Getting ready to whip up a few desserts to serve this Hannukah season? Try making a batch of this strawberry chocolate rugelach recipe. It has the same flaky cream cheese dough, but with strawberry chocolate filling. By far, a family favorite! It’s a fun new twist on a classic recipe.
Sweet Chocolate Rugelach With Strawberry Jam
Rugelach is a dessert that is traditionally served in Jewish homes during Hannukah. These rich, flaky pastries are made with cream cheese dough and normally have a scrumptious chocolate filling.
For today’s recipe, I am breaking away from tradition slightly. Instead of a chocolate filling, I added some low-sugar strawberry jam. It reminds me of one of my favorite desserts – chocolate-covered strawberries!
There are so many perfect excuses to enjoy these treats. In fact, they taste so good you’ll make up reasons. They are a sweet and fruity dessert for after dinner or already-portioned desserts ready for your next party. They also make thoughtful hostess gifts for the holiday season!
I personally love to enjoy one after lunch. It’s the perfect afternoon pick-me-up!
Ingredients In This Rugelach Recipe
I love tradition, and I stuck pretty close to the traditional rugelach that is served during Hannukah. There are two parts to this recipe – the dough, and the filling. Here’s more information about what I used for each part.
- Flour: You’ll need a cup of all-purpose flour to make this dough.
- Butter: We will use an entire stick of unsalted butter. It needs to be softened, but not melted.
- Cream Cheese: You only need 1/2 a package of cream cheese, which is 4 ounces. It should be softened too, just like the butter.
- Salt: If you used unsalted butter, then add a pinch (1/4 teaspoon) of salt. If you used salted butter, don’t add more salt.
- Eggs: We add a light egg wash to the outside of the pastries in order to give them a lovely golden color as they bake.
Chocolate Strawberry Filling
- Strawberry Jam: Use your favorite kind of strawberry jam. I used 1 cup of low-sugar jam.
- Coconut Sugar: Sweeten the filing slightly with 1/2 cup of all-natural coconut sugar.
- Walnuts: Make sure the 1/2 of walnuts is chopped up really well.
- Chocolate Chips: You’ll need 1/2 of chocolate chips. I found the mini chocolate chips mixed with the rest of the ingredients better, but you can use any type of chocolate chips.
Kitchen Tools Required For This Dessert
You’ll need basic kitchen tools to make this simple baked recipe.
- Baking Sheets
- Parchment Paper
- Food Processor
- Knife or Pizza Cutter
- Pastry Brush
For measuring, you will need 1 cup, 1/2 cup, and 1/4 teaspoon.
How To Make Strawberry and Chocolate Rugelach
Before you do anything else, preheat the oven to 350F and line two baking sheets with parchment paper. This way it will be ready to bake the pastries when you are finished forming them.
While the oven preheats, blend together all of the dough ingredients. Either do this in a food processor or use a large fork and do it by hand. Pulse 6-8 times or until combined but not overbeat. Some fine chunks of butter are wanted.
Next, divide the dough into two balls and refrigerate for at least 90 minutes.
Once chilled, roll one dough ball out into a circle, about 1/8 inch thick.
Cut into 8-10 different triangles, like you were cutting a pizza.
Starting at the base (or thicker part) roll up into rugelach shape, similar to crescent rolls. Place onto the baking sheet.
Repeat the whole process with other dough and then brush each cookie with egg wash.
Bake for 25-30 minutes or until golden brown.
Below are some common rugelach questions. If you don’t see your question in this list, please leave a comment at the bottom of the post.
What is the difference between rugelach and babka?
Both desserts originate in Isreal. Babka is a yeast bread that is rolled with chocolate filling. It is usually made in a loaf pan and cut into slices.
Rugelach is usually made with cream cheese dough and rolled into crescent shapes.
They both have a chocolate filling, but the dough is what sets the two desserts apart.
What shape should rugelach be?
You will more commonly see them cut it into triangles and form the same shapes as croissants (like I did). There is another way to make rugelach as well. You can add the filling to the dough and then roll it up into one long log. Then slice it – much like you would make a cinnamon roll.
Can you make the dough ahead of time and freeze it?
Yes, this is the perfect make-ahead dessert! To do this, I suggest forming each individual rugelach piece. Before you bake them, place them on a parchment paper-lined baking sheet and put the baking sheet in the freezer just long enough for them to freeze completely.
Once the individual pieces are frozen, remove them and wrap them up individually in plastic wrap and store them in a freezer-safe food storage bag.
When you are ready to bake them, let them thaw in the refrigerator. Then, follow my recipe card, baking them at 350F for about 30 minutes.
What can I use instead of a food processor?
I used a food processor to mix the dough together. You don’t want to use an electric mixer because you don’t want to mix the dough too much. It should still have some pieces of butter in it.
Instead of a food processor, a whisk or a fork will mix it up the best.
This chocolate rugelach with strawberry jam tastes the best hot and fresh out of the oven! To store leftovers, place them in an airtight container and keep them in the refrigerator for up to 3 days. Before you eat it, heat it back up so you can enjoy the melted chocolate.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite baked dessert recipes. Enjoy!
- Healthy Apple Bread Recipe
- Vegan Pumpkin Snickerdoodle Cookies
- Peanut Butter and Strawberry Crumble
- Healthy Chocolate Truffles
- Gluten-Free Strawberry Shortcake Cake
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 1 cup all purpose flour
- 1 stick butter, softened but not melted
- 1/2 stick (4oz) light cream cheese, softened
- 1/4 tsp salt
- 1 cup low sugar strawberry jam
- 1/2 cup coconut sugar
- 1/2 cup finely chopped walnuts
- 1/2 cup mini chocolate chips
- 1 egg, whisked
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a food process or by hand with fork, blend together all of the dough ingredients. Pulse 6-8 times or until combined but not over beat. Some fine chunks of butter are wanted.
- Divide dough into two balls and refrigerate for at least 90 minutes.
- Once chilled, roll one dough ball out into a circle, about 1/8 inch thick.
- Add half of the amount of filling toppings to the dough, starting with jam, then sprinkling coconut sugar, walnuts, and chocolate chips.
- Cut into 8-10 different triangles, like you were cutting a pizza.
- Starting at the base (or thicker part) roll up into rugelach shape, similar to crescent rolls. Place onto baking sheet.
- Repeat the whole process with other dough and then brush each cookie with egg wash.
- Bake for 25-30 minutes or until golden brown. Some of the filling may come out the sides, that is totally okay, just wipe away or gently push back in.
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