Let’s marry two of our favorite things, shall we? Our favorite super-flaky cream cheese dough gets the chocolate babka treatment with a ribbon of fudgy goodness in this decadent mash-up.
Ingredients
COOKIE DOUGH
1cupAll purpose flour120g
1/2cupWhole wheat flour60g
2TbspGranulated sugar
1/2tspKosher salt
6ozCream cheese, cut into 3" chunks168g
6ozCold butter, cut into 3" chunks168g
FILLING
2ozUnsalted butter66g
2TbspCocoa powder16g (many recipes will specify natural or Dutch-processed cocoa powders, but since there are no leaveners in this recipe, you can use either)
1/2cupPowdered sugar60g
2ozMilk or dark chocolate66g
GARNISH
1Egg
1tspWater
1tspMilk
Instructions
DOUGH
To make the dough, pulse the dry ingredients together in a food processor. Add the cream cheese and butter and pulse until it all just comes together. Work them just a touch together on the counter.
Divide the dough in half, wrap each well in plastic and chill for at least one hour.
Remove the dough from the fridge and lightly flour your counter. Place the dough on the flour and lightly flour the top of the dough. Using a rolling pin, roll the dough out into a rectangle measuring roughly 10” by 4”.
Once rolled out, fold the dough into thirds (as though you were folding a letter in thirds before sliding it into an envelope). Give the dough a quarter turn, flouring only if needed, and repeat the rolling out and folding once more. Chill the dough for at least one more hour.
FILLING
To make the filling, melt the butter and pour it into a small bowl. Stir in the other ingredients and set aside to thicken to a spreadable consistency.
ASSEMBLY
Heat oven to 375F and line a rimmed baking sheet with parchment paper.
Take your dough out of the fridge and divide it in half. Roll each dough out into a 10” circle.
Spread the filling onto each circle. Cut the circle into 12 equal pieces (like a pie). You may find it easiest to cut each circle in half and then in half again, as though you were cutting a pizza into large slices. Cut each quarter into three smaller slices.
Roll each triangle from the wider end to the narrower one and place on cookie sheet. Using a pastry brush or a light touch from your fingers, egg wash the Rugelach. Bake for 17-20 minutes, or until golden brown.