Chocolate Walnut Rugelach

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Mix the flour, cream cheese, butter, powdered sugar and salt in a bowl into a uniform dough.

   Bowl
2. 2
   Wrap in plastic wrap and chill at least 60 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

For the Pastry Filling

1. 3
   In a bowl, mix the chocolate, walnuts, sugar and cinnamon.

   Bowl

To assemble

1. 4
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Divide the dough into 4 balls and roll each ball into a circle thin.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
3. 6
   Spread the jam in a thin layer on each round and scatter the filling over it.
4. 7
   Cut each round into 12 triangles, and roll up each triangle from the wide base to the tip.

   Knife
5. 8
   Arrange on a baking sheet lined with parchment paper, spaced apart, and brush with beaten egg.

   Baking panParchment paper
6. 9
   Bake 20–22 minutes, until the dough is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 10
   Let cool a little and dust with the powdered sugar.