Chocolate Rugelach

Back to school means back to Afterschool Cooking Classes for us and we had fun this week getting the Fall semester started at First Baptist Academy-Houston!

Our first lesson was learning different types of measurements, the technique of  creaming and rolling/cutting dough while making Chocolate Rugelach.  The printable recipe is below.

Our young chefs had a fun time learning and helped clean up every speck of flour. 🙂

Here are a few scenes from cooking class:

fba6 fba8 fba9

Measuring flour

fba5 fba creaming

Creaming the butter and sugar

fba11 fba10

Rolling and cutting the dough.

In our rush to finish and clean up, we forgot to snap a picture of their finished rugelachs.  We’ll work on that next week!


Chocolate Rugelach


  • 7 ounces, (1-3/4 sticks) butter, softened
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • cinnamon for sprinkling on inside of dough
  • sugar for sprinkling on inside dough
  • mini chocolate chips for inside of dough
  • melted butter
  • 1 egg, beaten
  • sugar for sprinkling on outside of dough


  • Preheat oven to 350. Line a baking sheet with parchment paper or spray with nonstick spray.
  • Cream butter and cream cheese together. Add sugar and vanilla and mix until smooth.
  • Add flour and lightly mix. Chill for at least an hour.
  • Divide dough into golf size balls. (Keep 3-4 dough balls out and put remaining dough back into refrigerator to remain chilled while you work with small batches. ) On a floured surface, roll each ball out into a circle about 1/8" thick.
  • Spread some melted butter on the center of each circle. Sprinkle cinnamon, sugar and chocolate chips on the center of each circle.
  • Cut the dough into triangular, pie-shaped wedges. Start at the wide edge and roll the dough up toward the point. Place each pastry, seam side down, on the prepared baking sheet. Brush each with a little of the beaten egg and sprinkle on a little sugar.
  • Bake 20-25 minutes or until golden brown.
Servings: 20-24 small pastries
Prep Time: 25 Minutes
Cook Time: 20 - 25 Minutes
Total Time: 45 Minutes



This entry was posted on Thursday, August 28, 2014 at 10:22 am and is filled under Easy.

Posted by: | Permalink | Share Article | Post a Comment

Post a Comment