Chocolate Espresso Rugelach
Buttery homemade rugelach filled with a rich chocolate espresso filling. These elegant bite-sized cookies are perfect for holidays, parties, cookie trays, or serving with coffee.
Servings 30 -36 cookies
Calories 105kcal
Ingredients
Ingredients for Cookie Dough
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon sour cream Greek yogurt works too
- 1 egg
- 1 teaspoon vanilla extract or a pinch of vanilla powder
Chocolate Espresso Filling
- ¼ cup unsweetened cocoa powder
- 3 tablespoons neutral oil vegetable or avocado oil
- 3 tablespoons hot brewed espresso or strong coffee
- ½ cup powdered sugar
Egg Wash
- 1 egg
- 1 teaspoon water
Optional
- Coarse sugar for sprinkling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine all cookie dough ingredients. Mix on medium speed until a soft dough forms.
- Divide dough into 3 equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- In a bowl, whisk together cocoa powder, oil, hot espresso, and powdered sugar until smooth and spreadable.
- In a small bowl, whisk together the egg and water to make the egg wash.
- Preheat oven to 300°F. Line baking sheets with parchment paper.
- Working with one chilled dough disk at a time, place dough on a lightly floured surface and roll into an even rectangle.
- Spread one-third of the chocolate espresso filling over the dough, leaving a small border around the edges.
- Starting from the long side, roll dough tightly into a log.
- Slice into 1-inch pieces and place on prepared baking sheets, spacing slightly apart.
- Brush tops with egg wash and sprinkle with coarse sugar if desired.
- Repeat with remaining dough disks.
- Bake for 12–15 minutes, or until lightly golden.
- Cool on a wire rack before serving.
Notes
- Keep the dough chilled for easier rolling and cleaner slices.
- If the filling thickens too much, stir in 1 teaspoon of hot coffee.
- These cookies freeze beautifully before or after baking.
- Great for Hanukkah cookie platters, brunch spreads, or gifting.
Nutrition
Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 6mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.4mg
