Ciao Chow Linda
Chocolate Rugulach
Chocolate Rugelach
Ingredients
FOR THE DOUGH:
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
CHOCOLATE FILLING
8 oz semisweet chocolate
¼ cup brown sugar
¼ ground cinnamon optional
⅛ teaspoon salt
FOR THE TOPPING:
an egg, lightly beaten with a teaspoon of water, to brush on top
1/4 cup granulated sugar
a pinch of cinnamon
Instructions
Preheat oven to 325 degrees F.
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
Add 1/4 cup granulated sugar, the salt, and vanilla.
With the mixer on low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
While the dough is chilling, melt the chocolate in a double boiler, then stir in the sugar, cinnamon and salt and mix well.
On a well-floured board, roll each ball of dough into a 9 to 10-inch circle.
Spread the dough with 1/4 of the chocolate mixture.
Cut the circle into 16 equal wedges, cutting the whole circle in quarters, then each quarter into four pieces.
Starting with the wide edge, roll up each wedge.
Place the cookies on a baking sheet lined with parchment paper.
Brush each cookie with the egg wash.
Combine sugar and cinnamon and sprinkle on the cookies.
Bake for about 20 minutes, until lightly browned.
Remove to a wire rack and let cool.