Chocolate Chip Rugelach

By Lynnab3

These Chocolate Chip Rugelach (little twists) are delicate, flakey, and full of great flavor!

Ingredients

• DOUGH:
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 pound cream cheese, 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

Details

Servings 32
Adapted from crepesofwrath.net

Preparation

Step 1

Dough:

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.

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

Filling:

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:

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

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