Chocolate and Cinnamon Rugelach

Name: Chocolate and Cinnamon Rugelach
Yield: Approximately 120 rugelach
Ingredients: 1 pound unsalted butter, at room temperature; 1 pound cream cheese, at room tem; 1 ½ pounds all-purpose flour; 1 cup dark brown sugar; 1 cup granulated sugar; 2 tablespoons ground cinnamon; 10 ounces heavy cream; 10 ounces 62% (or similar) chocolate, either chopped or in small discs; 3 cups mini chocolate chips

Total Time: 2 ½ hours, plus a 2 hour to overnight chilling time

Recipe Journey

Brooklyn, NY

New York City

Larry Finkelstein didn’t grow up baking. His grandmother Dincha was a legendary baker in the family, while his mother preferred to leave the baking to the many bakeries in their neighborhood, Borough Park. As his mother put it, "Why bother baking when you could walk to a great bakery and bring home wonderful baked goods?" Larry’s family had specific spots for various treats. For rugelach they often stopped at Gottlieb’s bakery on 18th Avenue. Larry remembers his father double-parking the car while he waited in line, returning with a white cardboard box tied with red or blue-striped string.

It wasn’t until after his divorce in the late ’90s that Larry started cooking, preparing meals for his son, Eric. Inspired by early Food Network shows focused on teaching cooking techniques, he discovered a passion for the kitchen.

A turning point came in 2003, at the shiva for his Aunt Esther. Larry was stunned to see a tray of Costco rugelach on the condolence table. “I could do better,” he thought — and quietly took on the challenge. With no family recipe to guide him, he pored over cookbooks and baked batch after batch until he perfected the dough and fillings.

Today, Larry’s rugelach are a hit at Court Street Grocers and S&P — two beloved New York spots co-owned by his son Eric and Matt Ross. What began as a quiet challenge has become a cherished family tradition, and a standout pastry praised by Grub Street as one of the best in the city.

Ingredients

Approximately 120 rugelach

For the dough

1 pound unsalted butter, at room temperature
1 pound cream cheese, at room tem
1 ½ pounds all-purpose flour

For the cinnammon sugar

1 cup dark brown sugar
1 cup granulated sugar
2 tablespoons ground cinnamon

For the filling

10 ounces heavy cream
10 ounces 62% (or similar) chocolate, either chopped or in small discs
3 cups mini chocolate chips

The Great Nosh '25DessertsVegetarianDairyOvernight Baking Projects

Preparation

Step 1

In a stand mixer, beat the butter and cream cheese for 2-3 minutes until smooth. Add the flour all at once and mix until just combined, about 1 minute.

Step 2

Press the dough into a ¼ sheet pan, wrap in plastic, and refrigerate for at least 2 hours or overnight.

Step 3

In a large bowl, mix the brown sugar, granulated sugar, and cinnamon until well-combined. Store in an airtight container until ready to use

Step 4

Heat the cream in a small saucepan over medium heat until it’s just about to boil, about 3 minutes, but do not let it boil over.

Step 5

Place the chocolate in a heatproof bowl. Pour the hot cream over the chocolate, let it sit for 2–3 minutes, then stir until smooth and fully combined. Let the ganache sit at room temperature for about 1 hour, until thickened and set.

Step 6

Preheat the oven to 400F.

Step 7

Remove the dough from the fridge and cut it into 4 equal rectangles. Work with one rectangle at a time; keep the rest chilled. On a floured surface, roll out one piece of dough into a long rectangle, about 50x4-inches. Lift and rotate as you roll to prevent sticking.

Step 8

Using an offset spatula, spread a thin, even layer of ganache over the dough. Sprinkle evenly with mini chocolate chips, then with a generous handful of cinnamon sugar.

Step 9

Starting from the long edge, roll the dough into a tight cylinder with the seam facing down. Brush the roll with heavy cream and coat with cinnamon sugar. Slice the roll into approximately 30 2-inch pieces.

Step 10

Arrange the slices, cut side up, on a parchment-lined or silicone-lined ½ sheet pan in rows of five. Repeat this process with the remaining 3 pieces of dough.

Step 11

Chill the pan in the refrigerator for at least 1 hour or in the freezer for 30 minutes.

Step 12

Bake the rugelach for about 20 minutes, rotating the pan halfway through, until they are golden brown and caramelized.

Step 13

Cool rugelach on the pan before serving. Rugelach can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

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