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Chocolate Cherry Rugelach

adapted from Ina Garten
Prep Time 2 hrs
Cook Time 40 mins
Total Time 2 hrs 40 mins
Course Cookie
Servings 48


  • 8 ounces cream cheese softened
  • 1 cup 16 Tablespoons or 2 sticks unsalted butter, softened
  • 1/4 cup granulated sugar plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar packed lightly
  • 2 teaspoons ground cinnamon
  • 3/4 cup mini chocolate chips
  • 1 cup pecans toasted and then finely chopped
  • 1/2 cup cherry preserves
  • 1 egg beaten with 1 tablespoon milk for egg wash


  • In the bowl of a stand mixer, cream the cream cheese and butter together until light and fluffy.
  • Add 1/4 cup of the granulated sugar, the salt, and vanilla extract, beating on medium-low for 3 minutes.
  • On low, add the flour, beating until just incorporated.
  • 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.
  • 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.
  • Flour a work surface, remove a dough disc from the fridge, and flatten it out until you have a 9-inch diameter circle.
  • Spread 2 Tablespoons of cherry preserves over the disc and sprinkle 1/4 of the filling (approximately 1/2 cup) over that, pressing the filling lightly into the dough.
  • Using a pizza wheel, cut the disc into 12 triangles (cut into quarters first, then each quarter into thirds).
  • Roll each triangle from the long side to the point, making a little crescent.
  • Line 2 baking sheets with parchment paper and place the crescents on the prepared baking sheets, point side down.
  • Place baking sheets in fridge for 30 minutes to chill (you can also freeze the cookies at this point and bake them off later).
  • Preheat oven to 350 degrees Fahrenheit.
  • Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
  • Bake on the middle rack of the oven for 15-20 minutes, or until lightly browned.
  • Transfer to a wire rack to cool.