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Recipe: »Chocolate Halva Rugelach«

In sisterMAG issue no. 56, Danya and Deanna from Matkonation present exciting Jewish recipes with an Israeli twist. Here you can find the free download for the following recipe: »Chocolate Halva Rugelach«.

Download (PDF, 7 MB)

Recipe: »Chocolate Halva Rugelach«

Ingredients for 40 small size rugelach:

  • 500 grams all-purpose flour
  • 10 grams dried yeast
  • 100 grams sugar
  • 80 grams butter, at room temperature
  • 245 ml milk
  • 2 eggs
  • 1 teaspoon vanilla essence
  • ½ teaspoon salt

For the filling:

  • 4 tablespoons cocoa powder
  • 100 grams powdered sugar
  • 100 grams melted butter
  • 4 tablespoons halva spread or 1 cup halva strands

For baking:

  • 1 egg, beaten For sugar glazing:
  • 50 grams sugar
  • 50 grams water


  1. For the dough: mix all the ingredients together in a mixer with a dough attachment. Knead the dough on medium speed for 7-10 minutes.
  2. Transfer to a clean bowl, wrap with plastic wrap and set aside for one hour or until double in size.
  3. Mix all the ingredients for the spread excluding the halva.
  4. After the dough has risen, divide the dough evenly into 3 balls. Take each ball and roll it into an even square. Using a spatula or knife, spread the filling and then the evenly distribute the halva. Fold the square in half so that you create a rectangle.
  5. Using a rolling pin, roll out the rectangle, while maintaining the shape of a rectangle, so that the dough is very thin.
  6. Using a pizza cutter or a sharp knife cut the dough into triangles and then roll them up from the wide end to the peak.
  7. Place the rugelach on a baking tray, cover with a towel and let the dough rise for 45 minutes.
  8. Heat the oven to 180 degrees, brush the rugelach with the egg and bake for 15-20 minutes, until golden.
  9. Heat the sugar and water in a small saucepan for 5 minutes and then brush the rugelach immediately as they come out of the oven. Serve warm.