Delicious Date And Chocolate Rugelach Recipe: A Sweet Treat

Date And Chocolate Rugelach, an exquisite confection that truly embodies the art of baking, offers a symphony of flavors and textures designed to delight from the very first bite. Imagine a delicate, flaky pastry, often enriched with cream cheese, lovingly wrapped around a luscious filling of sweet, chewy dates and rich, melty chocolate. This isn’t just a dessert; it’s a small, perfectly crafted parcel of pure bliss that promises to become a cherished addition to your baking repertoire.

Tracing its origins back to the Jewish communities of Eastern Europe, rugelach has long held a special place at holiday tables and in everyday celebrations. It’s a pastry steeped in tradition, yet universally adored for its comforting familiarity and sophisticated taste. People, myself included, simply adore this dish because of that incredible contrast: the tender, buttery dough, the natural sweetness and slight tang of dates, and the decadent bitterness of dark chocolate, all coming together in a harmonious blend. Each spiral of our Date And Chocolate Rugelach tells a story of heritage and indulgence. Whether enjoyed with a morning coffee or as an elegant after-dinner treat, these delightful bites are incredibly versatile and always a crowd-pleaser.

this Recipe

Ingredients:

For the Dough:

• 2 sticks (1 cup) unsalted butter, softened
• 8 ounces (1 block) cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt

For the Date Filling:

• 1 1/2 cups pitted Medjool dates, finely chopped
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon (optional, but highly recommended for depth)

For the Chocolate Filling:

• 1 cup semi-sweet chocolate chips (or finely chopped semi-sweet chocolate)
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup finely chopped walnuts or pecans (optional, but adds wonderful texture)

For the Egg Wash and Glaze:

• 1 large egg, lightly beaten (for egg wash)
• 1 tablespoon milk or water (for egg wash)
• 1/4 cup granulated sugar (for sprinkling)
• 1/4 teaspoon ground cinnamon (for sprinkling, optional)
• 1 cup confectioners’ sugar (for glaze)
• 2-3 tablespoons milk or water (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Preparing the Dough for Our Delicious Date And Chocolate Rugelach

Making the dough for these exquisite Date And Chocolate Rugelach is perhaps the most crucial first step, as it forms the tender, flaky foundation for our sweet treats. Trust me, it’s incredibly simple, but a little patience goes a long way here. We’re aiming for a rich, pliable dough that’s a joy to work with.

1. Combine Butter and Cream Cheese: In a large mixing bowl, using an electric mixer fitted with a paddle attachment, cream together the softened unsalted butter and softened cream cheese on medium speed. You want to beat them until they are completely smooth and well combined, with no lumps of cream cheese visible. This usually takes about 2-3 minutes. Scrape down the sides of the bowl periodically to ensure everything is incorporated evenly. The mixture should be light and fluffy, resembling a cloud.
2. Add Sugar and Vanilla: Reduce the mixer speed to low and gradually add the 1/4 cup of granulated sugar and the 1 teaspoon of vanilla extract. Continue to beat until just combined, about 30 seconds. Be careful not to overmix at this stage; we just want the sugar to dissolve slightly and the vanilla to distribute its lovely aroma, infusing the dough with its sweet essence.
3. Incorporate Dry Ingredients: In a separate medium bowl, whisk together the 2 1/4 cups of all-purpose flour and the 1/4 teaspoon of salt. This pre-mixing helps to evenly distribute the salt throughout the flour, ensuring uniform flavor in every bite of your Date And Chocolate Rugelach. It prevents pockets of unmixed ingredients and creates a cohesive dough.
4. Gradually Add Flour Mixture: With the mixer on low speed, slowly add the flour mixture to the wet ingredients, a third at a time. Mix only until just combined and no streaks of dry flour remain. It’s really important not to overmix the dough once the flour is added, as this can develop the gluten too much, resulting in tough rugelach instead of the delicate, flaky texture we’re after. The dough will be soft and a bit sticky, but it should hold together when pressed.
5. Divide and Chill the Dough: Turn the dough out onto a lightly floured surface. Divide it into four equal portions. Gently flatten each portion into a disk shape, wrap each disk tightly in plastic wrap, and then place them in the refrigerator. This chilling step is absolutely essential for Date And Chocolate Rugelach success. It allows the butter to firm up, making the dough much easier to roll out without tearing or sticking to your rolling pin. It also gives the gluten a chance to relax, contributing to a more tender pastry. Chill for at least 2 hours, or preferably overnight. You can even prepare the dough a day or two in advance, which makes baking day a breeze!

Crafting the Luscious Date Filling

While our dough is getting perfectly chilled, let’s prepare the wonderfully sweet and slightly tangy date filling. This will be one of the two star fillings for our glorious Date And Chocolate Rugelach, offering a chewy, caramelized counterpoint to the rich chocolate.

6. Combine Ingredients: In a small saucepan, combine the 1 1/2 cups of finely chopped pitted Medjool dates, 1/2 cup water, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice. If you’re using the optional ground cinnamon, now is the time to add it. The lemon juice is a secret weapon here; it brightens the sweetness of the dates, adds a lovely depth of flavor, and prevents the filling from being overly cloying.
7. Cook the Filling: Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Continue to cook for about 8-10 minutes, or until the dates have softened considerably and the mixture has thickened into a paste-like consistency. The water should be mostly absorbed, and the dates should be very tender and easily mashable. You’ll notice the dates begin to break down and blend into a cohesive mass.
8. Mash or Process: Remove the saucepan from the heat. Using the back of a sturdy spoon or a potato masher, mash the date mixture until it’s relatively smooth. For an even smoother consistency, which is excellent for spreading, you can carefully transfer the mixture to a food processor and pulse until it reaches a thick, spreadable paste. Be cautious, as the mixture will be hot. Allow the date filling to cool completely to room temperature before using. This is important to prevent it from melting the butter in the dough prematurely when you go to spread it.

Preparing the Rich Chocolate Filling

Now for the second, equally irresistible filling: a decadent chocolate mixture that perfectly complements the sweetness of the dates in our Date And Chocolate Rugelach. This filling is a wonderful blend of rich cocoa and semi-sweet chocolate, with an optional crunch from nuts, promising a burst of cocoa goodness in every bite.

9. Melt Chocolate and Butter: In a small heatproof bowl, combine the 1 cup of semi-sweet chocolate chips (or finely chopped chocolate) and 1/4 cup of unsalted butter. You can melt this mixture in a microwave in 30-second intervals, stirring after each, until smooth and glossy. Alternatively, you can use a double boiler: place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water, and stir gently until the chocolate and butter are fully melted and perfectly smooth.
10. Add Remaining Ingredients: Remove the melted chocolate mixture from the heat. Stir in the 1/4 cup of granulated sugar and 2 tablespoons of unsweetened cocoa powder until thoroughly combined and smooth. The cocoa powder intensifies the chocolate flavor, making it truly rich and dark, without being overly sweet. It adds a wonderful depth that balances the other components of the rugelach.
11. Incorporate Nuts (Optional): If you’re using them, fold in the 1/2 cup of finely chopped walnuts or pecans. The nuts add a delightful textural contrast and a nutty aroma that elevates the chocolate, providing a satisfying crunch that complements the flaky dough and soft filling.
12. Cool the Filling: Allow the chocolate filling to cool slightly, but not solidify, before using. It should still be easily spreadable. If it becomes too firm to spread, you can gently rewarm it for a few seconds in the microwave or over the double boiler until it reaches a good consistency again. The goal is a spreadable, not liquid, filling.

Assembling Our Irresistible Date And Chocolate Rugelach

This is where the magic truly happens! Assembling the rugelach is a fun and rewarding process that brings all our components together. Get ready to transform your chilled dough and delicious fillings into beautiful spirals of joy that will soon become your much-anticipated Date And Chocolate Rugelach.

13. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup much easier, ensuring your rugelach bake perfectly without any fuss.
14. Roll Out the Dough: Take one disk of chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a roughly 10-inch circle. Aim for a thickness of about 1/8 inch. If the dough starts to stick, dust your surface or rolling pin with a little more flour. If it becomes too soft or difficult to handle, don’t hesitate to pop it back into the fridge for 10-15 minutes to firm up again. Precision isn’t paramount, but try to keep it as circular as possible for even rugelach.
15. Spread the Filling: Now, for the delightful part! You’ll be using two different fillings across your batches of Date And Chocolate Rugelach. For this first circle of dough, spread half of either the date filling or the chocolate filling evenly over the entire surface of the dough, leaving about a 1/2-inch border clean around the edge. Make sure the layer is relatively thin; too much filling can cause it to ooze out during baking, making a mess and potentially burning.
16. Cut into Wedges: Using a sharp knife or a pizza cutter, cut the dough circle into 12-16 equal wedges, just like slicing a pizza. Start by cutting it in half, then quarters, then eighths, and so on. The number of wedges will determine the size of your rugelach. For smaller, more delicate rugelach, aim for 16 wedges; for larger, more substantial ones, 12 wedges works well.
17. Roll Up the Rugelach: Starting from the wide outer edge of each wedge, gently but firmly roll the dough towards the narrow point. Try to keep the filling tucked in as you roll. The goal is to create a neat spiral. When you reach the tip, tuck it underneath the rugelach to secure it. This creates that iconic crescent shape and prevents the rugelach from unrolling during baking.
18. Arrange on Baking Sheets: Place the rolled rugelach seam-side down on the prepared baking sheets, leaving about an inch of space between each one. They will puff up slightly during baking, so adequate spacing is important for even browning.
19. Repeat with Remaining Dough and Filling: Repeat steps 14-18 with the remaining three disks of dough and the rest of your date and chocolate fillings. You can dedicate two disks to the date filling and two to the chocolate, or mix and match as you prefer, creating a truly diverse and appealing batch of Date And Chocolate Rugelach! Ensure you keep the dough chilled until you are ready to roll each disk.

Baking and Glazing Your Perfect Date And Chocolate Rugelach

The moment of truth! Baking these beauties to a golden perfection, followed by a sweet glaze, will complete our culinary masterpiece. The aroma filling your kitchen will be absolutely divine, hinting at the delightful Date And Chocolate Rugelach to come.

19. Prepare Egg Wash and Topping: In a small bowl, whisk together the 1 large egg and 1 tablespoon of milk or water to create an egg wash. This mixture will give your rugelach a beautiful golden finish. In another small bowl, mix together the 1/4 cup granulated sugar and 1/4 teaspoon ground cinnamon (if using). This cinnamon sugar mixture adds a lovely fragrant crunch and extra sweetness to the outside of the rugelach.
20. Brush and Sprinkle: Gently brush the tops of each rugelach with the egg wash. Be thorough but avoid saturating the dough. This will give them a beautiful golden sheen and help the cinnamon sugar adhere. Then, generously sprinkle the tops of the rugelach with the cinnamon sugar mixture. Don’t be shy here; a good coating adds a lovely texture and flavor.
21. Bake: Place the baking sheets in the preheated oven. Bake for 20-25 minutes, or until the rugelach are puffed up and golden brown around the edges and on top. The exact baking time can vary depending on your oven, so keep a close eye on them, especially during the last few minutes. You want them to be nicely browned for maximum flavor and flakiness – a sign of perfectly baked Date And Chocolate Rugelach.
22. Cool: Once baked, remove the rugelach from the oven and immediately transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and helps them crisp up. It’s hard to resist, but letting them cool ensures the fillings set properly and the pastry holds its delicate structure.
23. Prepare the Glaze: While the rugelach are cooling, prepare the optional but highly recommended glaze. In a small bowl, whisk together the 1 cup of confectioners’ sugar, 2-3 tablespoons of milk or water, and 1/2 teaspoon of vanilla extract until smooth and drizzleable. Start with 2 tablespoons of liquid and add more, a teaspoon at a time, until you reach your desired consistency. You want it thick enough to coat a spoon but thin enough to drizzle elegantly.
24. Glaze the Rugelach: Once the Date And Chocolate Rugelach are completely cool, use a spoon or fork to drizzle the glaze decoratively over the tops of each one. For a neater finish, you can place the cooled rugelach on parchment paper before glazing to catch any drips, making cleanup easier. Let the glaze set for about 15-20 minutes before serving. This final touch adds an extra layer of sweetness and a beautiful presentation to your homemade pastries, making them irresistible.

Conclusion:

Well, my friends, we’ve journeyed through the delightful process of creating something truly special, a treat that transcends the ordinary and brings a genuine smile with every bite. I truly believe that once you experience the magic of baking these exquisite pastries, you’ll understand why they’ve become a cherished staple in my kitchen. This isn’t just another recipe; it’s an invitation to create joy, to fill your home with an aroma that promises warmth and comfort, and to share a piece of your heart with those you love. I’ve poured my passion into developing this particular version, ensuring that each step leads you to an exceptionally rewarding outcome. The anticipation of that first crisp, tender bite, followed by the rich, sweet explosion of flavor, is an experience I want everyone to have. So, let’s talk a little more about why this recipe, specifically, deserves a prime spot in your baking repertoire.

Why This Recipe is an Absolute Must-Try

There are countless reasons why I am so incredibly enthusiastic about this particular recipe, and why I believe it truly stands out. First and foremost, the textural contrast is simply divine. Imagine: a flaky, buttery cream cheese dough that practically melts in your mouth, giving way to a generously rich and perfectly balanced filling. We’re talking about the luscious, natural sweetness of dates, perfectly complemented by the decadent, slightly bitter notes of premium chocolate. This isn’t just any pastry; it’s a symphony of flavors and textures designed to delight even the most discerning palate. The way the dough bakes to a golden perfection, creating those beautiful, delicate layers, is a testament to the simplicity of quality ingredients working together harmoniously. It’s rich without being overly heavy, sweet without being cloying, and utterly satisfying in every conceivable way. I’ve found that many people are initially intimidated by pastries that look this impressive, but I promise you, the process we’ve outlined makes it accessible to bakers of all skill levels. The sense of accomplishment you’ll feel when you pull a tray of these golden beauties from your oven is truly unparalleled. They’re impressive enough for a special occasion, yet comforting enough for a quiet afternoon indulgence. If you’ve ever yearned for a baked good that delivers both elegance and comfort, then this Date And Chocolate Rugelach recipe is precisely what you’ve been searching for. It’s a revelation, a testament to how simple ingredients, combined with a little love, can create something truly extraordinary. Trust me, the sheer joy of biting into one of these is something you absolutely need to experience for yourself.

Serving Suggestions and Delightful Variations to Explore

Once your beautiful batch is out of the oven and has cooled just enough to handle, the real fun begins: enjoying them! I find these pastries are absolutely divine served simply, perhaps alongside a freshly brewed cup of coffee or a fragrant tea. They make an exquisite addition to any brunch spread, a sophisticated offering for an afternoon tea party, or even a delightful after-dinner treat with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For those who enjoy a bit of a creative twist, consider a light dusting of powdered sugar just before serving for an extra touch of elegance. I’ve also found them to be an incredibly thoughtful and well-received gift, beautifully packaged in a decorative box for friends, family, or neighbors during the holidays or as a special thank-you. They travel well and maintain their freshness, making them ideal for sharing. But why stop there? The beauty of this recipe lies in its adaptability. While I adore the Date and Chocolate combination, I encourage you to experiment! For a slightly different flavor profile, you could introduce a sprinkle of finely chopped walnuts or pecans into the filling for an added textural crunch and nutty depth. A pinch of ground cinnamon or cardamom could elevate the spice notes, especially if you’re leaning into more autumnal or festive flavors. Imagine a apricot and almond version, or perhaps a raspberry and white chocolate rugelach for a brighter, tarter treat. The core dough recipe is incredibly versatile, providing a fantastic canvas for your culinary imagination. Don’t be afraid to play around with different fruit preserves or even a homemade nut butter swirl. The possibilities are truly endless, allowing you to tailor this classic pastry to your own unique preferences and seasonal availabilities. Each variation offers a chance to explore new taste sensations, all while maintaining the comforting, familiar structure of the beloved rugelach.

Your Turn to Bake and Share!

Now, it’s your moment to shine! I’ve guided you through every step, shared my insights, and hopefully, ignited a spark of excitement in your baking heart. This isn’t just about following instructions; it’s about embarking on a delicious adventure, filling your kitchen with incredible aromas, and ultimately, creating something truly memorable. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this Date And Chocolate Rugelach recipe a try. You won’t regret the effort, and the rewards—both in taste and in the joy of baking—are immeasurable. Once you’ve experienced the magic, I would absolutely love to hear about it! Please, don’t hesitate to share your baking journey with me. Did you try a fun variation? Do you have a special serving suggestion? What did your family and friends think? Tag me in your photos, tell me about your triumphs (and even your little learning moments!), and let’s build a community of passionate bakers. Your feedback and experiences are incredibly valuable, and they inspire me to keep creating and sharing. So, go forth, bake with abandon, and most importantly, enjoy every single delicious moment!

Delicious Date And Chocolate Rugelach

Date and Chocolate Rugelach are exquisite, flaky pastries with a luscious filling of sweet, chewy dates and rich, melty chocolate. Steeped in Eastern European tradition, these comforting, sophisticated treats offer a harmonious blend of tender dough, natural date sweetness, and decadent dark chocolate. Perfect with coffee or as an elegant after-dinner treat, they can also be made ahead and frozen for last-minute entertaining.

Prep Time
2 Hours

Cook Time
25 Minutes

Total Time
6 Hours

Servings
48-64 rugelach

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for dough)
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt (for dough)
• 1 1/2 cups pitted Medjool dates, chopped
• 1/2 cup water (for date filling)
• 1/4 cup granulated sugar (for date filling)
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon (optional, for date filling)
• 1 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter (for chocolate filling)
• 1/4 cup granulated sugar (for chocolate filling)
• 2 tbsp unsweetened cocoa powder
• 1/2 cup chopped walnuts or pecans (optional)
• 1 large egg
• 1 tbsp milk or water (for egg wash)
• 1/4 cup granulated sugar (for sprinkling)
• 1/4 tsp ground cinnamon (optional, for sprinkling)
• 1 cup confectioners’ sugar
• 2-3 tbsp milk or water (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. Step 1
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2. Step 2
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3. Step 3
   {‘@type’: ‘HowToSection’, ‘name’: ‘Preparing the Rich Chocolate Filling’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a small heatproof bowl, melt 1 cup semi-sweet chocolate chips and 1/4 cup unsalted butter. Melt in a microwave in 30-second intervals (stirring), or over a double boiler, until smooth and glossy.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from heat. Stir in 1/4 cup granulated sugar and 2 tbsp unsweetened cocoa powder until thoroughly combined and smooth.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If using, fold in 1/2 cup finely chopped walnuts or pecans.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow the chocolate filling to cool slightly until it is easily spreadable but not solidified.’}]}
4. Step 4
   {‘@type’: ‘HowToSection’, ‘name’: ‘Assembling the Rugelach’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Take one disk of chilled dough. On a lightly floured surface, roll it out into a roughly 10-inch circle, about 1/8 inch thick.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spread half of either the date filling or the chocolate filling evenly over the entire dough surface, leaving about a 1/2-inch border clean around the edge. Keep the layer thin.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using a sharp knife or pizza cutter, cut the dough circle into 12-16 equal wedges (like slicing a pizza).’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Starting from the wide outer edge of each wedge, gently but firmly roll the dough towards the narrow point to create a neat spiral. Tuck the tip underneath to secure it.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the rolled rugelach seam-side down on the prepared baking sheets, leaving about an inch of space between each.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Repeat steps for the remaining three dough disks and fillings, alternating between date and chocolate or dedicating disks as desired. Keep unused dough chilled until ready to roll.’}]}
5. Step 5
   {‘@type’: ‘HowToSection’, ‘name’: ‘Baking and Glazing’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl, whisk 1 large egg and 1 tbsp milk (or water) for an egg wash. In another small bowl, mix 1/4 cup granulated sugar and optional 1/4 tsp ground cinnamon for sprinkling.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gently brush the tops of each rugelach with the egg wash, then generously sprinkle with the cinnamon sugar mixture.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake in the preheated oven for 20-25 minutes, or until puffed up and golden brown around the edges and on top. Baking time may vary by oven.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from oven and immediately transfer to a wire rack to cool completely.’}, {‘@type’: ‘HowToStep’, ‘text’: “While rugelach cool, prepare the glaze: whisk 1 cup confectioners’ sugar, 2-3 tbsp milk (or water), and 1/2 tsp vanilla extract until smooth and drizzleable.”}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once rugelach are completely cool, drizzle the glaze decoratively over the tops. Let the glaze set for 15-20 minutes before serving.’}]}

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.