Chocolate rugelach will become your family's favorite cookie for the holidays. Filled with nuts, chocolate, currants and apricot jam, this tiny rolled pastry is a magical bite you'll want to bake over and over again.
6ouncessemisweet chocolateabout 3/4 cup mini chips or chopped chocolate
3/4cupwalnutstoasted and finely chopped
3/4cupapricot preserves(homemade or store-bought)
In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of the sugar until well combined, about 1 minute. Stir in the flour by hand until well blended. (I use the mixer to fold in the flour but it can get messy so be careful.)
Put the dough on your work surface (could just be parchment) and separate out into four equal pieces (eyeball it or use a scale) Wrap each piece in plastic wrap and refrigerate for at least 2 hours, overnight, or even a few days. Or freeze.
In a medium bowl, combine the chocolate, walnuts, currants, cinnamon, and the remaining 3 tablespoons of sugar. Set aside at room temperature. (make ahead or combine right before you roll the rugelach)
Rolling the Rugelach
Preheat the oven to 350 degrees. Remove one dough ball from the refrigerator. On a lightly floured surface, form the dough into a ball and flatten it out. Roll the dough into a circle about 10 inches in diameter and 1/8 inch thick.
Brush 2 tablespoons of the apricot preserves over the dough. (If the preserves are bit thick, add a bit of water, heat briefly in the microwave and mix well to loosen them up.) Sprinkle 1/2 cup of the chocolate mixture evenly over the dough and press down gently. Cut the dough into 12 triangles using a pizza cutter. Starting with the first triangle, roll the dough tightly, but carefully, from the wide end toward the point. Roll tightly but gently at the same time.
Place the rugelach, with the pointed side underneath, on a large ungreased cookie sheet lined with parchment paper. Roll up the remaining triangles in the same manner and arrange them on the sheet, about ½ inch apart. Repeat with the remaining dough, preserves and chocolate mixture; the rugelach will fit on 2 large cookie sheets.
Lightly brush the tops of the rugelach with the remaining apricot preserves. As each pan of rugelach is completed, pop it in the refrigerator to chill back up. It will help them bake without flopping open.
Baking the Rugelach
Bake, switching the sheets after 20 minutes, for 35 to 40 minutes, or until well browned. Immediately transfer the rugelach to a rack to cool. (The rugelach can be frozen, well wrapped, for up to 3 months; let return to room temperature before serving.)