Chocolate Cherry Rugelach
Recipe type: Cookie
- 8 ounces cream cheese, softened
- 1 cup (16 Tablespoons or 2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar, plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed lightly
- 2 teaspoons ground cinnamon
- 3/4 cup mini chocolate chips
- 1 cup pecans, toasted and then finely chopped
- 1/2 cup cherry preserves
- 1 egg beaten with 1 tablespoon milk, for egg wash
- In the bowl of a stand mixer, cream the cream cheese and butter together until light and fluffy.
- Add 1/4 cup of the granulated sugar, the salt, and vanilla extract, beating on medium-low for 3 minutes.
- On low, add the flour, beating until just incorporated.
- Flour a work surface and turn the dough out onto it, shaping into a disc. Cut the disc into 4 portions, wrap each in plastic wrap, and chill in the fridge for one hour.
- For the filling, in a medium bowl, mix 6 Tablespoons of the granulated sugar, all of the brown sugar, 1 teaspoon cinnamon, chocolate chips, and pecans.
- Flour a work surface, remove a dough disc from the fridge, and flatten it out until you have a 9-inch diameter circle.
- Spread 2 Tablespoons of cherry preserves over the disc and sprinkle 1/4 of the filling (approximately 1/2 cup) over that, pressing the filling lightly into the dough.
- Using a pizza wheel, cut the disc into 12 triangles (cut into quarters first, then each quarter into thirds).
- Roll each triangle from the long side to the point, making a little crescent.
- Line 2 baking sheets with parchment paper and place the crescents on the prepared baking sheets, point side down.
- Place baking sheets in fridge for 30 minutes to chill (you can also freeze the cookies at this point and bake them off later).
- Preheat oven to 350 degrees Fahrenheit.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
- Bake on the middle rack of the oven for 15-20 minutes, or until lightly browned.
- Transfer to a wire rack to cool.
Recipe by poet in the pantry at http://poetinthepantry.com/2012/12/01/firstonthefirst-chocolate-cherry-rugelach/