Chocolate Rugelach with Apricot Jam and Currants

You won't be able to keep your hands off these beautiful little rolled pastries. A luscious cream cheese dough surrounding nuts, chocolate, cinnamon and apricot jam!

Split the steps up and this recipe is a snap!

Make the dough ahead of time.

Even the filling can be prepared ahead.

The dough uses cream cheese, butter and sour cream and the filling's secret ingredient is apricot jam!

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Once you learn to roll out the dough, you're an expert! Just keep each piece of dough refrigerated until you're ready to use it. If it gets too warm, it becomes hard to work with.

Spread the jam with a pastry brush and layer on the filling, gently pressing the filling into the dough.

Now use a pizza or dough cutter to cut the rolled-out dough into triangles, then firmly (but also gently) roll up each triangle and then place the rugelach on your parchment-line sheet tray.

So beautiful right? A little schmear of apricot jam on top, a quick stint in the fridge, then bake. And don't worry - that apricot jam won't burn - it just adds the perfect touch of color and flavor.

I recommend doubling this recipe - you'll love these rugelach that much! Plus they freeze so beautifully. Put some away for a rainy day. Now go grab the recipe below!

More Jewish Baking Recipes

Cranberry Orange Rugelach

Sufganiyot (Jelly  Donuts)

NY Style Cheesecake Bars