I’m sitting alone in my kitchen gathering my thoughts, it’s early in the morning. There a mental list playing around and around in my head; the last remaining details. It’s down to the wire and this post will be my last until after Christmas. Family members have arrived, and the celebrating is about to begin. On the counter is a plate of freshly made rugelach. Something that I always thought was too difficult to accomplish, but after combining Ina Garten's and Dorie Greenspan's recipes and techniques and I believe I have a winner. These delectable morsels are flaky and delicious. The cream cheese brings a tenderness to the dough and you will have a hard time eating just one.
Happy Holidays to you and your family!
For the dough:
4 ounces cold cream cheese
4 ounces cold unsalted butter (1 stick)
1 cup all-purpose flour
1/4 teaspoon salt
For the filling:
1/2 cup walnuts (coarsely chopped, lightly toasted)
3 ounces semi-sweet chocolate, (finely chopped)
2 tablespoons unsalted butter (melted)
4 tablespoons sugar
1/3 teaspoon cinnamon
1 large egg beaten
Sanding or turbinado sugar for dusting
Cut the cream cheese and butter each into 4 pieces, let sit 10 minutes. Add to food processor with flour and salt and pulse until the dough forms large curds, about 12 to 15 pulses. Turn dough unto lightly floured work surface and form into a ball. Cut in half and wrap each piece tightly in plastic wrap forming a square. Chill at least 2 hours.
Meanwhile, make the filing. Mix the chocolate and walnuts together in a small bowl, set aside. In a separate small bowl and combine sugar and cinnamon together, mix well, set aside.
On a lightly floured surfaced roll out 1 piece of chilled dough. Flour rolling pin and top of dough and roll out in a rectangular shape as much as possible, lifting and turning dough frequently so it will not stick. Cut dough in half. Each half should be about 12 x 6 inches. Working with one piece of dough at a time, brush each half with melted butter and then cinnamon sugar mixture, leaving the edge free all around each piece.
Add one quarter of the chocolate mixture over the cinnamon mixture and gently press down. Roll each piece starting from the straggly edge to the straight cut edge. Place rolls into the freezer and start on the second piece.
Remove rolls from freezer. Cut into one inch lengths. Brush with egg wash and then sprinkle with sugar. Bake 15 to 17 minutes until golden brown. Turn pan halfway through baking time. Allow to cool on racks until room temperature.