Chilli Chocolate Rugelach
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Here's a recipe I've been obsessed with lately that combines the best of sweet and spicy in one gorgeous little pastry. These chilli chocolate rugelach come together surprisingly quickly, ready in just 55 minutes from start to finish, which makes them perfect for when you want something impressive without spending half your day baking. The star ingredient is dark chocolate, which is packed with antioxidants and actually has some wonderful health benefits when you're not going overboard. What I love most is how simple they are to make with ingredients you probably already have in your kitchen, and honestly, they're so much cheaper than buying fancy pastries from a bakery. The warmth from the chillies paired with the richness of chocolate and those cozy spices creates something truly special that tastes far more complicated than it actually is.
Ella x
Ingredients
- 300all-purpose flour
- 150 ggranulated sugar
- 200 gcold unsalted butter
- 200 gchocolate chips
- 2 piecedried chillies(chopped)
- 1 tspcinnamon
- 1 tspground ginger
- 1 tspsalt
- 1 tspvanilla extract
- 2 pieceeggs
- 50 mlmilk
- 50 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Use a parchment-lined baking sheet to ensure the rugelach releases easily.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and ground ginger.
Tip: Make sure to whisk well to combine the ingredients evenly.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Tip: Use a gentle touch to avoid overworking the dough.
- 4
Stir in the chocolate chips, dried chillies, and salt.
Tip: Be careful not to break the chocolate chips.
- 5
In a small bowl, whisk together the vanilla extract and milk.
Tip: This will help to create a smooth and creamy dough.
- 6
Add the eggs to the dough and mix until a shaggy dough forms.
Tip: Don't overmix the dough at this stage.
- 7
Gradually pour in the wet ingredients and mix until the dough comes together in a ball.
Tip: Use a gentle touch to avoid overworking the dough.
- 8
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the dough to relax and make it easier to roll out.
- 9
On a lightly floured surface, roll out the dough to a thickness of about 3mm.
Tip: Use a light touch to avoid overworking the dough.
- 10
Cut the dough into 8 equal pieces and roll each piece into a ball.
Tip: Make sure the edges are smooth and even.
- 11
Flatten each ball of dough into a circle, then place a tablespoon of chocolate and chilli mixture in the centre.
Tip: Leave a 1-inch border around the edges to prevent the filling from spilling out.
- 12
Fold the dough over the filling, pressing the edges together to seal the rugelach.
Tip: Make sure the edges are sealed tightly to prevent the filling from escaping.
- 13
Place the rugelach on the prepared baking sheet, leaving about 1 inch of space between each pastry.
Tip: Make sure the rugelach are evenly spaced to allow for even baking.
- 14
Bake for 25-30 minutes, or until the rugelach are golden brown.
Tip: Keep an eye on the rugelach after 20 minutes to ensure they don't overcook.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.