Chocolate Rugelach are a favorite Hanukkah treat.
1. To make the dough, pulse flour, salt, butter, cream cheese, and sour cream in a food processor until it balls up.
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2. Divide it into 2 equal size portions, form each into a ball, wrap in plastic, and refrigerate for 2 hours.
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3. Melt the chocolate and add the sugar and cocoa powder and mix well.
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4. Roll each dough ball out to 1/8-inch thick and trim off the excess to make it a nice circle.
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5. Spread half of the chocolate mixture on top of the dough, leaving about 1 inch uncovered around the edge, and the nuts on top.
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6. Cut the circle into 16 wedges.
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7. Starting from the wide end of a wedge, roll the dough up around the filling to form the classic spiral-shaped pastry.
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8. Place the rolled up pastries on a baking sheet, brush with egg wash, and sprinkle with coarse sugar.
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Layers of flaky pastry filled with rich dark chocolate and crunchy toasted pecans are just irresistible.
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