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Israeli Rugelach with Chocolate Filling
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Use chocolate chips for the filing if you're in a hurry, otherwise make your own for a great treat.

Serves: Lots

Prep Time:
Cook Time:
Total Time:

Ashkenazi Dairy Dessert

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Ingredients

7 oz. butter
8 oz. cream cheese
1/4 cup sugar
1 tsp. vanilla extract
2 cups all-purpose flour

Filling:
1 tbl. cocoa
1 tbl. cinnamon
1/2 cup sugar
1/2 cup grated bitter-sweet chocolate
butter, melted

Topping:
1 egg
1/4 cup sugar

Directions

  1. In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla and mix until smooth. Add flour and mix lightly. Refrigerate for one hour.
  2. Divide the dough into four sections. Roll out one section on a floured surface using a floured rolling pin. Roll out to a circle 1/8 inch thick.
  3. Prepare the filling: Mix together cocoa, cinnamon, sugar, and grated chocolate.
  4. Brush melted butter on the center of the circle and sprinkle 1/4 of the chocolate filling mixture (adjust to taste).
  5. Cut the pastry into pie-shaped wedges and, starting at the wide edge of the wedge, roll the dough up toward the point.
  6. Place each pastry, seam side down, on a baking sheet sprayed with non-stick spray.
  7. Mix the egg and sugar for the topping and brush each pastry with the topping mixture.
  8. Repeat with remaining dough and filling.
  9. Bake at 350 F for 25 minutes until golden brown.

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