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MINI CHOCOLATE RUGELACH – JEWISH-STYLE BUTTERY CROISSANTS

By Delicious Recipes!Posted on
MINI CHOCOLATE RUGELACH - JEWISH-STYLE BUTTERY CROISSANTS

MINI CHOCOLATE RUGELACH – JEWISH-STYLE BUTTERY CROISSANTS

Delicate, flaky, and irresistibly tender mini croissants filled with a rich chocolate-cinnamon mixture. Perfectly bite-sized and ideal for making ahead, freezing, and baking fresh for the holidays or any special occasion.

⏲️ Prep Time: 30 min + 2 hr chilling

🍳 Bake Time: 25 min

🍽️ Yields: About 72 mini croissants

🥣 Ingredients

Dough:

  • 250 g all-purpose flour (BL55)
  • 1/4 teaspoon salt
  • 200 g cold unsalted butter (80% fat), cubed
  • 200 g cold cream cheese (Philadelphia Original recommended)

Filling:

  • 75 g dark chocolate (50% cocoa), finely grated or chopped
  • 50 g granulated sugar
  • 1/2 tablespoon cocoa powder (~5 g)
  • 1.4 teaspoons ground cinnamon
  • 1 tablespoon melted butter

👩‍🍳 Instructions

  1. Place flour and salt in a food processor. Add cold butter cubes and pulse 2-3 times until mixture resembles coarse crumbs (pea-sized butter bits are fine).
  2. Add cream cheese by spoonfuls and pulse 5-6 times until mixture looks like a moist crumb but dough isn’t fully formed.
  3. Transfer dough onto a floured surface or bowl and gently press to bring together. Divide into 4 equal discs (~150 g each), wrap in plastic, and chill 2 hours to 3 days.
  4. For filling, mix grated chocolate, sugar, cocoa, and cinnamon. Melt butter separately.
  5. On a floured, parchment-lined surface, roll one dough disc into a ~22–23 cm diameter thin circle, aiming for a round shape.
  6. Lightly flour the dough, fold in half, and trim edges with a rolling pin to form a clean half-moon. Unfold for a perfect circle.
  7. Brush melted butter evenly over the dough. Sprinkle 3 tablespoons of the chocolate filling uniformly and gently press with your hand.
  8. Cut dough into 16 equal wedges (like slicing pizza: first into 4, then each into halves twice).
  9. Make a small cut near the wide end of each wedge. Starting from that end, roll each wedge tightly toward the narrow tip, pushing cut edges outward as you roll. Some filling may fall out—it’s okay.
  10. Place rolls seam-side down on parchment-lined baking trays (2 trays). Chill in fridge at least 15 minutes before baking to maintain shape.
    • Rolls can be refrigerated longer before baking.
    • Rolls freeze well for up to 3 months; bake straight from freezer, adding a few extra minutes to bake time.
  11. Preheat oven to 180°C (350°F). Bake for approx. 25 minutes until lightly golden on top but not overly browned.
  12. Optional: Immediately after baking, grate some extra chocolate on top so it melts and sticks.
  13. Serve warm or at room temperature.

💡 Tips

  • Use cold butter and cream cheese for flaky layers.
  • Maintain the chilling steps to ensure proper dough texture.
  • Don’t overbake; croissants should be tender and lightly golden.
  • Rolling technique creates delicate, perfectly portioned mini croissants.

🎉 Perfect For

  • Holiday baking and gift giving
  • Coffee or tea time treats
  • Make-ahead frozen dough convenience
  • Delightful party finger foods

📝 Final Thoughts

These mini chocolate rugelach combine buttery, flaky pastry with a rich chocolate-cinnamon filling for a truly irresistible treat. Freezable and easy to prepare, they’re perfect for festive occasions or any day you crave a delicate indulgence.