Orange Pistachio Dark Chocolate Rugelach

Orange Pistachio Dark Chocolate Rugelach

Rugelach is a Jewish dessert that I saw on Molly Yeh’s blog. We were also gifted some over Christmas from J’s coworker and it was SO good. I decided to make it last night and put my own spin on it! One of my best friends gave me some amazing smelling stovetop holiday potpourri for Christmas which inspired a lot of the flavors in this.


2 1/2 cup (325g) all-purpose flour, plus more for dusting
1/8 cup (25g) sugar
1/2 tsp kosher salt
1 cup (226g) unsalted butter, cold and cubed
8 oz (226g) cream cheese, straight from the fridge
2 large egg yolks
1 tsp vanilla extract
1/4 tsp almond extract, optional
1 1/2 cup (260g) dark/bittersweet chocolate
Zest of 1 small orange, optional
Roasted pistachios, ground, optional
Sanding sugar and Maldon salt, optional
Egg wash: 1 large egg beaten with a splash of water


  1. Combine the flour, sugar, and salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1” dollops should do it, but it doesn’t need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese in tact. Continue mixing and add the yolks, vanilla, and almond extract, if using, and then continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least an hour or up to two days.
  2. To form the rugelach, melt the chocolate in a double boiler while stirring or in a microwaveable bowl in 30-second increments, stirring after each. Mix in the orange zest. Set aside to cool briefly while you roll out the dough. Working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18” by 9”. Use an offset spatula to spread on half of the chocolate in a thin even layer, leaving a 1” border along the long edge that’s furthest from you (try to work kinda quickly so the chocolate doesn’t harden). Brush the 1” border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to two days (depending on fridge space, you might want to cut the log in half so you’re dealing with four shorter logs as opposed to two really long ones). If you’re only refrigerating for an hour or two, no need to cover the logs. If longer than that, cover with plastic wrap.
  3. Preheat the oven to 375ºF and line two baking sheets with parchment paper. Brush the logs with a thin layer of egg wash, sprinkle with ground pistachios or a few pinches of flaky salt and sanding sugar, if using. Cut into 1 1/2” slices and transfer to the baking sheets, 1” apart. Bake until golden brown on top; begin checking for doneness at 20 minutes. Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely or enjoy them warm! Leftovers can be stored at room temp for several days.

Adapted from Molly Yeh

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