Chocolate Rugelach

It's Jewish holiday season, so there's no better time for some rugelach. I made these for Rosh Hashana and although it takes a bit of time to make the rugelach (you have to chill the dough 2 times), the recipe is pretty easy to follow. My family loves all chocolate desserts, so these were a hit. You can prepare these ahead of time by making the dough and letting it chill overnight and making the cookies the following day.

Recipe from Striped Spatula

8 ounces cream cheese, room temperature1/2 pound unsalted butter (2 sticks), room temperature plus 4 tablespoons butter, melted3/4 cup granulated sugar , divided1/4 teaspoon kosher salt1 teaspoon vanilla extract2 cups all-purpose flour8 ounces semi sweet chocolate, finely chopped or shaved1 teaspoon ground cinnamon1 egg whisked
1 tablespoon milk

In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and 2 sticks of room temperature butter until fluffy. Stir in 1/4 cup of sugar, salt and vanilla. Scrape the sides of the bowl to ensure the ingredients are all mixed in. With the mixer running on low, gradually add the flour until just combined. Remove from mixer and divide the dough in to 4 event pieces. On a floured work surface, roll each piece in to a ball and flatten slightly. Wrap each piece in plastic wrap and chill for at least 1 hour, or overnight.

In the meantime, ensure your 4 tablespoons of butter are melted. In a bowl, mix the chocolate, 1/2 cup sugar and cinnamon.

Once your dough has chilled, flour your work surface. Remove the first piece of dough from the fridge and roll in to a 1/4" circle (about 9 or 10 inches in diameter). Brush the dough with melted butter . Sprinkle with 1/4 of the chocolate filling mixture. Gently press the mixture in to the dough. Using a sharp knife or a pizza cutter, cut the dough in to quarters. Cut each quarter in to 3 pieces, yielding 12 cookies from each ball of dough. Once the dough is cut, begin rolling the dough. Starting at the wider end of the triangle, roll towards the point of the triangle. Transfer the cookies to a baking sheet lines with a silicone mat or parchment paper. Keep the point of the cookie down when you place the cookie on the baking sheet. Repeat with all the wedges from the first pieces of dough. Repeat with the remaining 3 discs of dough. Chill the cookies for 30 minutes before baking.

Once ready to bake, preheat your over to 350F/176C. Combine the egg and milk. While your oven is preheating, brush each cookie with the egg wash. Bake the cookies for 15-20 minutes, until golden on top. Remove from oven and allow to cool before serving.

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