Rugelach

This cookie is a lot easier to make than you think. The dough is buttery, rich, and delicious, and the chocolate inside is full of chocolate goodness.  Sometimes we often think that something is much harder to accomplish, but if you put your mind to it and perservere you will realize you can accomplish so much more than you think you can. 

Ingredients

2 cups all-purpose flour

1/2 tsp. kosher salt

1 cup unsalted butter, softened and cubed

4 oz. cold cream cheese, cubed 

2 (4-oz.) semisweet chocolate bars, chopped (about 1 1/3 cups)

1/3 cup packed light brown sugar

1 tsp. instant espresso powder

1 large egg white, beaten

Sparkling sugar

Directions

Pulse flour and salt in a food processor until combined. Add butter and cream cheese; pulse until dough just comes together, 15 to 20 pulses. 

Transfer to a lightly floured surface; knead until a smooth dough forms, about 12 times.

Divide the dough into 3 equal portions. Shape each portion into a 4-inch disk; wrap tightly in plastic wrap. Refrigerate until chilled and firm, about 1 hour. 

Preheat oven to 350°F. Line 3 large baking sheets with parchment paper; set aside.

Working with 1 disk at a time, roll on a lightly floured surface into a 10-inch circle. Repeat process with remaining disks; set aside.

Microwave chocolate in a heatproof bowl on HIGH in 30-second intervals, stirring after each interval, until melted, about 1 minute, 30 seconds. Stir in brown sugar and espresso powder until combined. Spread 1/3 cup of the chocolate mixture onto 1 circle of dough, leaving a 1/2-inch border. Using a knife or pizza cutter, cut each circle of dough into 12 wedges (like cutting a pizza).

Starting at the wide end, roll up each triangle. Transfer to prepared baking sheets, spacing about 2 inches apart. Repeat process with remaining 2 dough circles and 2/3 cup chocolate mixture. Brush tops with egg white, and sprinkle with sparkling sugar. Place 1 baking sheet at a time in the preheated oven, and bake until golden, 20 to 25 minutes. Let cool completely on the baking sheet, about 20 minutes. Repeat process with the remaining cookies. Store in a sealed container at room temperature up to 5 days.

Peace be with you,

Veronica