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Rugelach: Rugelach-J&W

Source of Recipe

Chef Welling


List of Ingredients

Dough:
1 cup flour
1/2 cup butter, cubed
1/2 cup cream cheese
2 tablespoons sugar

Egg wash:
1 egg and 1/2 cup water

Filling:
1/3 cup shredded coconut
1/3 cup pecans, chopped
1/3 cup chocolate chips
2 tablespoons sugar
1 teaspoon ground cinnamon



Recipe

Place all dough ingredients in a food processor and process until a ball forms.

Divide the dough into two equal pieces. Round each into a ball, cover with plastic wrap and refrigerate for 20-30 minutes.

On a floured surface, roll each dough into a circle that is 1/8-inch thick. Brush each dough with a thin layer of egg wash.

Sprinkle the filling ingredients evenly over each piece of dough. Cut each circle into 12 wedges. To form the rougelach, roll each wedge from the outside to the center.

Place on a cookie sheet and brush lightly with egg wash. Bake at 375 degrees for 20 minutes, or until golden brown in color.

YIELD: 2 Dozen