This rugelach dough recipe is adapted from Ina Garten.
- 8 ounces cream cheese, at room temperature
- ½ lb unsalted butter, at room temperature (2 sticks)
- 1/3 cup granulated sugar
- ⅛ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- Chocolate Filling
- 1/2 cup icing sugar
- 1/3 cup sugar
- 4.5 oz semi-sweet chocolate chips, melted
- 1/3 cup unsalted butter, melted
- 1 egg beaten with 1 tablespoon milk (for egg wash)
- Crystal sugar for sprinkling on hamentashen
Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/3 cup granulated sugar, salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
Prepare the filling by mixing the melted butter and chocolate chips into the icing sugar and cocoa. This will form a paste.
On a well-floured board, roll each dough quarter into a 9-inch circle.
Shape cookies using a 3 inch cookie cutter and put a teaspoon of chocolate filling in each center. Make 3 corners by pinching the dough together carefully, so that the dough does not separate in the oven.
Place the hamentashen on a pan sheet lined with parchment paper and chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Top each cookie with crystal sugar and bake for 15 to 20 minutes, or until lightly browned. Cool on a rack.