Rugelach is a a Jewish favourite, traditionally enjoyed at Hanukkah. The sugar-free dough is soft, flakey and not-too-sweet.
2 1/2 cups all purpose flour
1 cup unsalted butter
1/2 tsp kosher salt
224 g cream cheese, cubed and chilled
1/4 cup sour cream
1 1/2 tbsp butter, melted and cooled
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/3 cup chocolate, finely chopped
1/3 cup apricot jam
1/4 cup almonds, finely chopped
1 egg, lightly beaten
Put flour and cubed butter in the food processor and pulse until the mixture looks like coarse sand. Transfer to a large bowl.
Add salt, cream cheese and sour cream to the bowl. Working quickly, combine with your hands (some streaks of cream cheese are ok).
Divide your dough into two discs, wrap in plastic and chill for 30 minutes. Meanwhile, make the fillings.
For the chocolate, stir together the sugar and cinnamon. Chop the chocolate and set aside.
For the apricot, stir the jam to loosen slightly. Chop the almonds and set aside.
Preheat the oven to 350°F. Pull your first chilled dough disc from the fridge. On a well-floured work surface, shape the dough into a round and begin rolling out to a 12-inch circle. Trim the edges so it is an even circle.
For the chocolate rugelach, brush the dough with the melted butter, sprinkle with the sugar and then with the chocolate. Cut the dough into 16 triangles. Roll the dough, starting with the wider end, towards the smaller side. Place on parchment-lined baking tray, seam side down. Brush with egg wash and sprinkle with turbinado sugar.
Repeat the rolling process with the second round of dough. Spread the jam mixture on top of the dough, and then sprinkle with almonds. Roll the dough, starting with the wider end, towards the smaller side. Place on parchment-lined baking tray, seam side down. Brush with egg wash and sprinkle with turbinado sugar.
Bake for about 35 minutes or until evenly golden brown, rotating halfway through. Cool before moving or serving.
Servings: 16 chocolate rugelach and 16 apricot rugelach
approx. Per Serving