The combination of flaky, buttery cream cheese dough and spiced chocolate and citrus filling will make these traditional Jewish cookies your favorite holiday treat, whether you’re baking them for Hanukkah, Rosh Hashanah, or another special occasion.
Satisfy your sweet tooth with this easy-to-make recipe for Chocolate-Orange Rugelach.
1. Info for Chocolate-Orange Rugelach
- Cook Time: 1 hr 5 min
- Total Time: 1 hr 5 min
- Servings: 24
- Calories: 203.32 kcal
2. Ingredients for Chocolate-Orange Rugelach
- 2 cup all-purpose flour (for dough)
- 2 Tbsp. granulated sugar
- 1/2 tsp. salt (for dough)
- 1 cup unsalted butter (cold)
- 3/4 cup cream cheese (cold)
- 1/3 cup sour cream
- All-purpose flour (for shaping)
- Orange zest (from 1/2 medium orange)
- 3/4 cup light brown sugar (packed)
- 3 Tbsp. unsweetened cocoa powder
- 1/2 tsp. ground cinnamon
- 1/8 tsp. salt (for filling)
- 6 Tbsp. miniature chocolate chips
- All-purpose flour (for rolling)
- 1/4 cup apricot preserves (divided into 3 portions)
- 1 large egg
- Powdered sugar (for serving)
Place the flour, granulated sugar, and salt in the bowl of a food processor. Pulse 2-3 times to combine.
Cut the butter and cream cheese into 3/4 inch pieces. Transfer to the food processor and pulse just until the fats become the size of beans.
Add the sour cream to food processor. Pulse a few more times, just until dough begins to hold together.
Turn the dough onto a lightly floured work surface. Divide into 3 equal portions, gently shaping each into a disk approximately 1 inch thick. Wrap disks in plastic wrap and refrigerate until somewhat firm but still pliable, 30 minutes to 1 hour.
Preheat the oven to 350°F.
Line two baking sheets with parchment paper. Set aside.
Finely grate zest from the orange.
Place the brown sugar, cocoa powder, cinnamon, orange zest, and salt in a large mixing bowl and mix to combine. Stir in the chocolate chips.
Remove one round of dough from refrigerator. Unwrap and place on a well-floured work surface. Gently roll dough into a 1/4-inch-thick circle. Spread one portion of apricot preserves evenly over the surface of the dough (enough to lightly cover). Sprinkle one third of the filling mixture over the preserves, and lightly press down to help it stick.
Use either a pizza wheel or sharp knife to cut the circle into 8 equal wedges (like a pizza).
To form cookies, begin from the wide end of a wedge. Carefully roll dough towards the pointed tip, finishing with the tip pointed downward and slightly tucked under. Turn each end of the rolled cookie inward toward the tip. The final shape of the cookie should resemble a croissant. Don’t worry if some of the filling escapes.
Repeat with the remaining dough and filling until all the cookies are shaped. Arrange 12 cookies on each baking sheet.
Whisk the egg in a small mixing bowl until blended. Using a pastry brush, lightly brush tops of cookies with the beaten egg.
Bake the cookies on upper-third and lower-third racks of oven for 10 minutes.
Switch the rack position of the baking sheets. Continue baking until cookies are deeply golden brown on top, and bottoms appear crisp and golden brown, 15-20 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Let cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
Shortly before serving, dust cookies liberally with powdered sugar. Cookies are at their most buttery and crisp if made and served on the same day, but can be kept for up to two days in an airtight container at room temperature.