chocolate strawberry rugleach

Chocolate Strawberry Rugelach

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.

Prep: 120Cook: 30Total: 2 hours 30 minutes
Yield 20 cookies 1x



  • 1 cup all purpose flour
  • 1 stick butter, softened but not melted
  • 1/2 stick (4oz) light cream cheese, softened
  • 1/4 tsp salt


Egg wash:

  • 1 egg, whisked


  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. 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.
  3. Divide dough into two balls and refrigerate for at least 90 minutes.
  4. Once chilled, roll one dough ball out into a circle, about 1/8 inch thick.
  5. Add half of the amount of filling toppings to the dough, starting with jam, then sprinkling coconut sugar, walnuts, and chocolate chips.
  6. Cut into 8-10 different triangles, like you were cutting a pizza.
  7. Starting at the base (or thicker part) roll up into rugelach shape, similar to crescent rolls. Place onto baking sheet.
  8. Repeat the whole process with other dough and then brush each cookie with egg wash.
  9. 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.
Author: ErinCategory: cookies, holiday, christmasMethod: ovenCuisine: American