For the dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 teaspoon salt
For the filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar
For the dough
Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
Put the flour and
salt in a food processor, scatter over the chunks of
cream cheese and butter and pulse the machine for 6 to 10 times. Then
process, scraping down the sides of the bowl often, just until the dough
forms large curds. Do not work the dough too long that it forms a ball
on the blade. Remove
the dough from the food processor, divide into half, shape each half
into a disk, wrap in plastic wrap and then refrigerate for at least 2
hours, or up to a day. (Wrap airtight, the dough can be frozen for up to
Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
Line 2 baking sheets
with parchment or silicone mats.
Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch. Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles.The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces. Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)
Position the racks to
divide the oven
into thirds and preheat the oven to 350 degree F.
Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar. Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.