Dark Chocolate Rugelach

Prep Time:

30 minutes

Bake Time:

20 minutes

Total Time:

2.5 hours

Yields:

28-34 cookies

Level:

Intermediate

Ingredients

For the dough:

2½ cups all-purpose flour

6 tablespoons granulated sugar

¼ teaspoon salt

1 cup unsalted butter, cold, cubed

6 oz cream cheese, cold, cubed

1 egg yolk

½ teaspoon vanilla extract

For the filling:

8 oz semi-sweet chocolate, roughly chopped

½ cup granulated sugar

¼ teaspoon salt

For the topping:

1 large egg

1 teaspoon water

Coarse or turbinado sugar, for sprinkling

Tools Needed

Food Processor

Rolling Pin

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Preparation

Adapted from Once Upon a Chef - In collaboration with Chef Dennis Chan of Blue Bamboo

Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the butter, cream cheese, egg yolk, and vanilla.
Process until the dough is crumbly and starts to come together. Remove the dough from the food processor and knead by hand until smooth.
Cut the dough into 4 equal portions. Wrap each portion of dough in plastic wrap and refrigerate for at least 1 hour.
Make the filling: Place the chocolate in a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between. Stir in the sugar and salt.
Line two baking trays with parchment paper and set aside.
Remove one section of dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Use a rolling pin to roll it into an 8 x 11-in rectangle.
Using an offset spatula, quickly spread ¼ cup of the chocolate filling evenly over the dough, leaving a ¼-inch border around the edges.
Starting from the long side, roll up the dough tightly. Place the roll, seam side down, on the lined baking tray. Place the tray back into the refrigerator to chill the roll. Repeat with the remaining dough and chocolate filling, adding each filled roll onto the tray in the refrigerator. Once the last roll is added to the tray, chill for 30 minutes.
Preheat the oven to 375°F.
One at a time, take the rolls out of the refrigerator. Using a serrated knife, slice the rolls into 1-in-wide pieces. Place each slice, seam side down, back onto the lined baking tray, spacing the cookies 2-inches apart.
Make the topping: In a small mixing bowl, combine the egg and water. Use a basting brush to brush the egg wash across the top of each cookie. Sprinkle with coarse sugar.
Bake for 20-24 minutes, or until lightly golden. Allow to cool on the baking tray for 5 minutes, then transfer to a rack to cool completely. Enjoy!