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This Chocolate Espresso Rugelach recipe is super easy to make & delicious. Enjoy buttery cookies filled with a yummy chocolate filling. Perfect for parties.

Chocolate Espresso Rugelach

This Chocolate Espresso Rugelach recipe is super easy to make & delicious. Enjoy buttery cookies filled with a yummy chocolate filling. Perfect for parties.
Course Dessert
Cuisine Jewish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 -36 cookies
Author Tiffany Bendayan

Ingredients

Ingredients for Cookie Dough

  • 1 cup Unsalted Butter (2 Sticks) at room temperature
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Sugar
  • 1 tablespoon Sour Cream you may use greek yogurt
  • 1 Egg
  • 1 Teaspoon Vanilla or Pinch of Vanilla Powder

Ingredients for the filling:

  • 1/4 cup cocoa powder
  • 3 tablespoons vegetable oil
  • 3 tablespoons hot brewed coffee
  • 1/2 cup powdered sugar confectionary sugar

Egg Wash

  • 1 egg
  • 1 teaspoon water

Instructions

  1. Dump all cookie dough ingredients into a mixer fitted with a paddle attachment. Mix on medium speed until a dough forms.
  2. Divide the dough into 3 equal parts and shape into discs. Wrap in plastic and refrigerate for at least 1 hour
  3. In a bowl, mix all the filling ingredients together until smooth, thick, and creamy
  4. In another bowl make the egg wash by whisking the egg and water together until combined
  5. Preheat Oven to 300 Degrees Fahrenheit
  6. After time has elapsed, removed the dough out of the fridge working with one disc at a time.
  7. On a floured surface, place the dough into the center and with the help of a rolling pin, shape the dough into a rectangle making sure the thickness is as evenly as possible.
  8. Spoon 1/3 of the filling over the dough leaving a very small border
  9. Roll dough tightly into a log and cut into 1-inch pieces
  10. Place cookies on a parchment paper lined cookie sheet
  11. Brush the surface of the cookies with the egg wash. Sprinkle with a little sugar if desired
  12. Repeat with the process with the other 2 dough disks
  13. Bake for 12-15 minutes or until golden brown on top
  14. Remove from oven and place on a cookie rack to cool
  15. Enjoy!