Jerusalem Mediterranean Chef’s Table
Recipes Homemade Rugelach Recipe

Homemade Rugelach Recipe

Rugelach are delicious pastries that are super easy to make. Traditionally bite-sized, these crescent-shaped delights can be made using a variety of fillings. They are light and flaky and buttery smooth. In this recipe, we will be using chocolate chips with a touch of cinnamon as the filling.


For the Dough:

2 cups flour

2 sticks of butter

8 oz cream cheese

¼ cup sugar

1 tsp vanilla extract

For the Filling:

½ cup sugar

½ cup bittersweet chocolate

1 tbsp cinnamon

1 tbsp cocoa

2 tbsp butter

For the Topping:

1 medium egg

¼ cup sugar

Cooking Instructions:

Begin by mixing all of the dough ingredients together thoroughly. Refrigerate for at least an hour.

After dough has chilled, preheat oven to 350 degrees F. While waiting, divide the dough into four equal parts and use a rolling pin to create 4 circular pieces about an ⅛” thick. Next, melt 2 tablespoons of butter and pour onto center of 4 dough circles. Now mix the filling ingredients together. Sprinkle the filling mixture over the dough.

Now you may cut the dough pieces into individual wedges about 1.5” wide. This part can be as much art and science as you want it to be. If you like neat pastries, start with the wide end of the wedge and roll towards the tip. When you place them to cook in a moment, be sure the seam side of the pastry is facing downwards. 

Finally, line a baking sheet with parchment paper, lightly grease it and place your rugelach pieces onto it. Then, mix a beaten egg with ¼ cup sugar (your topping ingredients) and pour on top of pieces. This will help them get golden brown and add a smooth and creamy mouth-feel. Add to preheated oven and let cook for approximately 20 minutes or until golden brown.

Serve and enjoy!


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