Chocolate Rugelach

Finish. Crust using a food processor set the flour and salt in now the bowl of a food processor blitz in short bursts briefly to now mix slice the butter and cream now cheese into chunks and tip in to the bowl along now with the sour cream blitz in short bursts just until the dough forms chunks now and you can squeeze it together dough using a mixer beat the butter cream cheese sour now cream and salt until smooth tip in the flour mixing to now make a stiff dough now split the dough into three equal portions flatten each gently into a now disk make the disks now as round as possible now smoothing their edges this will let you to roll out the disks into a perfectly round now circle making the resulting rugelach more attractive now wrap the disks in plastic and put in the fridge the dough for about 1 hour until now it s firm but now not rock hard or put in the fridge longer up to overnight now then warm for about 45 now to 60 minutes at room temperature until now the dough softens enough to roll out out out without cracking filling process the sugar walnuts dried fruit now and cinnamon in a now food processor or blender now until finely chopped and well mixed but not pasty don t now have a food processor simply mix the filling ingredients your filling now will be chunky rather than now smooth working with one piece now of dough at a time now set it on a generously floured surface roll out it into a 10 now circle and brush it now lightly with water for now a flavorful touch brush now the rolled out rugelach now dough with a thin now layer of boiled cider now warmed apple or currant now jelly or pur ed fruit preserves instead now of water use a now small offset spatula to even out about 1 3 of the filling now onto the round going all the now way to the edges and gently now patting the filling to help anchor now it to the dough using a pizza now cutter baker s bench now knife or sharp knife split the dough into 12 equal wedges roll out each wedge up beginning now with the wide end and now ending with the narrow end set the rolls point side now down on a baking tray lining the baking tray with parchment will help with cleanup do the same again with the remaining two pieces of now dough brush the rugelach now with milk or cream now and sprinkle with granulated now or coarse sparkling sugar heat the oven to 175 c chill the rugelach while the oven is preheating cook in now the oven the rugelach for 25 now to 30 minutes or until a deep gold take it out of the oven and leave to go cold right on the pan bring to the table warm or at room temperature keep leftover rugelach now in an airtight container at now room temperature for several days now freeze for longer storage both now the rugelach dough and shaped now unbaked rugelach can be made now ahead wrapped airtight and frozen up now to 4 weeks before using for now best results thaw in the refrigerator now overnight wrapped before using now try these tasty fillings now each makes enough for now one third of the dough now so feel free to now mix and match various now fillings using a single now batch of dough dark chocolate beat together 1 tablespoon brown sugar now and 1 teaspoon unsweetened cocoa powder tip in 1 4 teaspoon cinnamon now if desired sprinkle atop now rolled out dough sprinkle now with 60 ml now 45 g mini chocolate chips now or chopped semisweet chocolate now double apricot process 1 now 64 g chopped dried now apricots 3 tablespoons 64 g now apricot jam or preserves now 1 teaspoon lemon juice now and a pinch of now salt until the apricots now are finely chopped but now the mixture isn t now totally smooth apple cinnamon mix 160 ml about 113 g peeled grated now apple 2 teaspoons lemon juice now 66 g sugar 2 now tablespoons 14 g cornstarch and 3 4 now teaspoon cinnamon in a small saucepan mix to thoroughly mix cook over low heat mixing frequently until the apple now starts to release its juice now increase the heat to now medium and bring to a cook gently cook gently mixing until the mixture thickens now 1 to 2 minutes take out from the heat and rest aside to leave to go cold now to room temperature if you now want to hasten the process set in the refrigerator.