Chocolate Rugelach

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 8 ounces cream cheese, cold and cubed
• 2 tablespoons granulated sugar
• 1 cup semisweet chocolate chips, finely chopped
• 1/2 cup walnuts, finely chopped
• 1/3 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 egg, beaten
• 2 tablespoons turbinado sugar, for sprinkling

Method

1. 1

   In a food processor, pulse the flour and salt to combine, then add the cold butter and cream cheese and pulse until the mixture forms large, moist crumbs.

2. 2

   Turn the dough out onto a floured surface, divide into 2 disks, wrap in plastic, and refrigerate until firm.

   1:00:00 · Chill dough
3. 3

   In a small bowl, stir together the chopped chocolate, walnuts, 1/3 cup sugar, cocoa powder, and cinnamon.

4. 4

   On a floured surface, roll one disk of dough into a 10-inch circle, about 1/8 inch thick.

5. 5

   Brush the dough circle with half of the melted butter, then sprinkle evenly with half of the chocolate-cinnamon filling, pressing gently to adhere.

6. 6

   Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges.

7. 7

   Starting from the wide outer edge, roll each wedge tightly toward the point to form a crescent, then place point-down on a parchment-lined baking sheet.

8. 8

   Repeat rolling, filling, cutting, and shaping with the second disk of dough.

9. 9

   Refrigerate the shaped cookies on the baking sheets until firm.

   30:00 · Chill shaped cookies
10. 10

    Preheat the oven to 350°F.

11. 11

    Brush the chilled cookies with the beaten egg and sprinkle with turbinado sugar.

12. 12

    Bake until golden brown and the filling is set, 20 to 25 minutes, rotating the pans halfway through.

    20:00 · Bake rugelach
13. 13

    Cool the rugelach on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving.

    10:00 · Cool on pan