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Chile-Chocolate Rugelach

Featured in our 2018 Christmas Guide

Yield: about 48 cookies

With guajillo chile chocolate and toasted pepitas, this traditional Jewish cookie takes on a Mexican twist.


  • 8 oz. (16 Tbs.) unsalted butter, cut into chunks
  • 10-1/4 oz. (2-1/4 cups plus 1 Tbs.) all-purpose flour; more for rolling out the dough
  • 1/2 tsp. kosher salt
  • 8 oz. mascarpone (about 1 cup)
  • 1 cup seedless raspberry jam (about 10 oz.)
  • 2 2.7-oz. rounds finely chopped guajillo chile chocolate (about 1 cup), preferably Taza Chocolate Mexicano
  • 3/4 cup finely chopped roasted, salted pepitas
  • 1 large egg, beaten
  • Sanding sugar


  • In a small saucepan, heat the butter over medium-low heat, stirring occasionally and scraping the pan with a silicone spatula, until it is browned and has a nutty aroma, about 12 minutes. Transfer the butter to a small heatproof bowl and refrigerate until solid, about 1 hour.
  • In a medium bowl, whisk the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer and a large bowl), beat the butter and mascarpone on medium speed until well combined, about 1 minute. Scrape down the bowl, and beat 1 minute more. Gradually add the flour, and mix on low speed until a dough forms, about 3 minutes.
  • Transfer the dough to a lightly floured surface and shape into four 4-1/2-inch-thick disks while adding enough flour (about 1 Tbs.) so that the dough is not sticky. Wrap the disks individually in plastic wrap. Refrigerate for at least 2 hours and up to 24. Allow each disk to sit at room temperature for about 5 minutes before rolling out.
  • Line 4 baking sheets with parchment, and lightly spray with nonstick cooking spray. On a lightly floured work surface, roll out one of the disks into a circle about 11 inches in diameter. Coat the disk with 1/4 cup of the jam, then sprinkle with 1/4 cup of the chocolate and 3 Tbs. of the pepitas, distributing a bit more of each toward the outer edge and less toward the center. Press gently to adhere.
  • Using a pizza wheel or sharp knife, cut the dough into 12 even wedges, wiping off the wheel or knife after each cut to keep the edge of the dough free of filling. Roll up each wedge from the wide end to the point, then transfer to one of the prepared baking sheets, positioning each wedge tip side down. Lightly cover the baking sheets with plastic wrap as you finish each batch; refrigerate. Repeat with the remaining dough, jam, chocolate, and pepitas. Refrigerate for at least 30 minutes and up to an hour. (At this point, the cookies may be frozen, but will require 4 more minutes of baking time.)
  • Position a rack in the center of the oven and heat the oven to 350°F. In a small bowl, combine the egg and 1 Tbs. water. Lightly brush the tops of the cookies with the egg wash, then sprinkle with sanding sugar. Bake 2 sheets, rotating halfway through, until golden brown, about 30 minutes. Transfer to cooling racks, and bake the remaining sheets. Store in an airtight container at room temperature for up to 1 week.


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