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Chocolate and Halva Rugelach

Chocolate rugelach are one of my favorite pastries, and making it is so fun and creative. This is a different version for the classical rugelach – the dough is chocolatey and is filled with halva spread. If you like chocolate and halve – you’ll LOVE them!

Chocolate and Halva Rugelach

Photo: Natalie Levin

Chocolate and Halva Rugelach

25-30 small rugelach

Time: 3 hours
Difficulty: intermediate

For chocolate dough:
210 grams all-purpose flour
40 grams cocoa powder
5 grams active dry yeast
50 ml. vegetable oil
50 grams sugar
1 large egg
90 ml. water or milk
Pinch of salt

For the filling:
400 grams halva spread

For the syrup:
100 grams sugar
125 ml. water


  1. Chocolate dough: in a bowl of a mixer with a dough-hook put flour, cocoa, yeast, oil, sugar, eggs, water and salt and knead for about 10-13 minutes, until the dough is uniform and slightly sticky.
  2. Cover the bowl and let rise for about an hour or until it doubles in volume.
  3. Divide the dough into 2 parts
  4. On a floured work surface roll each part of the dough to a rectangle about 3-4 mm thick.
  5. Spread about 1/2 of halva spread in an even thin layer.
  6. For the rectangle (covering the spread) and rotate it.
  7. Gently roll the rectangle to make it a little thinner and cut into triangles.
  8. Roll each triangle into a crescent shape and place on a baking tray lined with baking paper.
  9. Repeat with the second part of the dough and the remaining filling.
  10. Cover and let rise for about 30-45 minutes or until almost double the volume.
  11. Preheat oven to 170c degrees.
  12. Bake for 15-20 minutes or until rugelach are set and fully baked.
  13. Cool completely at room temperature.
  14. Syrup: in a small saucepan put water and sugar and heat to a boil. Cook for 1-2 minutes after boiling.
  15. Brush the rugelach generously with syrup and serve.


  • You can prepare the dough one day in advanced and allow rising in the refrigerator, tightly wrapped.
  • You can fill the rugelach with any kind of filling you like.
  • The rugelach are at its best on the day of baking.
  • You can freeze the rugelach in a sealed bag for up to a month.

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