Chocolate Rugelach (Print Version)

# Ingredients:

→ Dough

01 - 2 ½ cups (325 grams) all-purpose flour
02 - ¼ cup (50 grams) granulated sugar
03 - ¼ teaspoon kosher salt
04 - 8 ounces (226 grams / 2 sticks) cold unsalted butter, cut into chunks
05 - 8 ounces (226 grams / 1 package) cold cream cheese, cut into chunks

→ Filling

06 - 8 ounces (226 grams) high quality semi-sweet or bittersweet chocolate, roughly chopped
07 - ¼ cup (50 grams) packed light brown sugar
08 - ¼ teaspoon ground cinnamon (optional)

→ Topping

09 - 1 egg, beaten with 1 tablespoon water
10 - 2 tablespoons granulated sugar
11 - ¼ teaspoon ground cinnamon

# Instructions:

01 - In a food processor with a metal blade, pulse together the flour, sugar, and salt. Add butter and cream cheese chunks, then pulse about 25 to 35 times until dough forms. Transfer dough to a work surface, divide into 4 equal rectangles (about 200 grams each), wrap with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
02 - Melt chocolate in a double boiler or microwave in 30-second intervals until mostly melted. Stir until smooth. Mix in brown sugar and cinnamon (if using). Keep warm to prevent hardening.
03 - Line a baking sheet with parchment paper. On a lightly floured surface, roll one piece of chilled dough into an 8x11-inch rectangle. Spread with ¼ of the chocolate filling (approximately ¼ cup), leaving a ¼-inch border. Roll the dough tightly into a cylinder, seam-side down. Repeat with remaining dough and filling.
04 - Refrigerate rolled dough logs for 30 minutes or until firm.
05 - Preheat oven to 375°F (190°C) with racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper.
06 - Slice each chilled roll into 8 pieces (approximately 1 ¼ inches wide), creating 32 pinwheels in total. Arrange seam-side down on prepared baking sheets. Brush tops with egg wash, sprinkle with sugar and cinnamon topping, and bake for 18–22 minutes, rotating pans halfway through, until golden brown.
07 - Transfer baked rugelach to a wire rack to cool completely before serving.

# Notes:

01 - Store leftovers at room temperature for 3–5 days, uncovered to retain crispness.
02 - Unbaked sliced rugelach can be frozen and baked directly from frozen, with a slight increase in bake time.
03 - Consider using a double boiler for safer, even chocolate melting.

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