Shiksa Eats: Chocolate Rugelach

I’m not really sure what these are, but I do love a good adventure.
Yes, we all know what happened last time I made something I wasn’t entirely sure about. (Matzah anyone?) My final product turned out a lot closer to a pancake than matzah. Oh, and I almost started my apartment on fire. No big deal.
This time, though, I was convinced that no matter the final product, it would be worth it. And most likely be edible.

This picture convinced me to take a stab at these mystery cookies.

Unfortunately, mine didn’t turn out like that. (Disaster photos to follow.)
Rugelach for dummies: “A Jewish pastry made in the form of a crescent by rolling a triangle of dough around a filling. It can be made with sour cream, cream cheese, or pareve ingredients so it can be eaten after a meal and be still be kosher.”
“The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside.”

The rugelach. Pre-baking.



  • 1 cup (2 sticks) soft butter
  • 8 oz. softened regular (not whipped) cream cheese
  • 2 cups all-purpose flour
  • 1 tablespoon confectioner’s sugar


  • 8 oz. semi-sweet chocolate chips
  • 2/3 cup whipping cream
  • 1/2 cup pecan halves



  1. Place the butter, cream cheese, flour and powdered sugar into a large mixing bowl.  Beat with the paddle attachment of a stand mixer or whisk attachment of a hand mixer just until the dough comes together.
  2. Divide into two and wrap each piece in plastic and then flatten. Place in the freezer for at least 1 1/2 hours.  When you remove the dough from the freezer, let sit until you can gently press into the dough which indicates it is ready to roll.
  3. Preheat oven to 350°F.
  4. Melt chocolate chips in a double boiler or carefully in the microwave, first for one minute and mix, 45 seconds and mix, 30 and mix and 15 more, if necessary, each time mixing the melted potions into the un-melted parts. Add the cream in two parts and whisk well.
  5. Place pecan halves into a plastic bag and crush with a rolling pin.
  6. Place one disk of dough on top of a piece of parchment sprinkled with flour.  Sprinkle more flour on top and then cover with a second piece of parchment.  Roll on top of the parchment to roll the dough into a rectangle 13 long X 10 inches wide.  Peel back the top parchment and sprinkle some flour on the dough every few rolls.
  7. Spread half the chocolate mixture evenly on the dough to the edges and then sprinkle half the pecan pieces.
  8. Fold right and left sides of the dough ½ – 1 inch toward the center.  Using the parchment to help you, roll from the top toward you, working slowly and rolling as tightly as you can to create a long loaf.
  9. Place loaf seam side down on baking sheet and flatten slightly.  Repeat for the second dough.  Bake for 35 – 40 minutes or until the top is beginning to brown.  Cool and then slice into 1/2 inch pieces.  The rolls can also be frozen and then sliced as needed.

I adapted this recipe from Kosher Street, Dairy Rugelach by Paula Shoyer.
As for my rugelach, remember how I have a tendency to blow things up in the oven?

Here is tangible proof. Volcano rugelach.

Is this normal? Are there other types of rugelach or recipes that don’t end up exploding in the oven?
Needless to say, I will not be replicating this recipe anytime in the near future.