Chocolate Hazelnut Rugelach

The Dough and filling

• 8 ounces cream cheese at room temperature
• 2 sticks unsalted butter at room temperature
• 1/4 cup granulated sugar + more for sprinkling on cookies
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 1/2 cup hazelnuts
• 1/2 cup apricot jam(If you have preserves puree in food processor until smooth
• 12 ounces semisweet chocolate chopped
• 1/4 cup light brown sugar packed
• 1/4 teaspoon cinnamon

1. In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
2. Pre-heat oven to 350 degrees, line a sheet pan with parchment and spread hazelnuts on pan. Toast in oven approximately 6-8 minutes take them out when you can smell the nuts. If you want to remove the skins you can do so by rubbing the nuts in a tea towel. I don't do that. Chop the nuts and mix with the brown sugar and cinnamon and set aside.
3. If using preserves add to food processor and puree until smooth, remove and set aside. Chop chocolate into very small pieces, cover and set aside.

Making the rugelach

• Dough
• Jam
• hazelnuts
• chocolate
• 1 egg beaten with a tsp of water for egg wash
• sugar to sprinkle on rugelach

1. Take your dough out of the refrigerator working with one quarter at a time. On floured work surface roll dough into a 9 inch circle. (I use a lid from my dutch oven and cut around it making a neat circle) spread jam on dough, sprinkle with hazelnuts and chocolate. Press the nuts and chocolate lightly with your hand. Cut first into quarters and then each quarter into 3 equal wedges, you will have 12 when finished, Roll each wedge starting from the largest end rolling to the smallest end.
2. Place rugelach on parchment lined sheet. pan Brush with egg wash and sprinkle with sugar.Chill in the refrigerator before baking for 15 minutes. Bake at 350 degrees for 15-20 minutes until golden brown. Repeat with each quarter of the dough. Dough can be refrigerated for 2-3 days or frozen for later use.