Chocolate Babka Rugelach Recipe (2024)

Very disappointing. For me, the fudge filling leaked out and formed a lacy puddle around each piece. The rugelach were thoroughly chilled; I suspect the fudge was not cooked enough, even though I did simmer five minutes, as directed. It is possible to give more precise instructions for the fudge? I also discovered that the tips should not be tucked completely underneath. If the rugelach cannot expand while baking, they will split across the top.

I don't understand the hostility to the recipe in some of these comments. I made these to have with coffee this morning and they were fabulous - my wife wants me to put them on my repertoire list! I even screwed up the recipe - I forgot to refrigerate them before putting them in the oven with no discernibly adverse results. I used high quality Irish butter and cocoa nibs - amazing! The beauty of the recipe is you can divide it and make them fresh over more than one day.

Unbelievably delicious! Came out perfectly! This might be helpful: I had 681 g of dough after mixing, which I divided up into 4 discs of 170.25 g each. Can't understand some of the haters. Filling is delish. Pastry is delish. It's a time consuming recipe but not at all hard. Results are totally worth it! Didn't have Demarra sugar so finished with sanding sugar and they sparkled!

Made exactly as written with excellent results. Used toasted slivered almonds chopped fine, baked 3 pans at once for 26 mins, rotating at abt the 10 min mark. These are a bit fiddly to cut and the dough really IS sticky when you roll it so be sure to flour your surface. I made the pastry the day before and found this reduced )the labor a little. No leaking filling, just a delicious cookie. I will make these again. (And they taste like Melissa's Chocolate Babka!)

I cooked this according to the recipe and I was more pleased than with other rugelach recipes I’ve used. The fudge turned out well and didn’t leak. I used lightly salted pistachios for my nut. That particular flavor didn’t show up very strongly. I’ll probably try walnuts next time. This is my go to rugelach recipe now for the dough. You can do different favors for the filling like raspberry…another favorite.

As long as you're aware that you would not be making rugelach if you used puff pastry, and that the taste would not be the same. Rugelach dough is not flaky and needs cream cheese. There is definitely a very distinct flavor and texture difference.

These were good as written but I did not use the "flaky sea salt".

I thought these were very good. I followed the directions to the letter. They were fairly labor intensive, and they looked a little messier than the photos, but still were pretty and yummy.

A trick I do for all cookie that needs chilling before baking. Place all the shaped cookies on one parchment lined baking sheet close together. Freeze for 15 to 30 minutes depending on cookie recipe and how fast it firms up in freezer. then remove to another baking sheet the number you need to bake for each batch. this way you chill all cookies together and can freeze the amount you will bake later, a few cookies at a time, if you want.

Puff pastry is different than rugelach dough - I actually think puff pastry will be too puffy and won't bake properly when rolled into cookies. Try the rugelach dough - it's easy and very yummy and tender when baked.

It was really good! we refrigerated for the minimum time and everything turned out well. I would recommend rolling it out quite thin for them to look nice.

Very disappointing. Filling leaked out. Filling not sweet enough. Crumble more chocolate and not very crumbly.

i've used this recipe with varied fillers and it is, indeed, labor and time intensive. the 12 pieces one cuts are never even. the chocolate or other fillers can be challenging to manage. i've experimented since i'm bad at following directions and found if my filler isn't liquidy and i leave borders at edges of my cuts - no real leaks! the dough is delish and worth the effort - no matter how the end result looks. this is NOT a puff pastry sub

Made these. Reading other reviews helped. The chocolate will seep out, but the longer you leave them in the fridge and if you go straight from fridge to oven they keep their shape the best. I also used more fudge since people would say there’s a lot left over and didn’t feel like it all melted out. I do think the crumble need cinnamon but once cooked everything was delish and a great egg free dessert. They’re sweet but not overly sweet. They were a big hit and welcomed as a homemade treat!

NancyThese are excellent! If there is too much filling in the cookie, they were leak, but that doesn’t really matter and certainly doesn’t affect the taste. Even if these were made with the traditional jam filling, there still will be some jam leaking through. These are one of the best cookies you could ever make.

It was really good! we refrigerated for the minimum time and everything turned out well. I would recommend rolling it out quite thin for them to look nice.

Absolutely delicious. It's okay if they don't look perfect-- what matters is the taste, which is incredible. Use less filling and crumb if you are worried about presentation -- that way, it won't spill. Salt gives it a truly magnificent flavor.

To accommodate a guest with a chocolate allergy, I made these tweaks: a generous tsp of cinnamon in place of the cocoa in the crumbs. In half the cookies, I used homemade peach preserves in place of the fudge. (I used pecan as my nuts throughout.) The peach rugelach came out even better than the chocolate — I found the chocolate ones a little too dry.

Very disappointing for me. Dough is excellent. Filling was just ok...and I used Valrhona chocolate. I would not make this again. Dorie Greenspan's recipe is much better.

Tried Melissa’s version and the Nutella shortcut recommended by some reviewers. I preferred Melissa’s recipe. Yes, it’s more work (follow other reviewers’ advice and prepare dough, fudge and crumble ahead of time, over a couple of days) but the chocolate flavors and textures are fantastic. Nutella’s not meant to be baked; the chocolate hazelnut flavor disappeared for me. If you want to go the quick route, make traditional Rugelach. Melissa’s recipe is a delicious treat. Thank you!

I think this is a wonderful recipe! It isn't difficult, just takes some planning and attention to process. I made the dough the day before and rolled out the circles between sheets of cling wrap, then stacked them on a plate in the fridge overnight. The next morning I made the ganache and crumbs and set up my workspace using a silicone mat marked with concentric circles. I used a pizza cutter to create the triangles, rinsing it frequently. These got rave reviews at my friend's Hanukkah party!

I use Nutella for the filling. It bakes nice and fudgey. I also add mini chocolate chips on top of the Nutella. This pastry will puff up better when baking if you fold the dough into a letter (3), flatten and then fold again into a letter, then divide into 4 portions, form each into a disk, wrap in plastic and refrigerate overnight preferably. Use the scraps, don't throw them out!

Make these (nearly) precisely as written, and they are fantastic! A few notes:I made the dough without a mixer - why bother. You will not use up all the fudge. Enjoy the leftovers. I made the dough & fudge 3 days ahead of time. Took fudge out 1/2 hour before use, dough balls 10 minutes before rolling (take one at a time as ready). Most important - combine all of the crumb ingredients. Makes it super easy to sprinkle! Definitely chill the rugelach a few hours before baking

These turned out great! But I'm glad I tackled this recipe over three days. 1. Make dough and chill overnight 2. Make fudge and topping, roll out and chill overnight 3. Bake

I didn’t have cream, so I substituted cream and sugar with 150 grams of condensed sweetened milk for the fudge. It worked very well. The filling didn’t escape. Will definitely make it again!

Some commenters complain that the crumble filling is a paste. This may help: stir the dry ingredients until well combined. Add the melted butter a little at a time, stirring well with each addition. Keep adding the butter a little at a time until you have a streusal-like consistency. You may not use all of the butter. I use a fork to stir because it combines the dry ingredients well and easily crumbles and fluffs the crumble filling. Dumping all the butter in at once will produce a paste. Don't.

So delicious and yet such a mess. These were time consuming and unfortunately much of the filling leaked out. I was skeptical putting them together but trusted the recipe. I’m sure it’s a perfect babka, but doesn’t make presentable rugelach.