Easy Flakey Chocolate Rugelach is a simple 3-ingredient recipe for the delicious chocolate pastry made without added cream cheese or butter. And they're customizable for dairy, dairy-free, or vegan, and you can swap out the filling too.
About rugelach...
Traditional rugelach (meaning "little twists" in Yiddish) is made with yeast dough, and they originated in the Jewish communities of Poland. They're a very popular baked treat throughout Israel and can still be found in Jewish bakeries and stores in the US.
This simple, budget-friendly recipe is for the pastry version but made without the typical butter or cream cheese that the flakey dough is normally made with, and they're terrific for when you need to make a fresh pastry with short notice.
These flakey rugleach pair nicely with coffee, tea, or a cold glass of milk or other beverage.
And they are customizable. Not only can you adapt the recipe to be dairy-free or vegan, just by using ingredients that suit the preferred diet, but you can switch out the filling for whatever you like (as long as it can withstand baking and won't melt out).
Use dairy-free pastry dough, and they make a great pareve treat to have as dessert after Shabbat meals or when guests pop over.
Note: This recipe can yield a variety of quantities. It all depends on how you cut the dough. Make the pieces wider, and you will have less. Make them narrower, and you will have more. Cut on the width, and you will have less dough and more pieces. Cut on the length, and you will have more dough and fewer pieces.
Frequently Asked Questions (FAQs) for these dairy-free chocolate rugelach
Why is it called rugelach?
The name comes from the Yiddish word rugol or rgl, meaning "little twist," which describes the crescent shape formed by rolling the dough around the filling.
What is the difference between yeast rugelach and pastry rugelach?
The original Eastern European rugelach are made from yeast dough, which comes out cakey. The American version is made from pastry dough normally made with cream cheese or butter, and they come out flakey. This version is flakey but dairy-free.
Are these dairy, dairy-free, or vegan?
These can be either. If you use dairy-free pastry dough and a dairy-free filling, then they will be dairy free. The same regarding vegan. Use vegan ingredients and they will be vegan.
Can I use another filling instead of chocolate?
You can substitute chocolate with jam, cinnamon sugar, or chopped nuts or another type of spread, such as Nutella.
How do I store leftover rugelach?
Store them in an airtight container at room temperature for up to 3 days to keep them fresh and flakey.
Can I freeze these chocolate rugelach?
Yes, you can freeze baked rugelach in an airtight container for up to 2 months and thaw at room temperature before serving.
Can I use homemade pastry dough for this recipe?
Of course. Using ready-made dough just makes the prep time much quicker.
Can I reheat leftover rugelach?
Yes, you can warm them in a low-temperature oven for a few minutes to restore their flakey texture.
Equipment to have in your kitchen for homemade baking
- a stand mixer, which I use mostly for dough and sometimes for whipping
- a hand mixer (for things that aren't dough, and I don't want to mix manually)
- a kitchen scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls-I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas (really good for when you don't want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
Like quick cookie recipes?
Easy Flakey Rugelach Recipe
An easy and delicious, flakey pastry.
Ingredients
- 1 ¼ pounds ready-made pastry dough, dairy-free
- 12 ounces of dairy-free chocolate spread or other spread or jam, as desired*
- 1 cup powdered sugar (confectioner's sugar)
Instructions
- Roll out pastry dough (should be a rectangle with a thickness of ⅛ inch). If not, make it so.
- Cut triangular strips—with a base of 1 inch—from the width of the dough. **See notes
- Melt chocolate chips (or use spread) and spread over dough.
- Roll the triangle from the flat base to the point (move quickly, because the chocolate will harden). ***See notes.
- Place on a greased baking sheet (or line with parchment paper).
- Bake at 350°F for approximately 25 minutes (or until dough has browned slightly and is soft but solid).
- Remove from oven and let cool.
- Pour powdered sugar onto a plate and roll the ruglach in it.
Notes
* You can fill with whatever you like as long as it can withstand the heat without melting out of the pastry.
**The dough should be spread out lengthwise. Start from the top corner, and slice down at an angle to approximately an inch over on the opposite side (the bottom edge). Then, slice from that spot back up about an inch over from the edge where you started. Repeat until you have worked your way across the dough (the dough should look like a zigzag). The larger the base of the triangles, the less ruglach you will have.
***If you use melted chocolate, it's best to do a little at a time, because the spread chocolate will harden quickly and it will be hard to roll the rugleach smoothly.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 9gUnsaturated Fat: 3gCholesterol: 19mgSodium: 140mgCarbohydrates: 40gFiber: 2gSugar: 29gProtein: 4g
