Chocolate Rugelach with Halva Filling

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

Chocolate Rugelach with Halva Filling

Photo: Natalie Levin

Chocolate Rugelach with Halva Filling

For chocolate dough:

  • 210 grams (1 1/2 cups) all-purpose flour
  • 40 grams (4 tbsp.) cocoa powder
  • 5 grams (1 tsp.) active dry yeast
  • 50 ml. (3 tbsp.) vegetable oil
  • 50 grams (1/4 cup) sugar
  • 1 large egg
  • 90 ml. (1/3 cup) water or milk
  • Pinch of salt

For the filling:

  • 400 grams halva spread

For the syrup:

  • 100 grams (1/2 cup) sugar
  • 125 ml. (1/2 cup) 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.