Recipe: Chocolate Cream Cheese Rugulah

CHOCOLATE CREAM CHEESE RUGULAH

"A new spin on a popular rugulah recipe. Chocolate makes this unique, a cream cheese dough makes it easy. For chocolate addicts, use chocolate hazelnut filling. For a "Black Forest" rugulah, use raspberry or cherry preserves as filling."

FOR THE DOUGH:
1/3 cup sugar
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 cup flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
FOR THE FILLING:
1 cup Nutella hazelnut paste
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup pecans, chopped
confectioner's sugar (for dusting)

TO PREPARE THE DOUGH:
Cream the sugar with the butter or margarine and cream cheese. Blend in the flour, cocoa powder, salt, and vanilla. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disc. Wrap in plastic and chill for 30-60 minutes or overnight.

Food processor method:
Use the steel knife and place the flour, salt, cocoa, and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30-60 minutes or overnight.

TO SHAPE AND BAKE:
Preheat to 350 degrees F. Line a baking sheet with parchment paper.

Divide dough in two. Roll each portion into a 10 inch circle on a well-floured board. Be careful not to exert undue pressure on rolling pin because dough is delicate. Spread chocolate filling on dough, then sprinkle on sugar, cinnamon and nuts. Roll up each edge into a miniature crescent. (If using jam, spread on jam, then sprinkle on sugar, cinnamon and nuts.)

Bake about 25 minutes. Dust with confectioner's sugar if desired.

Recipe doubles well.

Makes 24
Source: A Treasury of Jewish Holiday Baking by Marcy Goldman