Servings 48 Rugelach
Ingredients
For the cream cheese dough:
- 1 (8-oz.) package cream cheese, cold and cubed
- 2 sticks unsalted butter, cold and cubed
- 2 1/2 cups flour, plus additional for rolling out the dough
- 1/2 teaspoon salt
For the chocolate filling:
- 1 Tablespoon cinnamon
- 1/2 cup sugar
- 6 ounces bittersweet chocolate, cut into small pieces or shavings
- 4 Tablespoons butter, melted
- 1 large egg, whisked with 1 Tablespoon water
Instructions
- Make the dough by combining the cream cheese, butter, flour and salt in the bowl of a food processor. Blend the ingredients together until the fat becomes evenly dispersed within the flour and it begins to form into a ball.
- Remove the dough from the food processor (squeezing it into a ball as needed) then place it in a bowl. Cover the bowl with plastic wrap then refrigerate the dough for one hour or up to one day.
- Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
- Combine the cinnamon and sugar in a small bowl. Set it aside.
- Lightly flour your work surface, then using a rolling pin, roll it into a circle about 1/8-inch thick. (The dough will be very hard, so it's best to first beat it down with a rolling pin to flatten it slightly. It will loosen up as it comes to room temperature.)
- Immediately brush the rolled out dough with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon-sugar mixture. Sprinkle one-fourth of the chocolate onto the dough, pressing it lightly into the dough.
- Cut the dough into 12 wedges.
- Roll each wedge up, starting from the thickest end, until you form a crescent shape.
- Repeat the rolling, topping and shaping process with the other three pieces of dough.
- Place the rugelach on a parchment paper-lined baking sheet and refrigerate it for 30 minutes. (You can also freeze the rugelach at this point for later use.)
- Preheat the oven to 350ºF.
- Brush the tops of the rugelach with the egg wash then sprinkle them with additional cinnamon-sugar.
- Bake the rugelach for 18 to 22 minutes or until golden brown. Transfer the rugelach to a cooling rack to cool completely.
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