Chocolate Chip Rugelah

Chocolate Chip Rugelah
Yield: 32 cookies Prep 15 mins Chill 4 hrs or overnight Bake 350°F 20 mins to 25 mins

Ingredients

Dough:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 pound cream cheese, at room temperature
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
Filling:
  • 1/2 cup cherry jam or jelly
  • 1 cup dried cherries
  • 1/2 cup miniature chocolate chips
Glaze:
  • 1/4 cup milk
  • 3 tablespoons sugar

Make It

Dough:

1. Beat butter and sugar in bowl until creamy. Beat in cream cheese, yolks, vanilla and salt, 1 minute. Stir in flour until smooth, using enough flour so dough is firm. Divide into fourths; shape into disks; cover with plastic wrap; refrigerate at least 4 hours or overnight.

2. Position oven rack in top third of oven. Heat oven to 350 degrees F. Grease large baking sheet.

Filling:

3. On floured surface, roll 1 piece dough out into 8-inch round. Spread with 2 tablespoons jam. Sprinkle with 1/4 cup cherries, 2 tablespoons chips. Cut dough in 8 wedges. Starting at outside edge, roll up each triangle, enclosing filling. Transfer to prepared sheet, spacing inch apart. Make 24 more, using remaining dough, filling.

Glaze:

4. Brush each rugelah very lightly with milk. Sprinkle with sugar.

5. Bake in top third of 350 degrees F oven until lightly browned, 20 to 25 minutes. Cool on rack.