Chocolate Cherry Rugelach
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 48
  • 8 ounces cream cheese, softened
  • 1 cup (16 Tablespoons or 2 sticks) unsalted butter, softened
  • ¼ cup granulated sugar, plus 9 tablespoons
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup light brown sugar, packed lightly
  • 2 teaspoons ground cinnamon
  • ¾ cup mini chocolate chips
  • 1 cup pecans, toasted and then finely chopped
  • ½ cup cherry preserves
  • 1 egg beaten with 1 tablespoon milk, for egg wash
  1. In the bowl of a stand mixer, cream the cream cheese and butter together until light and fluffy.
  2. Add ¼ cup of the granulated sugar, the salt, and vanilla extract, beating on medium-low for 3 minutes.
  3. On low, add the flour, beating until just incorporated.
  4. Flour a work surface and turn the dough out onto it, shaping into a disc. Cut the disc into 4 portions, wrap each in plastic wrap, and chill in the fridge for one hour.
  5. For the filling, in a medium bowl, mix 6 Tablespoons of the granulated sugar, all of the brown sugar, 1 teaspoon cinnamon, chocolate chips, and pecans.
  6. Flour a work surface, remove a dough disc from the fridge, and flatten it out until you have a 9-inch diameter circle.
  7. Spread 2 Tablespoons of cherry preserves over the disc and sprinkle ¼ of the filling (approximately ½ cup) over that, pressing the filling lightly into the dough.
  8. Using a pizza wheel, cut the disc into 12 triangles (cut into quarters first, then each quarter into thirds).
  9. Roll each triangle from the long side to the point, making a little crescent.
  10. Line 2 baking sheets with parchment paper and place the crescents on the prepared baking sheets, point side down.
  11. Place baking sheets in fridge for 30 minutes to chill (you can also freeze the cookies at this point and bake them off later).
  12. Preheat oven to 350 degrees Fahrenheit.
  13. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
  14. Bake on the middle rack of the oven for 15-20 minutes, or until lightly browned.
  15. Transfer to a wire rack to cool.
Recipe by Poet in the Pantry at