Chocolate Rugelach

Name: Chocolate Rugelach
Total time: 1 h
Cuisine: Israeli
Ingredients: 250g plain flour; 0.25 tsp fine salt; 225g cold butter, cubed; 225g full fat cream cheese, cold; 100g nut free dark chocolate, finely chopped; 50g caster sugar; 1 tsp ground cinnamon; 1 egg, beaten, for glazing

Tender cream cheese pastry rolled around dark chocolate into little crescents.

Time1 hr plus chilling
LevelMedium
Costabout £0.23 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

16 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gplain flour
¼ tspfine salt
225 gcold buttercubed
225 gfull fat cream cheesecold
100 gnut free dark chocolatefinely chopped
50 gcaster sugar
1 tspground cinnamon
1eggbeaten, for glazing

Method

1
Rub the flour, salt and butter together, then mix in the cream cheese to a soft dough. Do not overwork it.
2
Split in two, flatten into discs, wrap and chill for at least 1 hour.
60 min
3
Heat the oven to 180°C (160°C fan). Mix the chocolate, sugar and cinnamon.
4
Roll one disc into a 30 cm circle. Scatter with half the filling and cut into 8 wedges.
5
Roll each wedge from the wide end to the point and curve into a crescent. Repeat with the second disc.
6
Place on lined trays, brush with egg and bake for 25 minutes until golden. Cool for 10 minutes before eating.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.