spread in chocolate rugelach is to enhance the filling’s smoothness and help bind the cocoa mixture. Just ensure your replacement is spreadable and not overly watery, which could leak during baking.
Can I use whole wheat flour?
You can substitute part of the all-purpose flour with whole wheat flour in chocolate rugelach, but expect a denser texture. Use no more than 1/3 of the total flour as whole wheat—about 1 cup/150 grams—and increase the water or milk slightly if the dough feels dry. Whole wheat absorbs more liquid and takes longer to hydrate, so let the dough rest an extra 10 to 15 minutes before kneading. The final rugelach will have a nuttier, earthier flavor, which complements the chocolate filling nicely.
How long will the chocolate rugelach stay fresh?
These chocolate rugelach stays fresh for up to 3 days at room temperature when stored in an airtight container. If you’ve brushed them with sugar syrup, they’ll retain moisture and softness longer. To extend shelf life, store them in the refrigerator for up to 5 days, though the texture may firm slightly. For best results, reheat in a low oven for 5–8 minutes before serving. Chocolate rugelach can also be frozen for up to 2 months, either baked or unbaked. Wrap tightly in plastic wrap and store in a freezer bag or airtight container.
What’s the best way to reheat chocolate rugelach?
The best way to reheat chocolate rugelach is in a 300°F/150°C oven for 8 to 10 minutes until warmed through and slightly crisped. Avoid microwaving, which can make them rubbery or soggy. If the rugelach were previously frozen, allow them to thaw at room temperature before reheating. You can brush with a little sugar syrup after warming to refresh the glaze and add moisture. For rugelach baked as a pull-apart cake, warm the entire pan loosely covered with foil to prevent over-browning. Serve warm for best texture and flavor.
Why did the filling leak during baking?
If the filling leaked, the dough may have been rolled too thin, the triangles overfilled, or the edges not sealed properly. It’s also possible the filling was too runny—ensure the butter is soft but not melted, and the chocolate spread is thick. When folding the dough and spreading filling, avoid layering too much in one area. Sealing the edges well and chilling the rugelach for 10–15 minutes before baking can help prevent leaks.
