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Chocolate Chili Rugelach

Amy Kritzer
Ayayayay! This Chocolate Chili Rugelach has got a kick!
5 from 1 vote
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Cuisine Jewish
Servings 48


  • For cookies:
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 cups all-purpose flour
  • 2 sticks 8 oz unsalted butter, cold, cut into chunks
  • 8 ounces cream cheese cold, cut into chunks
  • 1/3 cup sour cream
  • 2 teaspoons vanilla
  • For filling:
  • 4 tablespoons butter melted and cooled
  • 4 ounces semi-sweet chocolate finely chopped
  • 1/4 cup cocoa powder
  • 1/4 cup sugar plus more for sprinkling
  • 1/2 teaspoon cayenne paper or less
  • 1/8 teaspoon salt
  • 2 egg yolks plus 1 teaspoon water for glazing


  • In a medium bowl, whisk together sugar, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
  • (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment, or just a spoon or whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and mix with a spoon or your hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)
  • Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough should be a little sticky. Wrap each disk in saran wrap and chill for two hours or overnight. It also freezes well for up to 2 months.
  • When ready to bake, combine chocolate, cocoa powder, sugar, salt and cayenne pepper for filling in a small bowl. Prep your melted and cooled butter.
  • Roll out each ball one at a time on a lightly-floured surface with a floured rolling pin into a 9-inch circle about 1/8 inch thick. Keep the other balls refrigerated until you are ready to use them.
  • Whisk egg yolks with 1 teaspoon water to make egg wash.
  • Brush 1 tablespoon of the melted butter on the rugelach. Sprinkle about 1/4 of filling onto the circle. Cut the circle into 12 even triangles. Roll up each triangle from the wide end and secure the point into the cookie so you have a little spiral. Place cookies on a parchment lined cookie sheet point side down, and freeze for 30 minutes. Repeat with other balls. Whisk egg yolks with water and wash over rugelach and sprinkle with more sugar.
  • Preheat oven to 350 degrees F. Bake cookies for 25 minutes or until golden brown. Cool on cooking racks. Try not to eat piping hot if you can wait!


You will also need at least two hours to chill the dough.
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