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Decadent Rugelach Recipe with Chocolate and Walnuts Perfect Homemade Pastry

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This decadent rugelach recipe features flaky, buttery dough filled with rich chocolate and crunchy walnuts, creating a perfect balance of sweetness and texture. Ideal for any occasion, these golden crescent-shaped pastries are a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (225g) unsalted butter, cold and cubed
  • 8 oz (225g) cream cheese, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • ¾ cup (130g) semi-sweet chocolate chips or finely chopped chocolate
  • ½ cup (60g) walnuts, finely chopped and toasted
  • 2 tbsp granulated sugar (for filling)
  • 1 tsp ground cinnamon
  • 1 egg, beaten (for egg wash)
  • 2 tbsp granulated sugar (to sprinkle on top)

Instructions

  1. Prepare the Dough: In a food processor, pulse the sifted flour, sugar, and salt together. Add the cold, cubed butter and cream cheese. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining. If mixing by hand, cut the butter and cream cheese into the flour mixture using a pastry cutter or fingers. This should take about 3-5 minutes. Avoid overmixing.
  2. Form the Dough Balls: Transfer the mixture to a clean surface and knead gently just until it comes together. Divide the dough into 3 equal parts and shape each into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. Prepare the Filling: Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently. Set aside to cool. Mix the toasted walnuts, chocolate chips, sugar, and cinnamon in a small bowl.
  4. Roll Out the Dough: Preheat oven to 350°F (175°C). Remove one dough disc from the fridge. Lightly flour your surface and rolling pin, then roll the dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Add more flour if dough sticks, but avoid over-flouring.
  5. Add the Filling: Evenly sprinkle one-third of the walnut and chocolate filling over the rolled dough, leaving a small border around the edges.
  6. Cut and Shape Rugelach: Slice the circle into 12 equal wedges using a sharp knife or pizza cutter. Starting from the wide end, roll each wedge tightly toward the pointed tip to form a crescent shape. Place the rolled rugelach on a parchment-lined baking sheet, point side down.
  7. Apply Egg Wash and Sugar: Lightly brush each pastry with beaten egg for a glossy finish. Sprinkle a little sugar over the top.
  8. Bake: Bake for 25-30 minutes or until golden brown and the filling is bubbling slightly. Rotate the baking sheet halfway through baking.
  9. Cool and Enjoy: Remove from oven and transfer rugelach to a wire rack to cool completely before serving.

Notes

Keep the dough cold throughout the process to ensure flaky texture. Toast walnuts to enhance flavor. Roll dough wedges tightly to prevent unraveling. Egg wash gives a beautiful golden sheen. Dough can be refrigerated up to 24 hours before baking. Rugelach can be frozen unbaked and baked directly from frozen with extra baking time.

Nutrition

Keywords: rugelach, chocolate rugelach, walnut rugelach, homemade pastry, Jewish pastry, chocolate and walnut dessert, flaky pastry, holiday baking

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