Chocolate Babka Rugelach

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chocolate babka rugelach recipe

Chocolate Babka Rugelach

Course: Holiday Recipes, Sweets
Sweets Sub-Category: Cookies
Servings: 24 cookies
Let’s marry two of our favorite things, shall we? Our favorite super-flaky cream cheese dough gets the chocolate babka treatment with a ribbon of fudgy goodness in this decadent mash-up.
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  • 1 cup All purpose flour 120g
  • 1/2 cup Whole wheat flour 60g
  • 2 Tbsp Granulated sugar
  • 1/2 tsp Kosher salt
  • 6 oz Cream cheese, cut into 3" chunks 168g
  • 6 oz Cold butter, cut into 3" chunks 168g


  • 2 oz Unsalted butter 66g
  • 2 Tbsp Cocoa powder 16g (many recipes will specify natural or Dutch-processed cocoa powders, but since there are no leaveners in this recipe, you can use either)
  • 1/2 cup Powdered sugar 60g
  • 2 oz Milk or dark chocolate 66g


  • 1 Egg
  • 1 tsp Water
  • 1 tsp Milk



  • To make the dough, pulse the dry ingredients together in a food processor. Add the cream cheese and butter and pulse until it all just comes together. Work them just a touch together on the counter.
  • Divide the dough in half, wrap each well in plastic and chill for at least one hour.
  • Remove the dough from the fridge and lightly flour your counter. Place the dough on the flour and lightly flour the top of the dough. Using a rolling pin, roll the dough out into a rectangle measuring roughly 10” by 4”.
  • Once rolled out, fold the dough into thirds (as though you were folding a letter in thirds before sliding it into an envelope). Give the dough a quarter turn, flouring only if needed, and repeat the rolling out and folding once more. Chill the dough for at least one more hour.


  • To make the filling, melt the butter and pour it into a small bowl. Stir in the other ingredients and set aside to thicken to a spreadable consistency.


  • Heat oven to 375F and line a rimmed baking sheet with parchment paper.
  • Take your dough out of the fridge and divide it in half. Roll each dough out into a 10” circle.
  • Spread the filling onto each circle. Cut the circle into 12 equal pieces (like a pie). You may find it easiest to cut each circle in half and then in half again, as though you were cutting a pizza into large slices. Cut each quarter into three smaller slices.
  • Roll each triangle from the wider end to the narrower one and place on cookie sheet. Using a pastry brush or a light touch from your fingers, egg wash the Rugelach. Bake for 17-20 minutes, or until golden brown.