Rugelach
"Soft, delicate cookies wrapped around rich chocolate and sweet strawberry filling for a classic Jewish dessert...."
INGREDIENTS
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4 cups all-purpose flour
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2 cups (4 sticks) unsalted butter, cut into tablespoon-sized cubes
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1 tablespoon kosher salt
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1 pound regular cream cheese (on average, this is 16 ounces or 2 of those blocks you can buy at the store), chilled and cubed
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¼ cup regular sour cream
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1 egg, lightly beaten
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raw sugar, for decorating
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⅔ cup granulated sugar
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1 teaspoon ground cinnamon
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1 cup chocolate, finely chopped (do not use chocolate chips for this, or if you do, you’ve gotta chop them!)
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3 tablespoons butter, melted and cooled
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*This is enough for 1 round; if you only want to make chocolate rugelach, double the filling amount.
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½ cup granulated sugar
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¼ cup water
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1 lb. (16 ounces) strawberries, hulled and quartered
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pinch of cinnamon
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*This is enough for 1 round; if you only want to make strawberry rugelach, double the filling amount.
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