Chocolate Rugelach

by Jackie Poles Ran


  • 2 cups all-purpose flour
  • ½ teaspoon salt, divided
  • 1 cup dairy-free butter
  • 8 oz Follow Your Heart Dairy-Free Cream Cheese, cut into small cubes
  • ¾ cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp cinnamon
  • 8 oz dairy-free bittersweet chocolate or chocolate chips, finely chopped
  • ½ cup dairy-free milk
  • Coarse sugar crystals for sprinkling


  1. Place flour and ¼ teaspoon salt in the bowl of a food processor; pulse until combined. Add dairy-free butter to flour mixture and pulse until combined. Add Follow Your Heart Dairy-Free Cream Cheese; process until one large ball forms. Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
  2. Preheat oven to 350°F.
  3. Stir together sugar, cocoa, cinnamon, remaining ¼ teaspoon salt, and cocoa powder in a medium bowl until combined.
  4. There are 2 ways to roll the Rugelach. Select the style you prefer.
    1. The Straight Croissant style
      1. Working with one disk at a time, roll out the dough on a sheet of floured parchment into a 9″ round. Distribute chocolate mixture evenly over the surface of each dough circle and press lightly into the dough.
      2. Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion into a tight tube (like a small, straight croissant), starting from the widest end, towards the narrow end.
    2. The Oval style
      1. This style gives you evenly shaped oval rugelach with straight sides. Roll the dough into an 8” square on a sheet of floured parchment. After rolling the dough into a square, distribute chocolate mixture evenly and press lightly into the dough, roll the dough like a jellyroll into a log shape, then slice it into 1″ pieces.
  5. Transfer rugelach to parchment paper- or silpat-lined baking sheets. Brush the rugelach with dairy-free milk and sprinkle evenly with coarse sugar crystals.
  6. Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.

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